Pimiento Mac and Cheese
Get ready to elevate your comfort food game with this Pimiento Mac and Cheese—a creamy, cheesy masterpiece with a Southern twist! Tender elbow macaroni is smothered in a rich, velvety sauce featuring sharp cheddar, Monterey Jack, and cream cheese, then enhanced with the tangy sweetness of diced pimiento peppers. A touch of paprika and garlic powder adds depth to every bite, while a golden, crunchy panko breadcrumb topping creates the perfect contrast in texture. Baked to bubbly perfection in under 30 minutes, this irresistible mac and cheese is an ideal choice for weeknight dinners, potlucks, or anytime you’re craving a hearty, crowd-pleasing dish. Whether you're a fan of classic comfort food or looking to try something new, this Pimiento Mac and Cheese is sure to impress!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz cream cheese, softened
- 4 oz pimiento peppers, diced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package instructions, about 7-8 minutes. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes, until the mixture is smooth and slightly golden.
Gradually pour in the milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-6 minutes, until thickened.
Reduce the heat to low. Stir in the shredded cheddar cheese, Monterey Jack cheese, and cream cheese until melted and smooth.
Add the diced pimientos, paprika, garlic powder, salt, and black pepper. Mix well to combine, then remove from heat.
In a large mixing bowl, combine the cooked macaroni with the cheese sauce and stir until evenly coated.
Transfer the macaroni mixture to a lightly greased 9x13-inch baking dish, spreading it evenly.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy.
Let the Pimiento Mac and Cheese cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 9.9 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 596 mg | 46% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 375 mg | 8% | |
*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.
