Go Back
Pimento Cheese Mac
Melissa Hart

Pimento Cheese Mac

Pimentos and a pinch of cayenne turn plain cheddar mac into something that tastes like the sandwich spread without becoming mayonnaise-heavy. Cream cheese supplies that familiar tang. Add the drained peppers with the cheese so their red pieces stay visible.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni
  • 2 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 4 cups freshly shredded sharp cheddar cheese
  • 8 oz cream cheese cut into pieces
  • 8 oz jarred diced pimentos drained
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper

Method
 

  1. Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  2. Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, garlic powder, cayenne and remaining salt.
  3. Cover and cook on low for 45 minutes.
  4. Stir in the cheddar, cream cheese and pimentos in 3 additions.
  5. Cook covered on low for 45 to 60 minutes more until smooth and tender, then stir once from the edges before serving.