Pimento Mac & Cheese

Macaroni and cheese is not typically a dish you’d associate with summertime. I almost never eat mac and cheese during the warm months, as I much prefer to enjoy its cheesy, comforting goodness when it’s cold outside. I always think it’s amazing how our bodies just naturally crave different foods during different seasons, and my body definitely doesn’t want mac and cheese in the summer. The exception to this rule is when we’re eating Southern food. For whatever reason, I’ve been having a bit of a love affair with Southern cuisine lately. From barbecue to fried chicken and tomatoes, to cornbread and this Pimento Mac & Cheese. I can’t think of a more suitable side dish for barbecued chicken and ribs than some Southern-style mac and cheese. And my Sweet Southern Slaw, of course. Can’t ever forget the slaw.

I got the idea for this Pimento Mac & Cheese from pimento cheese dip. Everyone loves pimento cheese dip, so why not turn it into a gooey, cheesy, peppery macaroni? Pimento cheese is the first thing I go for whenever we are dining in the South. It reminds me so much of the times I’ve spent in Nashville and Charleston. Some of the best restaurants I’ve ever eaten at serve pimento cheese, no matter how fancy they are.

What is Pimento Cheese?

This Pimento Mac & Cheese is like the dip without the crackers. The dip is traditionally made with cheese (usually cheddar), mayonnaise and pimento peppers. The Spanish spelling and pronunciation is pimiento, but they are the same thing and both spellings are correct. Because pimento peppers are pretty mild, I added some extra kick by using pepper jack cheese. Still, I wouldn’t call this a “spicy” mac and cheese. I’d call it a “kicky” mac and cheese. So people who don’t love spice are still going to love this side dish.

How to make Pimento Mac & Cheese

Everything comes together in one pan. I use the same pot that I boiled the pasta in, after I cook and drain it. First, you’ll make a quick roux with butter and flour. Be sure to wait until the mixture is bubbly, which means that the flour is cooked. Otherwise, your dish will be grainy, and you want it to be smooth as silk.

Then you’ll add your milk, cheese and peppers and let it thicken. Easy peasy. This is Pimento Mac & Cheese is a stove top dish, but if you wanted to finish it off in the oven to give it a nice crust, go for it. I love a baked mac and cheese.

Serve up this Pimento Mac & Cheese with your favorite barbecued meats, some slaw and cornbread. Even better, make it alongside my Best Ever Fried Chicken. We recently bought an air fryer so I’m going to see how the chicken comes out if we air fry it. Perhaps I’ll feel less guilty about going for second helpings of mac and cheese if I have air fried chicken! Ah, the bargains we make with ourselves, right? Anyway, go make this mac and enjoy!

Pimento Mac & Cheese

Southern-style macaroni with sharp cheddar, pepper jack and pimento peppers for a little kick and lots of creaminess

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 1 lb. elbow macaroni
• 2 cups milk
• 3 cups cheddar cheese grated
• 1 cup pepper jack cheese grated
• 4 oz. jar of pimento peppers diced
• 1/2 tsp. dry mustard
• 2 Tbsp. flour
• 2 Tbsp. unsalted butter
• 1/2 tsp. salt
• 1/4 tsp. pepper
• chopped scallions for garnish optional

Instructions

 

• Bring a large pot of water to a boil. Add the macaroni and cook for 8-9 minutes, until al dente. Drain macaroni and set aside.
• In the same pot over medium low heat, add the butter. Once the butter is melted, add the flour and whisk until bubbly, about 1 minute. Add the salt, pepper and dry mustard and cook another 1 minute. Pour in the milk and raise the heat to high, stirring constantly.
• Bring the milk to a boil and then reduce to low heat. Stir in the cheese and pimentos until the mixture is creamy. Remove from heat and stir in the macaroni. Serve warm.

Keyword dinner, pasta, vegetarian

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