Two of our favorite southern delicacies collide in this easy stovetop method for mac & cheese. Tip: Make a double batch of the pimento cheese so you can put half in the fridge and enjoy it with crackers, on sandwiches, or simply by the spoonful. It's that good!


YIELD
6 servings

INGREDIENTS

NOTES

*Mild cheddar melts better than sharp cheddar in the mac & cheese; if you want to enjoy the pimento cheese on its own with crackers and such, use a sharp cheddar cheese instead. For a gluten-free version of this recipe, use an all-purpose, gluten-free flour mix, gluten-free pasta noodles, and gluten-free bread crumbs.



DIRECTIONS

For pimento cheese: Mix all ingredients together and set aside.

For mac & cheese: Cook pasta according to package directions. Meanwhile, heat milk over medium heat in a small saucepan until barely at a boil. In a large, ovenproof saute pan, melt butter over medium heat. Whisk flour into melted butter and cook, whisking constantly, for about 2 min. Slowly whisk hot milk into flour mixture and cook for about 5 min., stirring constantly, until sauce begins to thicken. Remove sauce from heat and stir in reserved pimento cheese, lemon juice, and the salt & pepper and onion & garlic seasonings. Fold in cooked pasta and serve, or following optional topping directions before serving.

For optional topping: In a small bowl, stir together panko, paprika, and olive oil. Sprinkle seasoned bread crumbs over mac & cheese. Set pan under a broiler for 2 to 3 min. until bread crumbs start to toast. Serve immediately.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Vegetarian



ITEMS IN THIS RECIPE

8
10 fl oz Bottle  
$7.95

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