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macaroni in a smooth cheddar sauce with small red diced pimentos distributed throughout in an everyday serving bowl
Melissa Hart

Pimento Mac and Cheese

Drain the pimentos well so their juice doesn't loosen the sauce. Their little red pieces should run through the noodles instead of collecting in one bright patch on top. Cream cheese gives the cheddar a smooth base, and a small amount of mayonnaise folded in at the end brings the tang of pimento cheese without making this taste like a cold sandwich filling that accidentally met hot pasta.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 10 oz elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 oz cream cheese cubed
  • 6 oz sharp cheddar cheese grated
  • 1 jar diced pimentos 4 oz, drained thoroughly
  • 1 tbsp mayonnaise
  • 1/2 tsp dry mustard
  • 1/4 tsp fine salt for sauce
  • 1/4 tsp black pepper

Method
 

  1. Cook macaroni in a large pot of water with the tablespoon salt until just tender. Reserve 1/2 cup pasta water, then drain.
  2. While the pasta cooks, melt butter in a saucepan over medium heat. Whisk in flour for 1 minute, then gradually add milk, mustard, sauce salt and pepper.
  3. Simmer for 3 to 4 minutes until thickened. Stir in cream cheese until smooth, then remove from the heat and fold in cheddar.
  4. Fold in drained pimentos and mayonnaise, then add macaroni. Loosen with reserved pasta water a tablespoon at a time if necessary.
  5. Let stand for 1 minute and serve, keeping the sauce below a boil after the final cheese addition.