Homemade Pimento Mac and Cheese
Creamy and cheesy, homemade Mac and cheese with pimentos is an easy side dish recipe that's perfect for everything from weeknight dinners to potlucks and holiday dinners.
Servings: 10 servings
Calories: 425kcal
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 9x13 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.
Nutrition
Serving: 1g | Calories: 425kcal | Carbohydrates: 32g | Protein: 14g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 426mg | Potassium: 229mg | Fiber: 1g | Sugar: 4g | Vitamin A: 864IU | Vitamin C: 10mg | Calcium: 294mg | Iron: 1mg