This creamy side dish combines two southern classics – pimento cheese and macaroni and cheese. This homemade Pimento Mac and Cheese recipe contains two types of cheese, roasted red peppers and a crunchy bread crumb topping.
If you want to shake things up for Thanksgiving or the next family potluck, show up with a pan of this decadently delicious Pimento Mac and Cheese.
This homemade, baked macaroni and cheese is made with a blend of Velveeta and shredded cheddar cheese and pimento cheese spices. It’s topped with cheesy bread crumbs and baked until oozy and crunchy.
We’re pretty serious about pimento cheese here. In fact, this Easy Southern-Style Pimento Cheese is one of the most popular recipes on Atta Girl Says. (You also have to try these Baked Pimento Cheese Jalapeno Poppers and this Gourmet Three-Cheese Pimento Cheese Spread.
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What are Pimentos?
Pimentos, also sometimes spelled pimiento, are heart-shaped peppers with a fragrant, sweet skin.
You’ll find pimentos in the same grocery store aisle as pickles, olives, giardiniera and other pickled and roasted vegetables. They’re often sold diced and pickled in small jars.
Pimentos are the peppers used in stuffed olives and to make pimento cheese sandwich spread. They’re also used to make the spice paprika.
Pimentos and roasted red bell peppers aren’t the same thing. But they are similar enough in texture and flavor that you can use them interchangeably in this recipe.
In the photos for this recipe, I’m using red peppers to demonstrate the roasting process. But feel free to use pimentos from a jar to save time and effort.
Want to see a brief overview of the process before diving into the recipe? Watch my web story on how to make Pimento Cheese Mac & Cheese.
🧀 Ingredients
To make this recipe you will need the following ingredients:
- Pimento peppers or roasted red bell peppers – See the recipe card for roasting instructions
- Elbow macaroni (or similar pasta)
- Butter – I recommend unsalted butter.
- Garlic – Fresh garlic is a must for the most flavorful sauce.
- All-purpose flour – Used to make a roux for the cheese sauce.
- Half-and-half or whole milk – Either will work for this recipe; a sauce made with half-and-half will be richer.
- Salt and pepper
- Paprika – This spice is often used to flavor pimento cheese.
- Onion powder – Another spice used to make homemade pimento cheese.
- Hot sauce (optional) – This will give your mac and cheese a little kick!
- Velveeta cheese or American cheese – This easy melting cheese is a must for creamy pimento mac and cheese.
- Sharp cheddar cheese – For best results, buy a block of cheese and shred it at home.
- Bread crumbs – Mixed with cheese and sprinkled on top of the casserole dish, bread crumbs give this dish a satisfying crunch.
- Oil – If you’re planning to roast the peppers for this recipe, you’ll need some oil. I recommend either vegetable oil or olive oil.
See recipe card for quantities.
🔪 How to Make Pimento Mac and Cheese
This baked macaroni and cheese can be prepped ahead of time and baked later. You may need to add a few minutes to the cooking time to make sure everything is heated through, melted in the center and browned on top.
Roast the Peppers
- Coat peppers with oil.
- On a grill: Light barbecue grill and set heat to medium. Place peppers on the grill grate, turning until charred on all sides.
- On a gas stovetop: Set burner flame to medium. Using tongs, hold pepper in the flame and char on all sides. You can also place the peppers on top of the burner and turn them, using tongs.
- In the oven: Preheat oven to 450F. Place oiled peppers on a foil lined sheet pan. Roast until blackened and charred on all sides, about 10 minutes
- When peppers are blackened and their skin begins to bubble on all sides, remove to a bowl and cover with plastic wrap. Allow to cool.
- When peppers are cool, remove skin and seeds and chop.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente, according to package instructions.
- Drain pasta in a colander and set aside.
Make the Pimento Cheese Sauce
- Melt 4 tablespoons of butter over medium heat in a heavy saucepan.
- Add the garlic and cook for 2 minutes, until softened. Add the flour and stir to combine.
- Cook, stirring constantly, for 3 minutes.
- Whisk in the half-and-half or whole milk, little by little. Cook until thickened, 4 to 5 minutes, stirring frequently.
- Reduce heat to low and stir in the cubed Velveeta cheese, 10 ounces of shredded cheddar cheese and the pimentos. Stir until the cheese is completely melted and smooth.
- Remove from the heat, and season with the 3/4 teaspoon salt, pepper, paprika, onion powder and hot sauce (if desired).
Assemble the Mac & Cheese
- Add the cooked noodles and toss until coated with sauce.
- Transfer to a 9X13 greased casserole dish.
- In a small bowl, mix together the bread crumbs and remaining shredded cheddar cheese.
- Sprinkle over the pasta and bake at 350F until bubbly and browned, about 30-40 minutes.
📖 Substitutions & Variations
- Make it Spicy: Dice a fresh or roasted jalapeno pepper (or another hot pepper) and add it to the macaroni and cheese along with the pimentos.
- Change Up the Cheese – Try this recipe with other cheeses, such as pepper jack, Gouda and fontina cheese.
- Ditch the Velveeta – Substitute 4 ounces of cubed America cheese. (Get it unsliced from your grocery store deli.) You can also use 16 ounces of cheddar cheese and omit the American/Velveeta altogether.
- Try Different Toppings: Instead of bread crumbs, you can used crushed Ritz crackers or potato chips on top of the casserole.
🍽 Equipment
To make this recipe, you will need the following kitchen tools:
- pasta pot
- colander
- 9×13 baking dish
- large saute pan
- food processor or grater for shredding the cheese
- mixing bowls
- whisk
- spatula
- measuring cups and measuring spoons
- tongs (optional) for roasting the peppers
- chef’s knife (optional) for chopping roasted peppers
- sheet pan (optional) for roasting peppers in the oven
Storage
Store any leftover macaroni and cheese in the refrigerator in an airtight container for for up to three days. Reheat in the microwave for about 2 minutes.
How to Freeze Mac and Cheese
You can freeze an entire pan of pimento cheese or freeze the leftovers in individual portion size for up to 3 months.
To freeze the entire casserole
- Prepare the macaroni and cheese according to the recipe but do not bake.
- Cover the casserole dish tightly with plastic wrap and place in the freezer for up to 3 months.
- To reheat: Remove the mac and cheese from the freezer and place the casserole dish on a baking sheet. Remove the plastic wrap and cover the casserole dish with foil.
- Preheat the oven to 350℉. Bake for 60 to 70 minutes, covered, until bubbling. Remove foil and continue baking until golden for 5 to 10 minutes more.
To freeze single serving portions
Leftovers can also be frozen to use later.
- To freeze, cool the mac and cheese completely and place in freezer safe bags or serving-size containers.
- To reheat from frozen: Transfer to a microwave-safe container and reheat for 3 to 4 minutes. (Depending on the portion size and your microwave, you may have to add additional time.
- How to thaw: Thaw mac and cheese in the refrigerator. Reheat in the microwave for 1 to 2 minutes.
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Pin This! Homemade Pimento Mac & Cheese
🎥 Recipe Card & Video
From Scratch Pimento Macaroni & Cheese
Equipment
- pasta pot
- colander
- 9×13 baking dish
- heavy saute pan
- food processor or grater for shredding the cheese
- mixing bowls
- Whisk
- Spatula
- measuring cups and measuring spoons
- chef's knife (optional) if using roasted peppers
- sheet pan (optional) for roasting peppers in the oven
- tongs (optional) for roasting peppers
Ingredients
For the Mac and Cheese
- 2 ½-ounce jars diced pimentos (see below to substitue roasted red peppers)
- 1 pound elbow macaroni or similar pasta
- 5 Tablespoons butter divided
- 1 clove garlic finely diced
- 4 tablespoons all-purpose flour
- 2 cups half-and-half or whole milk
- ¾ teaspoon salt plus more for pasta water
- ¼ teaspoon freshly ground pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon hot sauce optional
- 4 ounces Velveeta cheese cubed
- 12 ounces sharp cheddar cheese divided
- ¼ cup bread crumbs
For Roasted Red Peppers (optional)
- 1 Tablespoon olive oil
- 2 red peppers
Instructions
Prepare the Pasta:
- Bring a large pot of salted water to a boil. Season with salt.
- Add pasta and cook until al dente, according to package instructions. Drain pasta in a colander and set aside.
Make the Pimento Cheese Sauce
- Preheat oven to 350° F.
- Grease a 9X13 baking dish with 1 Tablespoon of butter.
- Melt the remaining 4 Tablespoons of butter over medium heat in a heavy saucepan.
- Add the garlic and cook for 2 minutes, until softened.
- Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes.
- Whisk in the half-and-half or whole milk, little by little. Cook until thickened, 4 to 5 minutes, stirring frequently.
- Reduce heat to low and stir in the cubed Velveeta cheese, 10 ounces of shredded cheddar cheese, and pimentos or chopped, roasted peppers. Stir until the cheese is completely melted and smooth.
- Remove from the heat, and season with the 3/4 teaspoon salt, pepper, paprika, onion powder and hot sauce (if desired).
Assemble the Mac & Cheese
- Add the cooked noodles and toss until coated with sauce.
- Transfer to the greased baking dish.
- In a small bowl, mix together the bread crumbs and remaining 2 ounces of shredded cheddar cheese. Sprinkle over the pasta and bake, uncovered, at 350° F until bubbly and browned, about 30-40 minutes.
Notes
Substitutions & Variations
- Dice a fresh or roasted jalapeno pepper (or another hot pepper) and add it to the macaroni and cheese along with the pimentos.
- Try this recipe with other cheeses, including pepper jack, Gouda and fontina cheese.
- Substitute 4 ounces of cubed America cheese for the Velveeta.
- You can also use 16 ounces of cheddar cheese and omit the American/Velveeta altogether.
- Instead of bread crumbs, you can used crushed Ritz crackers or potato chips on top of the casserole.
Storage
Store any leftover macaroni and cheese in the refrigerator in an airtight container for for up to three days. Reheat in the microwave for about 2 minutes.How to Freeze Mac and Cheese
To freeze the entire casserole:- Prepare the macaroni and cheese according to the recipe but do not bake.
- Cover the casserole dish tightly with plastic wrap and place in the freezer for up to 3 months.
- To reheat: Remove the mac and cheese from the freezer and place the casserole dish on a baking sheet. Remove the plastic wrap and cover the casserole dish with foil.
- Preheat the oven to 350℉. Bake for 60 to 70 minutes, covered, until bubbling. Remove foil and continue baking until golden for 5 to 10 minutes more.
To freeze single servings:
- Cool the mac and cheese completely and place in freezer safe bags or serving-size containers.
- To reheat from frozen: Transfer to a microwave-safe container and reheat for 3 to 4 minutes. (Depending on the portion size and your microwave, you may have to add additional time.
- How to thaw: Thaw mac and cheese in the refrigerator. Reheat in the microwave for 1 to 2 minutes.
How to Roast the Red Peppers
On a grill:- Light barbecue grill and set heat to medium.
- Coat peppers with 1 Tablespoon oil and place on grill rack. Char peppers on all sides.
- When peppers are blackened and their skin begins to bubble on all sides, remove to a bowl and cover with plastic wrap. Allow to cool.
- When peppers are cool, remove skin and seeds and chop.
- Preheat oven to 450℉. Rub peppers with vegetable or olive oil and place on a foil- lined sheet pan.
- Roast until blackened and charred on all sides, about 10 minutes.
- Remove peppers from the oven and place in a bowl. Cover with plastic wrap and allow to cool.
- Remove charred skin and seeds and chop.
- Set burner flame to medium.
- Using tongs, hold pepper in the flame and char on all sides. You can also place the peppers on top of the burner and turn them, using tongs.
- Roast until blackened on all sides. Transfer to a bowl and cover with plastic wrap.
- Allow to cool, then peel and chop peppers.
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