Pimento Macaroni and Cheese

What do you get when you combine the caviar of the south with the south’s favorite vegetable? The ultimate macaroni and cheese! Pimento Macaroni and Cheese is the ultimate mashup and celebration of all things ooey, gooey, creamy and delicious.

Can we agree that cheese is practically its own food group? It can be dressed up in a crispy hug and served with crostini like Fried Burrata with Burst Tomato Sauce or take you straight back to your mom’s kitchen like this cozy and comforting creamy southern mac and cheese.

Why You’ll Adore this Recipe

Pimento cheese. Southern macaroni and cheese. Singularly, they’re both crazy delicious and basically just a vehicle to indulge in all things cheesy with a little chaser of carbs. Together, Pimento Macaroni and Cheese is sure to become your new twist on the nostalgic favorite.

• Familiar Flavors – This mac and cheese recipe combines the comfort of a classic creamy macaroni and cheese with the slightly tangy and purely savory flavors of pimento cheese. With maybe the exception of mayonnaise the same ingredients that go into my pimento cheese go into this mac and cheese recipe.
• Customizable – My favorite combination of cheeses for pimento cheese are extra sharp cheddar, sharp white cheddar, and pepper-jack cheese. You can totally adapt this to your favorite combination of cheeses.
• Real Cheese – Skip the shelf stable box that will be around well after the zombie Apocalypse and go for the real cheese. Hand grated please! Using a variety of different cheeses will give you bolder flavors.
• Versatility – This pimento cheese mac and cheese can be made into a creamy stovetop version as shown, but also give that pure southern love and baked.
• Meal Prep – Mac and cheese is the gift that keeps on giving. Make this one and heat it up throughout the week. It can also be frozen.

What is Pimiento Cheese

Growing up in the southernmost state, you’d think that I was exposed to all things southern. The funny thing about Florida is that we’re so large and diverse that you have to head north to hit the south. It wasn’t until I went to college in Pensacola and discovered what good pimento cheese was. It wasn’t that slightly plastic tasting stuff in the tub with processed cheese called pimento cheese, it was pimiento cheese!

Sometimes referred to as the pâté of the south, this humble condiment is so beloved that it’s the official sandwich of the Masters Tournament in Agusta, GA. Everyone makes it a little differently. The common ingredients are cheese, mayonnaise, and pimentos. It varies not just region to region but family to family with ingredients like cream cheese, Worcestershire sauce, hot sauce, onions, jalapenos, and even pickles making an appearance.

How it’s served also varies. Paired with butter crackers is the classic combination. But it can also be served with celery, made into tea sandwiches, scooped with tortilla chips, and for a truly epic experience the star of a molten lava flowing grilled cheese.

Ingredients

All good things start with elbow macaroni and a block of cheddar cheese, including this pimento cheese macaroni and cheese. While the list might seem a little long, they’re all super basic ingredients that you probably already have.

• Macaroni – This is a southern style macaroni and cheese. Skip the fancy shapes and reach for the box of elbows. If you want to get fancy, cavatappi is an excellent choice.
• Cheese – This recipe uses a combination of four different cheeses. Extra sharp cheddar and sharp white cheddar give the bold, savory flavor of pimiento cheese. Pepper-jack gives a little hint of spice while also being an excellent melting cheese. Finally cream cheese gives a little tang while also keeping this sauce creamy and dreamy.
• Red Bell Peppers – Skip the jarred pimentos and reach for a couple of fresh bell peppers. Charring them on the grill gives you both sweetness and smokiness.
• Jalapeno – You can control the heat. Take the seeds out for just a mild kiss of heat or leave them in to add a little spice.
• Onion – Adds a savory not to the béchamel sauce.
• Worcestershire Sauce – Gives a pop of umami and saltiness.
• Hot Sauce – A couple of splashes give a tiny kick while also adding a little acidity that cuts through the richness.

• Milk – You already have four cheeses going on so stick with the indulgence. Whole milk will not only give you the most flavor but also deliver the best texture for this sauce.
• Evaporated Milk – The secret ingredient to many a southern style macaroni and cheese. Because of the low water content in evaporated milk, the sauce has a richer flavor and it also helps stabilize the sauce.
• Flour/Butter – This duo is the base of your roux. Always use unsalted butter so you can control the salt content of the finished dish.
• Spices – Paprika, granulated onion powder, and granulated garlic powder offer up a trio of flavor.
• Dijon Mustard – Gives tang and balance to the rich cheesy sauce.
• Green Onions – Not necessary, but gives a pop of freshness and mild onion flavor.

How to Make Pimento Macaroni and Cheese

Skip the box of mac and cheese with the powdery pouch of mystery cheese. Give barbecue’s favorite side a southern twist with this ultimate creamy mac and cheese. Other than the extra step of charring your peppers, this is an easy and straightforward process.

• Char – Char your bell peppers and jalapeno on all sides. Transfer them to a bag and allow them to cool down and steam before removing most of their skin. Remove the seeds and dice.

• Boil – Boil your pasta according to the package direction for al dente in generously salted water. If you plan on baking this mac and cheese cook it one minute under for al dente. Drain your pasta and set it aside.
• Sauté – Heat a saucepan over medium heat and melt your butter. Add the onions and cook them until they are translucent. Season with your spices.

• Béchamel – Sprinkle your flour into the pan. Keep stirring it for a minute or two until it begins to smell a little nutty. One quarter cup at a time add your evaporated milk, whisking to incorporate before adding the next quarter cup. Follow the same method with the whole milk. As the sauce loosens up you can add the remaining milk. Don’t let the mixture come to a boil and continue to stir. It should begin to thicken after about five minutes. When it coats the back of the spoon you can continue on to the next step.
• Melt – Lower the heat. Add your roasted peppers, Worcestershire, hot sauce, and Dijon. Add the cream cheese and stir until it melts. Finally add in your cheeses a small handful at a time, stirring to completely melt.
• Saucy – Stir in your pasta and dive in. No judgement if you eat straight from the pan!

Variations

I love serving up my first batch of creamy mac and cheese straight from the grill or stove top. How can you not want to eat straight from the pan as soon as you start stirring in all of that melty cheese? However here in the south we truly love baked macaroni and cheese. This same recipe can be made into baked macaroni and cheese. Here is the method.

• Sauce is Boss – Add an additional five ounces of evaporated milk when making your béchamel sauce.
• Pasta – Undercook your pasta by one minute for al dente to compensate for the additional cook time.
• Layer – Pour half of your mac and cheese into a prepared casserole dish and sprinkle extra shredded cheese in the middle. Top with the remaining mac and cheese.
• Top – Add your favorite topping. You can add more cheese, panko, bread crumbs, or my favorite topping, crushed corn flakes. Bonus point if you use the crumbs.
• Bake – Bake at 350 degrees for 30-45 minutes until golden brown and bubbly.

What is the Best Cheese for Pimento Macaroni and Cheese?

Give me all of the cheese please! With the exception of a few that I don’t really consider cheese (looking at your orange box) I love all cheese! From super creamy and mild Havarti to my favorite funky blue Point Reyes, they all have a welcome spot at my table. When it comes to picking the perfect cheeses for pimiento cheese, and pimento mac and cheese, it’s all about that balance of both flavor and texture.

Pimiento cheese is often made with American cheese or processed cheese. Using a cheese like Monterey Jack or pepper-jack mimics that semi-soft texture. Using one or the other in this creamy mac recipe helps give the sauce that luscious texture and easily melts.

Cheddar is another classic component of pimiento cheese, from mild and family friendly to extra sharp for a bold punch of flavor. Use your favorite. Sharp white cheddar adds a slightly different flavor profile while and also texture.

Whatever combination of cheeses you decide on, always buy the block of cheese and hand grate it yourself. This will give you the best flavor and texture.

How to Store Pimento Mac and Cheese

Make this mac and cheese recipe on the weekend and feast off of it all week. It will keep for up to a week covered in the refrigerator. It can also be frozen. Allow it to cool completely and then transfer to freezer safe containers. Wrap them tightly with plastic wrap making sure there are no air bubbles followed by foil. When you decide to have your cheesy mac, let it defrost in the refrigerator overnight. It will keep for up to three months in the freezer.

Tips From the Beach

When it comes to making the creamiest mac and cheese, whether you’re creating a stovetop mac or oven baked macaroni and cheese, evaporated milk is your best friend. Not only does it give you a richer flavor, the lower water content helps give you a super creamy sauce while also stabilizing the sauce.

However, don’t just add the evaporated milk to your sauce. Save a small can for reheating purposes. If you plan on reheating your mac and cheese on the stove top give a drizzle of evaporated milk. It will loosen up your cheese sauce without causing it to break.

Reheating your mac and cheese in the oven? Poke a few holes throughout your baked macaroni and cheese. Drizzle in that magic evaporated milk and cover your mac with foil. Pop it in the oven and let it warm through before removing the foil and allowing it to crisp up.

The star of mac and cheese is in the title, cheese! Always take the time to hand shred your cheese. This is going to give you the best texture and flavor. The bagged, shredded cheese has a coating on the outside of it that will give your finished mac and cheese a slightly grainy texture.

Looking for more pimento cheese inspired recipes? Make sure to check out Pimento Cheese Macaroni Salad.

Frequently Asked Questions About Pimento Mac and Cheese

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