The Pioneer Woman Tasty Kitchen
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Mac & Pimento Cheese

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Prep:

Cook:

Level: Easy

System:

8

Description

A new twist to a creamy, cheesy favorite, mac and cheese. Now featuring pimento cheese.

Ingredients

  • 1 box 16 Ounce Box Of Macaroni Noodles
  • 1 can 4 To 7 Ounce Can Of Pimento Peppers
  • 2 packages 8 Ounce Packages, Cheddar Cheese, Shredded And Divided.
  • 4 Tablespoons Butter
  • 4 Tablespoons All-Purpose Flour. I Used Whole White Wheat.
  • 2 cups Milk (I Used Almond Milk)
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Pepper
  • 1 teaspoon Dry Mustard
  • 1 cup Mayonnaise

Preparation

Cook the macaroni noodles according to package directions. When done, drain and set aside.

Preheat oven to 350ºF. Coat a 2-quart casserole dish with non-stick spray or oil.

Drain and pat the pimentos dry. Give them a rough chop. Reserve two long strips for garnish, if desired. Set aside.

Shred cheese and reserve 3/4 cup to top the casserole before baking. Set aside.

While the pasta is cooking, melt the butter in a large saucepan over medium heat. When the butter has melted, add in the flour and whisk until smooth. Continue whisking for 2 to 3 minutes to cook the flour. Pour in the milk and add the salt, ground pepper and dry mustard. Raise heat to medium high and continue whisking until it thickens, around 8 to 10 minutes. Remove from heat and add in the shredded cheese (all but the reserved 3/4 cup), chopped pimentos and mayonnaise. Whisk until the cheese is mostly melted and the ingredients are fully combined. Fold in the cooked macaroni and mix well.

Pour the cheesy macaroni into the prepared baking dish. Top with the remaining cheese and arrange the two pimento strips on the center of the dish.

Bake at 350ºF for 20 to 30 minutes or until the cheese on top is melted and started to brown. Then remove it from the oven and let it rest 5 minutes before serving.

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