Pimento Cheesy Mac
Dive into a bowl of creamy, tangy decadence with this Pimento Cheesy Mac, a soul-satisfying twist on classic macaroni and cheese. This recipe combines tender elbow macaroni with a luscious, velvety cheese sauce made from sharp cheddar, Monterey Jack, and cream cheese for unbeatable creaminess. The addition of diced pimentos and a touch of paprika gives it a subtle tangy kick and a hint of smoky warmth. Finished with a golden, crunchy panko breadcrumb topping, this dish is baked to perfection in just 20 minutes. Whether it's a comforting weeknight dinner or a crowd-pleaser at your next gathering, this Pimento Cheesy Mac strikes the perfect balance between indulgence and tradition. Get ready for an unforgettable mac and cheese experience!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 ounces pimentos, diced and drained
- 4 ounces cream cheese, softened
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 3–4 minutes until the mixture thickens slightly.
Lower the heat and stir in the cheddar cheese, Monterey Jack cheese, and cream cheese. Mix until the cheeses are fully melted and the sauce is smooth.
Add the diced pimentos, paprika, salt, and pepper to the cheese sauce, stirring until evenly combined.
Fold the cooked macaroni into the cheese sauce, ensuring all the pasta is coated.
Preheat the oven to 375°F (190°C). Transfer the mac and cheese to a greased 9x13-inch baking dish and level the top.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top of the mac and cheese.
Bake in the preheated oven for 15–20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your creamy, cheesy, and tangy Pimento Cheesy Mac!
Nutrition Facts
Calories |
4480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.6 g | 328% | |
| Saturated Fat | 138.0 g | 690% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 5652 mg | 246% | |
| Total Carbohydrate | 379.0 g | 138% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 59.9 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 3467 mg | 267% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1807 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
