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Say goodbye to classic macaroni & cheese and give this tasty Pimento Mac and Cheese recipe a try. It’s flavorful, unique, and an easy way to add a fun spin on a dish that most people already love.
I make this all the time for potlucks and BBQs, and people are always asking me for the recipe. It’s popular for a reason, and now you’re going to have it to share with all your family and friends.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
There are very few things better than a heaping serving of creamy mac and cheese, and it’s why I love this spin off version so much. It’s still the same classic dish we all know, just with an extra punch of flavor!
But best of all, it comes together on the stovetop without complicated steps followed by hands-off baking time. And with a total cook time of about 45 minutes, you can get it on the table quickly for busy weeknights, holiday dinners and potlucks.
This simple side dish is a fan favorite every time I make it. So go ahead and make a batch and you’ll find out why this easy recipe is on repeat in my house! And if you’re a macaroni and cheese lover, be sure to try my Copycat Panera Broccoli Cheddar Mac and Cheese recipe.
What are pimentos?
Most people are familiar with pimentos found in the middle of green olives and aren’t aware that they’re actually tiny, sweet, red peppers with a mild flavor. The more you know, right?
Pimento Mac and Cheese Ingredients Needed
- Dry elbow macaroni – Cook according to the directions on the box.
- Butter – I use salted for extra flavor.
- All-purpose flour – Thickens the butter into a smooth roux.
- Milk – Use whole or 2% for the sauce.
- Heavy cream – Makes the sauce rich and creamy.
- Cheese – I used sharp cheddar and Monterey Jack cheeses.
- Diced pimentos – You can buy pimento peppers already diced and jarred – look for them in the pickle aisle of your grocery store.
- Seasonings – Garlic powder, onion powder, salt, black pepper for flavor.
- Sour cream – Gives a little tang that helps balance the richness of the dish.
- Mayonnaise – Adds richness and creates a creamy cheese sauce.
Get the complete ingredients & directions in the recipe card below.
How to Make Mac and Cheese with Pimentos
Cook the macaroni until it’s al dente, then drain the noodles and set aside.
While the noodles are cooking start making the roux by melting the butter in the pan and then whisking in the flour until there are no lumps.
Stir in the milk and cream, and cook until thickened. Turn down the heat, then add the shredded cheeses, and stir continuously until it’s smooth.
Add the seasonings, sour cream, and mayonnaise, then stir to combine.
Stir in the diced pimento.
Add the cooked macaroni and stir until thoroughly mixed.
Pour into a baking dish and bake until heated through, then sprinkle with additional cheese and cook until melted.
Tips for Making Pimento Macaroni and Cheese
- Be sure to check the cooking time on the noodles box – you want to cook them just under al dente because they’ll continue cooking in the oven.
- I prefer to use freshly shredded cheese in this recipe because it gives a smoother melt, but you can use pre-shredded if you’re short on time.
- There is no need to dice up the pimentos before adding, but you should drain off the liquid.
Recipe Substitutions & Variations
- Noodles: Even though I use elbow noodles, you can swap out for other types like shells, rotini or mini penne if you want.
- Cheese: Try white cheddar, gouda or pepper jack if you want to mix things up.
- Meat: Add cooked and chopped bacon, ham or chicken for a heartier main dish meal.
Can I make Macaroni and Cheese with Pimentos ahead of time?
You can, but I do think it’s the creamiest when served freshly made. If you do make it a day ahead, refrigerate it in an airtight container (these casserole dishes with lids work great), then add a splash of milk and reheat over low heat.
What to Serve with Creamy Mac and Cheese
Macaroni and cheese is rich, so I like to pair it as a side dish with lighter dinners like Air Fryer Huli Huli Chicken, Slow Cooker Italian Beef Sandwiches, and Southern Baked Chicken Thighs. It also goes well with holiday ham and roast chicken, or serve it as a meatless main course.
How to Store Leftover Macaroni and Cheese
Let any leftovers cool to room temperature and then store them in an airtight container with a lid for up to 3-4 days. Before reheating, add a splash or two of milk to loosen it up.
Heat in the microwave in short 1 minute bursts until heated all the way through. Or warm up over low heat on the stovetop.
Can I freeze mac and cheese?
Due to having dairy, I don’t recommend freezing this dish. The cheese sauce can separate or turn grainy when it thaws.
Can I add other toppings?
The shredded cheese on top is my go-to, but you can garnish with chopped green onions, diced pimentos, or even some hot sauce.
This pimento mac and cheese recipe is an easy way to bring more flavor to a familiar comfort food without spending hours in the kitchen. And it works just as well for weeknight dinners as it does for holidays or potlucks. Try it once, then make it your own with your family’s favorite toppings or mix-ins.
More Easy Pasta Recipes
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Homemade Pimento Mac and Cheese
Ingredients
- 12 ounces dry elbow macaroni
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 2 cups milk , whole or 2%
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup shredded Monterey Jack cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, more to taste
- 1¼ teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup jarred diced pimentos, drained
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside.
- Cook the macaroni according to the package directions, cooking until just al dente. Drain the noodles and set aside.12 ounces dry elbow macaroni
- While the noodles cook, make the cheese sauce: Melt the butter in a large saucepan over Medium heat. Stir in the flour and cook for about 1 minute, until the mixture is smooth and lightly golden.2 Tablespoons salted butter, 2 Tablespoons all-purpose flour
- Slowly whisk in the milk and heavy cream, stirring constantly to prevent lumps. Cook for 3-5 minutes or until the mixture thickens.2 cups milk , 1/2 cup heavy cream
- Reduce the heat to Low then stir in 1¾ cups cheddar and ⅓ cup Monterey Jack cheese. Continue stirring until it’s melted and smooth.2 cups shredded sharp cheddar cheese, 1/2 cup shredded Monterey Jack cheese
- Add the garlic powder, onion powder, salt, and pepper, then stir in the sour cream and mayonnaise until fully combined.1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1¼ teaspoon black pepper, 1/2 cup sour cream, 1/2 cup mayonnaise
- Fold in the drained pimentos and cooked macaroni, gently stirring until the noodles are coated with the cheese sauce.1/2 cup jarred diced pimentos
- Pour the mixture into the prepared baking dish and bake for 20–25 minutes, until hot and bubbly.
- Sprinkle the remaining cheese over the top and continue baking until cheese is melted.
- Allow to rest for a few minutes before serving.
Notes
- Freshly shredded cheese will melt better than store-bought cheese (but you can use it if you’re in a time crunch).
- You can use other pastas like rotini, mini penne or shells.
- Gouda, pepper jack and white cheddar cheeses work well with this recipe, if you’re looking to change things up.
- Add cooked ham, chicken or bacon before baking to make this a main dish.
- Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Add a little bit of milk to restore creaminess, if needed.
- This recipe serves 10-12 as a side dish or 8 if serving as a main course.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
