Go Back
+ servings
Pimiento Macaroni and Cheese

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.
Course Dinner
Cuisine American
Keyword pimento mac and cheese
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 929kcal
Author Lauren Brennan


  • 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


  • 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.


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