Pimento Mac and Cheese
Indulge in the ultimate comfort food with this creamy, cheesy Pimento Mac and Cheese, a Southern-inspired twist on a classic dish. Featuring a luscious blend of sharp cheddar, Monterey Jack, and cream cheese, this recipe gets a flavorful boost from diced pimentos, paprika, and dry mustard powder. Topped with a golden, crispy breadcrumb-parmesan crust, every bite offers the perfect balance of creamy and crunchy textures. Easy to make in just under an hour, this baked mac and cheese is perfect for family dinners, potlucks, or holiday gatherings. Elevate your mac and cheese game with this mouthwatering recipe that’s bursting with rich, savory flavor!
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Recipe Information
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 2 cups monterey jack cheese, shredded
- 4 ounces cream cheese, softened
- 4 ounces pimentos, diced and drained
- 1 teaspoon paprika
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup breadcrumbs
- 0.5 cups parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 3-5 minutes.
Lower the heat and add the sharp cheddar, monterey jack, and cream cheese to the sauce. Stir until all the cheese is melted and the mixture is smooth.
Mix in the pimentos, paprika, mustard powder, salt, and black pepper. Taste and adjust seasoning as needed.
Fold the cooked macaroni into the cheese sauce until evenly coated, then transfer the mixture to the prepared baking dish.
In a small bowl, combine the breadcrumbs, grated parmesan, and olive oil. Stir until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly.
Let the mac and cheese rest for 5-10 minutes before serving. Enjoy your delicious Pimento Mac and Cheese!
Nutrition Facts
Calories |
6900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.4 g | 529% | |
| Saturated Fat | 237.0 g | 1185% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1177 mg | 392% | |
| Sodium | 9205 mg | 400% | |
| Total Carbohydrate | 525.1 g | 191% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 68.2 g | ||
| Protein | 272.8 g | 546% | |
| Vitamin D | 11.1 mcg | 55% | |
| Calcium | 5556 mg | 427% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2076 mg | 44% | |
*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.
