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plate of pimento mac and cheese with forks

From Scratch Pimento Macaroni & Cheese

The ultimate comfort food! Creamy homemade macaroni and cheese with pimentos and a crunchy bread crumb topping. This recipe is inspired by southern-style pimento cheese sandwich spread.
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Prep Time 17 minutes
Cook Time 40 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8 servings
Calories 612 kcal

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.
In the oven:
  • 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. 
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.
  • Roast until blackened on all sides. Transfer to a bowl and cover with plastic wrap.
  • Allow to cool, then peel and chop peppers.

Nutrition

Calories: 612kcalCarbohydrates: 55gProtein: 23gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 88mgSodium: 845mgPotassium: 381mgFiber: 3gSugar: 7gVitamin A: 2147IUVitamin C: 43mgCalcium: 472mgIron: 1mg
Keyword cheese, comfort food, easy pimento cheese recipe, macaroni, pasta, side dish
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