Pimento Mac and Cheese
This Pimento Mac and Cheese is a creamy, cheesy delight with a pop of color and flavor from pimentos. Perfect for cozy dinners or potlucks!
Servings: 6 servings
Ingredients
- 1 lb macaroni standard elbow macaroni
- 15 oz alfredo sauce creamy and rich
- pepper to taste
- seasoning salt to taste
- 4 oz pimentos drained
- 12 oz sharp cheddar cheese grated
- 12 oz gouda cheese grated
- 0.5-1 cup evaporated milk helps achieve creaminess
- dried chives for garnish, optional
Instructions
- Start by boiling a large pot of salted water. Add the macaroni and cook according to package instructions until al dente. Drain the pasta in a colander and set it aside.
- In a large mixing bowl, combine the alfredo sauce, evaporated milk, grated sharp cheddar cheese, and gouda cheese. Stir until well blended. Add more evaporated milk if you prefer a creamier consistency.
- Add the drained pimentos, pepper, and seasoning salt to the cheese mixture. Mix thoroughly to combine all ingredients well.
- Add the cooked macaroni to the cheese mixture. Using a spatula or wooden spoon, gently fold the pasta into the sauce until every piece is coated.
- If you prefer a baked version, transfer the mixture into a baking dish. Sprinkle extra cheese on top if desired. Bake at 350°F (175°C) for about 20 minutes or until bubbly and golden on top.
- Let the Pimento Mac and Cheese cool for a few minutes. Garnish with dried chives if desired, and serve warm.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Spatula or Wooden Spoon
- Baking Dish
- Grater
Notes
- Use whole grain macaroni for added fiber and nutrition.
- Try reduced-fat versions of cheese and alfredo sauce to make a lighter dish.
- Drain pimentos thoroughly to avoid watery mac and cheese.
- Prepare up to baking step ahead and refrigerate for up to 24 hours.
- Freeze leftovers in an airtight container for up to 2 months; thaw before reheating.