Best 2 Pimiento Mac And Cheese Recipes

Indulge in the ultimate comfort food experience with our tantalizing Pimiento Mac and Cheese recipes. This classic dish gets a delightful twist with the addition of zesty pimientos, creating a symphony of flavors that will tantalize your taste buds. Our collection features a variety of recipes, each offering a unique take on this beloved dish. From the classic Southern-style Pimiento Mac and Cheese, bursting with cheesy goodness, to the innovative Baked Pimiento Mac and Cheese, featuring a crispy golden crust, we have something for every palate. Explore our culinary journey and discover the perfect Pimiento Mac and Cheese recipe to satisfy your cravings and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

PIMIENTO MAC AND CHEESE

Pimiento Mac and Cheese image

Classic mac and cheese gets a touch of Southern charm when the flavors inspired by pimiento cheese are added. Flecks of roasted bell pepper, a little mustard powder and cayenne for zip, and a good amount of sharp cheddar cheese made up the flavor base. And since this mac and cheese is baked in the oven, adding eggs, sour cream, and a little grated onion ensure there will be no dry scoops on plates come dinnertime.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h5m

Yield Serves 10 to 12

Number Of Ingredients 15

Ingredients

Unsalted butter, softened, for baking dish
1 red bell pepper
8 ounces elbow macaroni (2 cups)
Kosher salt
11 ounces extra-sharp cheddar, 5 ounces cut into 1/2-inch cubes (1 1/2 cups), 6 ounces coarsely grated (1 3/4 cups)
2 tablespoons plus 1 teaspoon unbleached all-purpose flour
1 1/2 teaspoons ground mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
2/3 cup sour cream
2 large eggs
1/3 cup grated onion (from 1)
1 cup half and half
1 cup heavy cream
1 teaspoon Worcestershire sauce

Steps:

Preheat oven to 350°F. Generously brush a 2 1/2-to-3-quart baking dish with butter. Char red pepper over a gas flame on high (or, if you don't have a gas stove, on a rimmed baking sheet directly under the broiler) until blackened all over, 6 to 8 minutes.
Transfer peppers to a bowl; cover with plastic wrap and let stand 10 minutes. Rub charred skin with a paper towel to remove. Peel, seed, and stem pepper, then cut into 1/2-inch pieces.
Cook macaroni in a pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain well; transfer to prepared baking dish. Mix in cubed cheese and 1/2 cup roasted red pepper (reserve remainder for another use).
In a large bowl, whisk together flour, 1 1/2 teaspoons salt, mustard, cayenne, and nutmeg. Whisk in sour cream and eggs until smooth, then onion, half and half, cream, and Worcestershire until thoroughly combined. Pour over macaroni mixture; gently shake dish to blend. Sprinkle grated cheese evenly over top.
Bake until set around edges but still loose in center, 25 to 30 minutes (do not overbake; mixture will continue setting as it cools). Let cool on a wire rack until set but still warm, 10 to 20 minutes. Serve.

PIMIENTO MAC AND CHEESE

Pimiento Mac and Cheese image

How do you improve on mac and cheese? Mix in a little southern charm. The mix of Parmesan, cheddar, bell pepper, and Peppadew peppers coats the pasta perfectly.

Provided by Rozanne Gold

Categories Food Processor Cheese Pasta Vegetarian Quick & Easy Low Cal Dinner Cheddar Mozzarella Winter Family Reunion Potluck Bon Appétit Sugar Conscious Pescatarian Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
2 garlic cloves, halved, divided
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons unsalted butter, room temperature, divided
1/2 cup freshly grated Parmesan cheese, divided
3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
1/4 teaspoon ground ancho chiles
1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated whole-milk mozzarella
8 ounces medium shell pasta or gemelli
Ingredient info:
Look for panko at supermarkets and at Asian markets. Ground ancho chiles are available in the spice section of supermarkets and at Latin markets.

Steps:

Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

Tips:

Using High-Quality Pimientos: Opt for piquillo peppers or high-quality jarred pimientos for the best flavor and texture.
Draining the Pimientos: Be sure to drain the pimientos thoroughly before using them to prevent excess liquid in the mac and cheese.
Choosing the Right Cheese Blend: Use a combination of sharp cheddar and Monterey Jack for a classic mac and cheese flavor, or experiment with different cheeses like fontina or Gouda for a unique twist.
Cooking the Pasta: Cook the pasta according to the package instructions, ensuring it's al dente for optimal texture.
Making the Cheese Sauce: Whisk together the milk, butter, and salt in a saucepan over medium heat until smooth and creamy. Gradually add the shredded cheese, stirring constantly until melted and well combined.
Incorporating the Pimientos: Fold the drained pimientos into the cheese sauce, ensuring they are evenly distributed.
Baking the Mac and Cheese: Transfer the macaroni to a greased baking dish, top with the cheese sauce, and sprinkle with bread crumbs or grated Parmesan cheese. Bake until golden brown and bubbly.
Serving Suggestions: Garnish the baked mac and cheese with fresh chopped parsley or chives for a pop of color and flavor. Serve immediately while hot and creamy.

Conclusion:

This pimiento mac and cheese recipe offers a delicious and easy-to-make twist on the classic comfort food. By incorporating piquillo peppers or high-quality jarred pimientos, you add a delightful smoky and slightly sweet flavor that complements the creamy cheese sauce. Whether you prefer a classic cheese blend or want to experiment with different cheeses, this recipe is easily customizable to suit your preferences. Remember to cook the pasta al dente, make a smooth and creamy cheese sauce, and incorporate the pimientos evenly. Bake until golden brown and bubbly, then serve immediately. With its rich flavor and appealing presentation, this pimiento mac and cheese is sure to be a hit at your next gathering or family meal.

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