Pimento Mac and Cheese Recipe
If you love pimento cheese, this Pimento Mac and Cheese is for you! This easy skillet macaroni has a decadent cheesy sauce and comes together quickly.
Ingredients
- 12 ounces medium shell pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¾ cup heavy whipping cream
- 1 teaspoon kosher salt
- ¾ teaspoon ground mustard
- ½ teaspoon black pepper
- 4 ounces Monterey Jack cheese shredded
- 4 ounces sharp white Cheddar cheese shredded
- ¼ cup pimientos drained
- ¼ teaspoon dried dill
- 2 tablespoons chopped fresh chives plus additional for garnish
Instructions
- Bring large pot of salted water to boil and cook pasta according to package instructions for al dente. Drain well.
- Meanwhile, melt butter in large pot over medium heat. Add flour and cook 1 minute, whisking constantly. While whisking, add milk and then cream in steady stream. Add salt, ground mustard and black pepper and cook 2 to 3 minutes or until thickened, whisking constantly.
- Reduce heat to low and add Monterey Jack, Cheddar, pimientos and dill. Cook 1 to 2 minutes or until cheese is melted, stirring constantly.
- Add chives and cooked pasta and stir until well combined. Garnish with additional chives and serve immediately.
Calories: 846kcal, Carbohydrates: 75g, Protein: 30g, Fat: 47g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 138mg, Sodium: 992mg, Potassium: 459mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1958IU, Vitamin C: 14mg, Calcium: 581mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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