Pimento Mac and Cheese
Comfort food that sings: that’s what pimento mac and cheese is to me. It’s the same creamy, cheesy backbone of a classic mac, but brightened with sweet, slightly tangy pimentos. The result is familiar and cozy with a little Southern twist that keeps people coming back for seconds.
I make this when I want something effortless but deliberately good — dinner that feels homemade without a million steps. It’s straightforward to pull together on a weeknight, yet pretty enough to bring to a potluck. The texture is rich and smooth, and baking it briefly develops a golden, bubbling top that everyone loves.
Below you’ll find the recipe, precise instructions, practical swaps, and troubleshooting tips I actually use in my kitchen. No fuss, just dependable cooking that works every time.
Ingredient Rundown
Ingredients
- 1 pound elbow macaroni — the classic shape for mac and cheese; holds sauce well and cooks al dente in about 8 minutes.
- 3 tablespoons unsalted butter — used to make the roux and adds richness without extra salt.
- 3 tablespoons all-purpose flour — combines with butter to thicken the milk into a smooth cheese sauce.
- 2 cups whole milk — gives the sauce a creamy body; whole milk provides the best mouthfeel here.
- 1 cup sharp cheddar cheese shredded — sharp cheddar brings tang and depth to the flavor profile.
- 1 cup Monterey Jack cheese shredded — melts beautifully and smooths the overall texture.
- 4 ounces cream cheese softened — adds silkiness and helps stabilize the sauce so it won’t break.
- 1 jar pimentos (4 ounces) drained and chopped — the signature ingredient; drained and chopped so they disperse evenly.
- 1/2 teaspoon salt — seasons the dish; use less if your cheeses are very salty.
- 1/4 teaspoon black pepper — a mild final seasoning to balance the cheeses and pimentos.
Pimento Mac And Cheese Cooking Guide
- Preheat oven to 350°F.
- Bring a large pot of water to a boil. Add 1 pound elbow macaroni and cook until al dente, about 8 minutes. Drain the macaroni and set it aside.
- While the pasta cooks, pour the jar of pimentos (4 ounces) into a strainer, drain well, and chop if not already chopped. Set aside.
- In a large pot over medium heat, melt 3 tablespoons unsalted butter. Stir in 3 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute.
- Gradually whisk in 2 cups whole milk until smooth. Cook, stirring frequently, until the mixture thickens and begins to bubble. Reduce heat to low.
- Add 1 cup shredded sharp cheddar, 1 cup shredded Monterey Jack, and 4 ounces softened cream cheese to the pot. Stir until all cheeses are fully melted and the sauce is smooth.
- Stir the drained, chopped pimentos into the cheese sauce along with 1/2 teaspoon salt and 1/4 teaspoon black pepper, mixing until evenly distributed.
- Add the drained macaroni to the cheese sauce and stir to coat evenly. Transfer the macaroni and cheese into a baking dish.
- Bake uncovered for 25 minutes, or until the top is bubbly and golden. Remove from oven and let rest a few minutes before serving.
Why This Recipe Belongs in Your Rotation
This pimento mac and cheese is fast, forgiving, and crowd-pleasing. The method is simple: make a roux, whisk in milk, melt the cheeses, fold in pimentos, and bake. There are no fussy temperature checks or specialty equipment required. Once you’ve made it a couple of times, it’s muscle memory.
It also travels well. Baked dishes like this can be made ahead and reheated without losing much of their charm, which makes it perfect for weeknight leftovers, potlucks, or for packing into individual portions for easy lunches. And the pimentos add a gentle pop of color and flavor that keeps the dish interesting without overpowering the classic mac-and-cheese comfort.
Ingredient Flex Options
- Cheeses: Stick with the given amounts, but you can swap Monterey Jack for mozzarella for milder melt or use a bit of Gruyère for a nuttier note. Keep total cheese volume the same.
- Milk: Whole milk gives the best texture. If you must use 2% or a mix of milk and half-and-half, the sauce will be slightly less rich but still fine.
- Pimentos: If you don’t have a jar, roasted red bell peppers chopped and drained will work—just be sure to drain very well to avoid adding extra liquid.
- Butter and flour: These amounts create the proper thickness for the sauce. Reducing flour will give a thinner sauce; don’t omit unless you also change technique.
- Salt: Taste before adding more. If your cheddar is very salty, start with 1/4 teaspoon and adjust.
Appliances & Accessories
- Large pot for boiling pasta — use something roomy so the macaroni cooks evenly.
- Strainer — for draining pasta and pimentos.
- Large pot or heavy-bottomed saucepan — for making the roux and cheese sauce; a wider pot helps you whisk comfortably.
- Whisk and wooden spoon — whisk for smoothing milk into roux, spoon for folding cheese and pasta.
- Baking dish — a 9×13-inch works well; shallow dish promotes a nice bake on top.
- Oven — recipe finishes under dry heat to develop color and bubble.
Problems & Prevention
- Sauce is grainy or separated: That usually happens if the sauce gets too hot or if cold cheese is added too quickly. Keep heat low after the milk thickens and stir in cheese a handful at a time. Soften cream cheese fully before adding.
- Too runny after baking: This can happen if pasta was under-drained or if the sauce was too thin to begin with. Drain pasta well and make sure the milk-roux mixture has thickened before adding cheese.
- Top burns before the middle bubbles: Use a middle rack and check at 20 minutes. If it’s browning too quickly, tent loosely with foil to finish baking without burning.
- Too salty: Taste the sauce before baking and adjust salt. Cheeses vary—start conservatively and add more if needed.
- Clumpy shredded cheese: Keep shredded cheese chilled until you add it. If shredded cheese clumps, break it up with your fingers before measuring.
Make It Your Way
Personalize this dish depending on your mood or pantry. Stir a handful of cooked bacon bits into the sauce for smoky depth, or add a teaspoon of hot sauce if you want a little heat. Fold in steamed broccoli for a vegetable boost. For a crispy topping, sprinkle Panko mixed with a tablespoon of melted butter across the top and broil for a minute at the end — watch it closely.
If you want individual portions, divide the mac and cheese into buttered ramekins and bake for slightly less time. For a lighter version, reduce the cream cheese slightly and increase Monterey Jack’s proportion for less sharpness while keeping the total cheese volume similar.
Pro Perspective
Two habits in the kitchen make this reliably good: precise timing for the pasta and patience with the sauce. Cook the macaroni to al dente — it will continue to soften in the oven. And don’t rush the roux-to-milk stage; whisk slowly when adding milk so the sauce thickens without lumps.
Also, use freshly shredded cheese when possible. Pre-shredded cheeses contain anti-caking agents that can prevent a completely smooth melt. If convenience demands pre-shredded, try breaking it up with your fingers before stirring it into the warm sauce.
Storage Pro Tips
Refrigerator
Cool the baked mac and cheese to room temperature within two hours, then cover and store in the fridge for up to 3–4 days. Reheat in a 350°F oven until warmed through (about 15–25 minutes depending on portion size). Add a splash of milk over the top before reheating to help the sauce loosen up if it seems dry.
Freezer
If you want longer storage, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Reheat covered in the oven at 350°F, removing the cover near the end to re-crisp the top.
Common Qs About Pimento Mac And Cheese
Q: Can I make this stovetop only and skip baking?
A: Yes. If you prefer, stir the macaroni into the sauce and serve straight from the pot. You’ll miss the baked top but the flavor and creaminess will still be excellent.
Q: Can I use lower-fat cheese or milk?
A: You can, but the texture will be less rich. Whole milk and full-fat cheeses are recommended for the creamiest result. If using lower-fat dairy, expect a slightly thinner mouthfeel.
Q: How do I keep the pimentos from making the dish watery?
A: Drain the jar well and press on the pimentos in a strainer to remove excess liquid. If substituting roasted peppers, make sure they’re very well drained and patted dry.
Q: Can I double the recipe?
A: Yes. Use a larger baking dish and scale the ingredients proportionally. Baking time may increase slightly if the casserole is deeper.
That’s a Wrap
Pimento mac and cheese hits a sweet spot: simple technique, satisfying texture, and a touch of brightness from the pimentos. It’s a weeknight winner and potluck favorite that doesn’t require a long list of ingredients or complicated steps. Follow the method, mind the small details like draining and cheese temperature, and you’ll have a reliably delicious dish that people actually ask for. Make it once, and you’ll see why it becomes a go-to.
Pimento Mac And Cheese
Ingredients
Ingredients
- 1 poundelbow macaroni
- 3 tablespoonsunsalted butter
- 3 tablespoonsall-purpose flour
- 2 cupswhole milk
- 1 cupsharp cheddar cheeseshredded
- 1 cupMonterey Jack cheeseshredded
- 4 ouncescream cheesesoftened
- 1 jarpimentos 4 ouncesdrained and chopped
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
Instructions
Instructions
- Preheat oven to 350°F.
- Bring a large pot of water to a boil. Add 1 pound elbow macaroni and cook until al dente, about 8 minutes. Drain the macaroni and set it aside.
- While the pasta cooks, pour the jar of pimentos (4 ounces) into a strainer, drain well, and chop if not already chopped. Set aside.
- In a large pot over medium heat, melt 3 tablespoons unsalted butter. Stir in 3 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute.
- Gradually whisk in 2 cups whole milk until smooth. Cook, stirring frequently, until the mixture thickens and begins to bubble. Reduce heat to low.
- Add 1 cup shredded sharp cheddar, 1 cup shredded Monterey Jack, and 4 ounces softened cream cheese to the pot. Stir until all cheeses are fully melted and the sauce is smooth.
- Stir the drained, chopped pimentos into the cheese sauce along with 1/2 teaspoon salt and 1/4 teaspoon black pepper, mixing until evenly distributed.
- Add the drained macaroni to the cheese sauce and stir to coat evenly. Transfer the macaroni and cheese into a baking dish.
- Bake uncovered for 25 minutes, or until the top is bubbly and golden. Remove from oven and let rest a few minutes before serving.
Equipment
- Oven
- Large Pot
- Strainer
- Whisk
- Baking Dish
