From Scratch Pimento Mac & Cheese

This creamy side dish combines two southern classics – pimento cheese and macaroni and cheese!

If you want to shake things up for Thanksgiving, Friendsgiving or your next potluck, show up with a pan of this decadent Pimento Macaroni and Cheese.

Ingredients 2 jars pimentos  1 pound macaroni  5 Tablespoons butter  1 clove garlic, diced 4 TBS all-purpose flour 2 cups half-and-half  ¾ tsp. salt  ¼ tsp. pepper Continued on next slide


Ingredients 1 tsp. paprika 1 tsp. onion powder ¼ tsp. hot sauce  4 oz. Velveeta cheese  12 oz. cheddar cheese  ¼ cup bread crumbs

Cook pasta in boiling water until al dente. Drain and set aside.

Melt 4 TBS butter over medium. Add garlic and cook for 2 minutes. Add  flour and stir to combine.

Cook, stirring constantly, for 3 minutes. Whisk in 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 salt, pepper, paprika, onion powder and hot sauce.

Add the cooked noodles and toss until coated with sauce.

Transfer the cooked noodles to a greased 9X13 casserole dish.

In a small bowl, mix together the bread crumbs and 2 ounces of cheddar cheese.

Sprinkle cheese and bread crumb mixture over the pasta.

Bake at 350℉ until bubbly and browned, about 30 to 40 minutes.


Get the printable recipe card for Homemade Pimento Mac & Cheese via the link below.