Best 2 Pimiento Mac And Cheese Recipes
Pimiento mac and cheese is a delicious and comforting dish that is perfect for any occasion. It is made with a creamy cheese sauce, macaroni noodles, and pimiento peppers. The combination of flavors and textures in this dish is simply irresistible. Pimiento mac and cheese is a popular dish in the Southern United States, but it is also enjoyed by people all over the world. There are many different ways to make pimiento mac and cheese, but all of them start with a creamy cheese sauce. The cheese sauce is usually made with a combination of cheddar cheese, Parmesan cheese, and butter. Some recipes also call for milk or cream. Once the cheese sauce is made, the macaroni noodles are cooked and added to the sauce. Finally, the pimiento peppers are added. Pimiento peppers are a type of red bell pepper that is sweet and mild in flavor. They add a pop of color and flavor to the dish.
Here are our top 2 tried and tested recipes!
PIMIENTO MAC AND CHEESE
Classic mac and cheese gets a touch of Southern charm when the flavors inspired by pimiento cheese are added. Flecks of roasted bell pepper, a little mustard powder and cayenne for zip, and a good amount of sharp cheddar cheese made up the flavor base. And since this mac and cheese is baked in the oven, adding eggs, sour cream, and a little grated onion ensure there will be no dry scoops on plates come dinnertime.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h5m
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Generously brush a 2 1/2-to-3-quart baking dish with butter. Char red pepper over a gas flame on high (or, if you don't have a gas stove, on a rimmed baking sheet directly under the broiler) until blackened all over, 6 to 8 minutes.
- Transfer peppers to a bowl; cover with plastic wrap and let stand 10 minutes. Rub charred skin with a paper towel to remove. Peel, seed, and stem pepper, then cut into 1/2-inch pieces.
- Cook macaroni in a pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain well; transfer to prepared baking dish. Mix in cubed cheese and 1/2 cup roasted red pepper (reserve remainder for another use).
- In a large bowl, whisk together flour, 1 1/2 teaspoons salt, mustard, cayenne, and nutmeg. Whisk in sour cream and eggs until smooth, then onion, half and half, cream, and Worcestershire until thoroughly combined. Pour over macaroni mixture; gently shake dish to blend. Sprinkle grated cheese evenly over top.
- Bake until set around edges but still loose in center, 25 to 30 minutes (do not overbake; mixture will continue setting as it cools). Let cool on a wire rack until set but still warm, 10 to 20 minutes. Serve.
PIMIENTO MAC AND CHEESE
How do you improve on mac and cheese? Mix in a little southern charm. The mix of Parmesan, cheddar, bell pepper, and Peppadew peppers coats the pasta perfectly.
Provided by Rozanne Gold
Categories Food Processor Cheese Pasta Vegetarian Quick & Easy Low Cal Dinner Cheddar Mozzarella Winter Family Reunion Potluck Bon Appétit Sugar Conscious Pescatarian Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
- Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
- Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
- Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
- Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.
Tips:
- Use a good quality cheese: A sharp cheddar is a classic choice for pimiento mac and cheese, but you can also use a combination of cheeses, such as cheddar, mozzarella, and Parmesan. A good quality cheese will melt smoothly and have a delicious flavor.
- Cook the macaroni al dente: You don't want the macaroni to be too soft, or it will become mushy when you mix it with the cheese sauce.
- Make the cheese sauce ahead of time: This will save you time when you're ready to assemble the dish. You can make the cheese sauce up to 3 days in advance and store it in the refrigerator. When you're ready to use it, just reheat it over low heat until it's melted and smooth.
- Add the pimiento last: This will prevent the pimiento from becoming overcooked and losing its flavor.
- Garnish with fresh parsley: This will add a pop of color and freshness to the dish.
- Serve immediately: Pimiento mac and cheese is best served hot and fresh.
Conclusion:
Pimiento mac and cheese is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover macaroni, and it's also a great dish to take to potlucks and parties. With its creamy cheese sauce, tangy pimiento, and al dente macaroni, pimiento mac and cheese is sure to be a hit with everyone who tries it.
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