Pimiento Mac and Cheese

If you’re not a Southerner or a past attendee of the Masters Tournament in Augusta, Georgia, you may not be familiar with pimento cheese. Like any traditional dish, there are countless recipe variations of pimiento cheese. But it essentially consists of shredded cheese, mayonnaise and pimientos.

Frequently served as a dip with crackers and veggies or made into sandwiches on white bread, as famously sold at the Master’s Tournament, pimiento cheese is rich, creamy and tangy. It makes the perfect enhancement to homemade mac and cheese. The combination of flavors produces a complex taste and satisfying texture that may permanently change how you prepare macaroni and cheese. Bring this pimiento mac and cheese to your next barbecue and watch it steal the show.

Pimiento Mac and Cheese Ingredients

• Macaroni: Elbow macaroni is the classic shape for mac and cheese, but any tubular pasta that can hold onto the melty cheese will work.
• Butter: Creamy real butter provides the necessary fat to create the roux, which will be the foundation of the cheese sauce.
• Flour: All-purpose flour mixes with the butter to serve as a thickening agent for the cheese sauce.
• Milk: Whole milk is used in this recipe to create the rich and creamy cheese sauce. Lower-fat milk can be substituted but the cheese sauce will taste less luxurious.
• Sharp Cheddar: The bold and intense flavor of sharp Cheddar is a traditional choice for macaroni and cheese and pimento dip.
• Monterey Jack: Mild, buttery, Monterey Jack cheese is a mellow counterbalance to the sharp cheddar while adding a melty, creamy and smooth texture.
• Cream cheese: Tangy, soft and smooth cream cheese adds flavor and velvety texture to the cheese sauce. Our test kitchen has evaluated several cream cheese brands to find their favorites.
• Garlic powder: A dash of fragrant garlic powder adds a warm and savory addition to the sauce.
• Paprika: One of the most versatile spices, paprika brings an earthy, warm and sweet flavor to the pimiento mac and cheese. The flavor of paprika will degrade over time, so for the best results make sure to check the date on the jar.

Directions

Step 1: Cook the mac

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Preheat oven to 400°F. Fill a large stock pot with salted water and place on the stovetop over high heat. Bring the water to a boil and add the dried macaroni. Cook the pasta according to the package directions until just shy of al dente. Drain the pasta in a colander and set aside.

Step 2: Make the sauce

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In a large sauce pot, melt the butter over medium heat. Add the flour and whisk until smooth and bubbly. Slowly pour in the milk a little at a time while continuing to whisk. Repeat until all the milk has been added and the ingredients are blended and smooth. Continue to simmer for three to four minutes, whisking occasionally until the sauce thickens. Stir in the shredded Cheddar and Jack, cream cheese, salt & pepper, garlic powder and paprika. Continue to stir until all the cheeses are melted and thoroughly incorporated. Stir in the macaroni and the sliced pimientos and mix well.

Step 3: Make the pimiento mac

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Transfer the macaroni mixture into a greased 13×9-inch casserole dish and place into the oven uncovered. Bake for 20 to 25 minutes or until the cheese is bubbly and the edges have browned. Remove from the oven and let stand for five to ten minutes to allow the cheese to thicken before serving.

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Pimiento Mac and Cheese Variations

• Make it spicy: Spice up this dish by adding a pinch of cayenne when you add the spices or a few dashes of hot sauce to the cheese sauce. Top the pimiento mac with shredded pepper jack cheese before baking.
• Make it meaty: Add sliced andouille sausage, diced Tasso ham or crispy bacon to the pimiento mac and cheese before baking for a more savory and hearty dish. To bring a similar texture and umami flavor while keeping it meatless, add a mixture of sautéed mushrooms.
• Add some greens: Mix in some fresh spinach, steamed broccoli or roasted Brussels sprouts for a dash of color and a dose of vitamins. It will bring an earthy and mild green flavor, providing balance and contrast to the rich and savory pimiento mac and cheese.

How to Store Pimiento Mac and Cheese

After the mac and cheese has cooled, store leftovers in an airtight container in the refrigerator for three to four days.

Can you freeze pimento mac and cheese?

You bet you can! You can freeze leftovers by wrapping them in foil and placing them into a freezer-safe zipper bag or make a double batch and use the same method to freeze before baking. The mac and cheese will freeze safely for up to three months.

How do you reheat pimiento mac and cheese?

If reheating from frozen, thaw in the refrigerator overnight and then bake at 400° for 25 to 30 minutes or until warmed through. If you’re heating up leftover portions, cover and warm in the microwave or in a 350° oven for 10 to 15 minutes.

Pimiento Mac and Cheese Tips

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Can you make this recipe gluten-free?

There’s no reason for wheat sensitivity to exclude anyone from this decadent dish. Sub in your favorite gluten-free pasta for the macaroni and a 1-to-1 gluten-free flour substitute to make the roux.

How can I make sure to use good melting cheese?

The cheeses in the recipe will all melt well, proving that you don’t substitute a low-fat option. Lower-fat cheese doesn’t melt as well as its full-fat cousin. Also, grating your own cheese from a block will produce better results than using pre-gated cheese. Bagged shredded cheese is coated with anti-caking agents to keep the shreds from sticking together. This powder can affect the cheese’s melting ability.

Do I have to bake this mac and cheese?

You don’t, actually. Baking will create a crispy top layer which adds a nice texture and contrast to the creamy cheese sauce and tender pasta. Baking the casserole will also enhance the flavor by allowing the cheese to caramelize and the flavors to further meld together. However, if you prefer non-baked mac you can skip baking and spoon the pimiento mac and cheese directly out of the pan on onto your plate.