Pimiento Macaroni and Cheese

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 Pimiento Macaroni and Cheese

Dear Pimientos,

Where have you been all my life?

In the south?

I guess that explains a few things since I grew up in Canada.

But, I have found you and I’m never letting you go.

You are delicious on just about anything. Particularly anything that involves cheese. I am in love with you.

So dear, sweet, dainty jars of pimientos, never leave my pantry. I promise to keep you warm and happy. Or at the very least, turn you into something delicious that *technically* could be considered to be warm and happy. Like this recipe.

I promise you’ll stay on the 3rd shelf, away from small hands that could drop you and palates that would under appreciate you.

You’ll like it here.

Sincerely,

Lauren

PS- I know you’re not used to getting talked to, but I’m a little…passionate when it comes to my food. You’ll get used to it.

Cooked pasta

Shredded Cheese

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 Pimiento Macaroni and Cheese

This 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!! Feel free to switch up the cheeses to ones you’d much prefer. I had cheddar and gouda, so that’s what I used.

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

I’m so good at bringing people food together.

Have a great day, friends!

Pimiento Macaroni and Cheese

A very simple recipe for Pimiento Macaroni 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 mins
Cook Time 45 mins
Total Time 1 hr 10 mins

Ingredients

  • 1 lb macaroni
  • 15 oz alfredo sauce 1 jar
  • pepper to taste - I like a lot
  • seasoning salt to taste
  • 4 oz pimientos 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

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 pimientos. 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: macaroni and cheese
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14 Responses
  1. Kathy

    I love this post and can’t wait to try it…but also noted that “Pimento” is spelled differently a couple times. It made me smile and appreciate it all the more.

  2. Lisa Short

    Will be trying this tomorrow.. We all like pimento cheese, and it sounds yummy! The alfredo sauce, I would have NEVER imagined in this, but it takes out most of the work! I already subscribe to your emails, and love them!

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