Macaroni and Pimiento Cheese

Name: Macaroni and Pimiento Cheese
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6-8 serving(s)
Ingredients: 1 (8 ounce) package elbow macaroni (2 cups dry); 3 tablespoons butter; 1/4 cup all-purpose flour; 2 cups milk; 1 teaspoon salt; 1/4 teaspoon ground red pepper; 1/8 teaspoon garlic powder; 8 ounces sharp cheddar cheese, shredded; 4 ounces diced pimentos, drained

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Recipe by Deb G

If you like pimiento cheese sandwiches toasted or grilled, you will probably like this skillet version of mac and cheese with pimiento. Based on Golden Baked Macaroni and Pimiento Cheese from the January 2008 Southern Living magazine, I omit the topping and do not bake it. See also chef Meredith. F's recipe#280873 for an appetizer version which is chilled, cut, breaded, and fried.

READY IN: 22mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

(8 ounce) package elbow macaroni (2 cups dry)
3

tablespoons butter
¹⁄₄

cup all-purpose flour
2

cups milk
1

teaspoon salt
¹⁄₄

teaspoon ground red pepper
¹⁄₈

teaspoon garlic powder
8

ounces sharp cheddar cheese, shredded
4

ounces diced pimentos, drained

DIRECTIONS

Prepare pasta according to package directions. Do not salt water.
Meanwhile, melt butter in a large skillet over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute.
Gradually whisk in 2 milk, salt, red pepper, and garlic powder; cook, whisking constantly, 3 to 5 minutes or until thickened.
Stir in cheddar cheese and pimiento until cheese is melted and smooth.
Remove from heat.
Stir in drained pasta until well coated with the cheese sauce.

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