Pimento Mac and Cheese

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A very simple recipe for Pimento Mac and Cheese! It’s salty, a little sweet, and very cheesy! Perfect for a weeknight yummy dinner or for when you want a little something different than classic macaroni and cheese.

Pimento Mac and Cheese | Made For Each Other

This Pimento Mac and Cheese was really, REALLY great. My kids were a little hesitant because it was a little more neon than they were used to in a mac and cheese, but they took a chance and devoured it. We had barely enough to fill a Tupperware for leftovers. It was awesome!

Because of this recipe, I’m convinced pimentos and cheese were made for each other! Cheesy, creamy goodness mixed with the mild flavor of pimentos, unbeatable.

Main Ingredients Needed

• Elbow Pasta – a traditional pasta shape for macaroni and cheese, but feel free to use whatever pasta you have if you don’t want to make a trip to the store.
• Alfredo Sauce – I used store-bought alfredo sauce (1 jar) but you can also make homemade alfredo sauce if you’d like.
• Salt + Pepper – season to taste!
• Pimentos – drained. You can find these in a jar usually. These are a bright red mild-tasting pepper.
• Cheddar + Gouda Cheese – feel free to switch up the cheeses to ones you’d much prefer. I had cheddar and gouda, so that’s what I used.
• Evaporated Milk – used to thin out the sauce and create creaminess.
• Chives – this is used as a garnish and really tops this whole dish off.

How to Make Pimento Mac and Cheese

For full details on how to make Pimento Mac and Cheese, see the recipe card down below 🙂

Cook Pasta

Bring a large pot of water to boil. Saltwater generously and cook macaroni a bit short of al dente. Drain well and set aside.

Make the Sauce

In a medium pot, bring alfredo sauce to a simmer, then reduce the heat. Whisk in all grated cheese, a little bit at a time, until thick and smooth. It will be thick! So add in enough evaporated milk to thin it out to the consistency you’d like. {I used about 3/4 cup}. In a small food processor or blender, puree pimentos. Stir into cheese sauce. Add pepper and seasoning salt to taste.

Bake

Pour cheese sauce over pasta and stir to coat. Pour mixture into buttered baking dish and cover with foil. Bake. Remove from oven, sprinkle with chives {optional!!} and serve hot.

More Mac and Cheese Recipes to Try!

• Smoked Sausage Mac and Cheese
• Pumpkin Mac and Cheese
• Camping Mac and Cheese
• Buffalo Chicken Mac and Cheese
• Broccoli Mac and Cheese
• Instant Pot Mac and Cheese
• Butternut Squash Mac and Cheese

Hooray for cheese and pasta together again with their new friend the pimento.

I’m so good at bringing people food together.

The printable recipe card is down below, have a great day, friends!

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5 from 4 votes

Pimento Macaroni and Cheese

A very simple recipe for Pimento Mac and Cheese! It's salty, a little sweet, and very cheesy! It's one of the better versions of mac and cheese out there.

servings 6 servings

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 lb macaroni
• ▢ 15 oz alfredo sauce 1 jar
• ▢ pepper to taste – I like a lot
• ▢ seasoning salt to taste
• ▢ 4 oz pimentos 1 jar, drained
• ▢ 12 oz sharp cheddar cheese grated
• ▢ 12 oz gouda cheese grated
• ▢ 1/2 – 1 cup evaporated milk
• ▢ dried chives for garnish, optional

US Customary – Metric

Instructions

• Bring large pot of water to boil. Salt water generously and cook macaroni 1 minute short of al dente. Drain well and set aside.
• In a medium pot, bring alfredo sauce to a simmer, then reduce the heat. Whisk in all grated cheese, a little bit at a time, until thick and smooth. It will be thick! So add in enough evaporated milk to thin it out to the consistency you'd like. {I used about 3/4 cup}. In a small food processor or blender, puree pimentos. Stir into cheese sauce. Add pepper and seasoning salt to taste.
• Pour cheese sauce over pasta and stir to coat. Pour mixture into buttered baking dish and cover with foil. Bake 25 to 30 minutes at 350 degrees. Remove from oven, sprinkle with chives {optional!!} and serve hot.

Nutrition

Calories: 929kcal | Carbohydrates: 68g | Protein: 45g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 189mg | Sodium: 1368mg | Potassium: 517mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1542IU | Vitamin C: 17mg | Calcium: 989mg | Iron: 2mg

Course: Dinner

Cuisine: American

Keyword: pimento mac and cheese