PIMIENTO MAC & CHEESE
One of AU’s favorite foods is Grandma Antonelli’s Pimiento Mac & Cheese, I couldn’t resist grabbing the recipe and making it for us.
It’s pretty much what’s in the title:
Cheese
Macaroni
Pimientos
Yes, lots of cheese [see above]. This Pimiento Mac & Cheese is slightly different to this Mac & Cheese I made a few weeks ago.
For one thing, it has Pimientos in it but that’s a given. Another is that it uses two cheeses, one of them is cheddar (just like mine) and monterey jack instead of swiss. I love the sharpness from the cheddar with the savory flavors from the swiss.
It’s my favorite.
This also has garlic powder as an additive, yum garlic.
This sauce was so creamy and had an amazing pasta to cheese sauce ratio. I like my pasta to be almost “swimming” in cheese sauce because when it bakes the sauce bakes into the macaroni and kind of disappears. This way we have a creamy-licious sauce left when the macaroni is finished baking.
Notice I said almost swimming. Trust me on this one.
Pimientos in this mac & cheese were such an added surprise. I love it. A little spice here with massive amounts of cheese there, you can’t go wrong.
I made the entire recipe of this dish because AU suggested it even though I disagreed. He won. But it was way too much food, so honestly I froze it to save it for another day, and boy do I have plans for that frozen Pimiento Mac & Cheese…
Fried Pimiento Mac & Cheese Balls.
Stay tuned.
- 16 ounce box whole wheat elbow macaroni
- 5 tablespoons butter
- 1/2 cup flour
- 3 cups skim milk
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoons garlic powder
- 1 8 ounce block sharp cheddar cheese
- 1 8 ounce block monterey jack cheese
- 1 8 ounce jar pimientos, drained
- Preheat oven to 350 degrees. Cook pasta according to package instructions. Grease a 9×13″ baking dish. Shred cheddar roughly and the monterey jack finely. Combine and set aside.
- Heat butter over medium heat in a large skillet. Whisk in flour slowly and wait until it combines and is smooth. Whisk in milk 1/2 cup at a time. Add in pepper, salt, and garlic powder.
- Once thick, toss in pimientos. Mix in 2/3 of shredded cheese until melted. Stir in pasta and remove from the heat.
- Pour into the 9×13″ pan. Cover with the other 1/3 shredded cheese and bake for 15-20 minutes.
I think is the most perfect dish for Fall, it warms you right up and heats up you’re heart with the kick from the bright red Pimientos. Pimientos are so fun! Another one of my favorite Pimiento dishes is this super easy Pimiento Cheese, you can’t go wrong with this as an appetizer.
I love pimientos!
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