Pimento Macaroni and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
552 kcal
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Course
Main Course
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Cuisine
American
Pimento Macaroni and Cheese
Description
This dish begins by cooking the pasta al dente, then preparing a roux with butter, flour, smoked paprika, and salt. Milk and cream are whisked in slowly to form a smooth, thickened sauce without lumps. Removing from heat and letting the mixture cool slightly helps integrate the shredded sharp cheddar cheese, which melts into a creamy consistency without overheating.
The pimentos are finely chopped and folded into the cheese sauce along with the cooked pasta, creating a colorful and mildly sweet addition within the rich, smoky-flavored base. The mixture is transferred to a buttered cast iron skillet, topped with cracker crumbs blended with melted butter to form the crumb topping.
Baking this assembled dish in a 325°F oven develops a golden browned crust above the smooth, cheesy pasta. It combines familiar comfort food textures and balances the smoky spice with the sharpness of cheddar and mild pimento flavor, making it a warm, satisfying side or main dish.
Ingredients
- 10 ounces cavatappi pasta or elbow mac, or rotini
- 2 Tbsp butter
- 2 Tbsp flour
- 1 1/2 tsp smoked paprika
- 1/2 tsp salt
- 2 cups milk whole
- 1/2 cup cream
- 8 ounces cheddar cheese yellow or white), shredded, sharp
- 1/2 cup pimento I used a 5 ounce jar of whole pimentos, finely chopped
Crumb topping
- 1/2 cup cracker crumbs Ritz
- 2 Tbsp butter melted
Instructions
- Preheat oven to 325°F and lightly butter a 10-inch cast iron skillet.
- Cook the pasta in a large pot of heavily salted boiling water until al dente (about 8 minutes). Drain and set aside.
- While the pasta is cooking, melt the butter in a medium heavy bottomed saucepan over medium heat. Whisk in the flour, paprika, and salt. Cook for a couple of minutes over medium heat, whisking constantly.
- While whisking, add the milk and cream slowly to avoid lumps. Whisk or stir with a silicone spoonula until all the milk and cream are incorporated. Keep cooking, stirring constantly, until the mixture ALMOST comes to a boil, and thickens. Do not let it boil.
- Remove the pan from the heat (this is important) and let it cool for a minute or two.
- Add the shredded cheese to the pot, stirring until the cheese has completely melted. This may take a few minutes. If necessary you can put the pot back on the stove to gently heat until the cheese melts.
- Stir in the pimentos and cooked pasta and turn into your buttered skillet.
- Mix the cracker crumbs with the melted butter until the crumbs are evenly saturated.
- Top with the crumb mixture, and bake for about 25 minutes, or until bubbling and golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 552kcal | 28% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 90mg | 30% |
| Sodium | 587mg | 24% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1706IU | 34% |
| Vitamin C | 17mg | 19% |
| Calcium | 403mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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