Pimento Cheesy Mac
Dive into a bowl of creamy, tangy decadence with this Pimento Cheesy Mac, a soul-satisfying twist on classic macaroni and cheese. This recipe combines tender elbow macaroni with a luscious, velvety cheese sauce made from sharp cheddar, Monterey Jack, and cream cheese for unbeatable creaminess. The addition of diced pimentos and a touch of paprika gives it a subtle tangy kick and a hint of smoky warmth. Finished with a golden, crunchy panko breadcrumb topping, this dish is baked to perfection in just 20 minutes. Whether it's a comforting weeknight dinner or a crowd-pleaser at your next gathering, this Pimento Cheesy Mac strikes the perfect balance between indulgence and tradition. Get ready for an unforgettable mac and cheese experience!
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Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 ounces pimentos, diced and drained
- 4 ounces cream cheese, softened
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Step 2
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
Step 3
Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 3–4 minutes until the mixture thickens slightly.
Step 4
Lower the heat and stir in the cheddar cheese, Monterey Jack cheese, and cream cheese. Mix until the cheeses are fully melted and the sauce is smooth.
Step 5
Add the diced pimentos, paprika, salt, and pepper to the cheese sauce, stirring until evenly combined.
Step 6
Fold the cooked macaroni into the cheese sauce, ensuring all the pasta is coated.
Step 7
Preheat the oven to 375°F (190°C). Transfer the mac and cheese to a greased 9x13-inch baking dish and level the top.
Step 8
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top of the mac and cheese.
Step 9
Bake in the preheated oven for 15–20 minutes, or until the top is golden brown and crispy.
Step 10
Remove from the oven and let rest for 5 minutes before serving. Enjoy your creamy, cheesy, and tangy Pimento Cheesy Mac!
Nutrition Facts
| Serving size | (1799.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4480.2 |
| Total Fat 255.6g | 0% |
| Saturated Fat 138.0g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 677.4mg | 0% |
| Sodium 5652.3mg | 0% |
| Total Carbohydrate 379.0g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 59.9g | |
| Protein 175.0g | 0% |
| Vitamin D 394.1IU | 0% |
| Calcium 3467.1mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 1806.9mg | 0% |
Source of Calories