Fewer dishes are more comforting than a warm, cheesy bowl of mac n’ cheese. I mean, could carbs get any better? Actually…yes. Enter pimento cheese. This addition heightens the mac n’ cheese experience to a new level!
While mac n’ cheese can be simply made with noodles and a cheese sauce or in a traditional casserole form, this recipe combines elements of both. American cheese is combined with milk to make a cheesy sauce, while the noodles are tossed in a self made pimento cheese. Then it’s all combined together and cooked to creamy perfection!
You will need:
- 2 boxes (or 32 oz) pasta
- 3/4 c pimentos
- 3 c shredded blend cheese (monterrey and cheddar blend or a similar variation)
- 1 (16 oz) American cheese block (like Velveeta)- cubed
- 1/4 c butter
- 1 c milk
- 1 c water
- Salt-1 tsp
- Pepper-1/4 tsp
- Ground Mustard- 1/4 tsp
- Cayennne- 1 tsp
- Paprika- 1 tsp
First,grease an oven-safe baking dish and preheat your oven to 375.
Next boil your pasta as directed on the box. Drain and set aside. Then, make the sauce!
In a saucepan, warm milk, spices, and water on medium heat until it comes to a simmer-don’t let it come to a boil! Turn down heat if needed, but keep the sauce on a low simmer. Slowly add American cheese a few cubes at a time until all cheese is fully incorporated.
Next, combine sauce with noodles. Add in ¾ cup pimentos and 3 cups shredded cheese until mixed well.
Pour into a greased casserole dish and bake at 375 for about 20-25 minutes or until heated all the way through and golden brown!