PIMENTO MACARONI AND CHEESE
Pimento Macaroni and Cheese is an easy skillet mac with the flavors of pimento cheese. If you're a pimento cheese lover, it'll be your new favorite dinner!
Provided by Sue Moran
Categories 30 minute dinner
Number Of Ingredients 11
Steps:
- Preheat oven to 325F and lightly butter a 10 inch cast iron skillet.
- Cook the pasta in plenty of salted boiling water until al dente. Drain and set aside.
- Melt the butter in a medium heavy bottomed saucepan and whisk in the flour, paprika, and salt. Cook for a couple of minutes over medium heat, whisking constantly.
- While whisking, add the milk and cream slowly to avoid lumps. Whisk or stir with a silicone spoonula until all the milk and cream are incorporated. Keep cooking, stirring constantly, until the mixture ALMOST comes to a boil, and thickens. Do not let it boil.
- Remove the pan from the heat (this is important) and let it cool for a minute or two.
- Add the shredded cheese to the pot, stirring until the cheese has completely melted. This may take a few minutes. If necessary you can put the pot back on the stove to gently heat until the cheese melts.
- Stir in the pimentos and cooked pasta and turn into your buttered skillet.
- Mix the cracker crumbs with the melted butter until the crumbs are evenly saturated.
- Top with the crumb mixture, and bake for about 25 minutes, or until bubbling and golden.
PIMIENTO MAC AND CHEESE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
- Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms and 2 teaspoons thyme. Cook, tossing occasionally, until tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Stir in the flour to coat the vegetables; cook 1 minute. Add the chicken broth and milk and bring to a boil, stirring, until the mixture is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimiento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta until combined; season with salt and pepper.
- Dollop the remaining 1/2 cup pimiento cheese on the pasta mixture and broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with the cracker crumbs and remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool 10 minutes.
Nutrition Facts : Calories 760, Fat 36 grams, SaturatedFat 9 grams, Cholesterol 77 milligrams, Sodium 1143 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 40 grams, Sugar 11 grams
FRIED PIMENTO MAC AND CHEESE
These little squares of fried mac and cheese heaven are crunchy, creamy, spicy and gooey--all at the same time.
Provided by Food Network Kitchen
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on at least 2 sides.
- Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Continue to boil, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
- Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, pimentos, sour cream, hot sauce, cayenne, 1 teaspoon salt and a few grinds of black pepper and stir until smooth, thick and creamy. Spread into the prepared baking dish and freeze until firm, about 30 minutes.
- Use the parchment overhang to lift the macaroni in a block from the dish. Cut into 2-inch squares, transfer to a baking sheet and freeze until completely firm, about 30 minutes.
- Meanwhile, fill a large, heavy-bottomed pot with 2 inches of oil and heat until a deep-frying thermometer registers 375 degrees F. Fry the mac and cheese squares in batches until golden brown on the outside and warm and gooey on the inside, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate. Serve warm with more hot sauce drizzled over top.
SOUTHERN MACARONI AND PIMIENTO CHEESE
Pimiento cheese livens up this tasty macaroni and cheese recipe. The blend of cheddar cheese, mayo, cream cheese, and pimientos is very Southern.
Provided by Diana Rattray
Categories Main Course Pasta Side Dish
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oven to 350 F (180 C/Gas 4). Butter a 2 1/2- to 3-quart baking dish.
- Bring a large pot of about 4 quarts of water to a boil over high heat. Add about 1 tablespoon of salt to the water. Add the macaroni, reduce the heat to medium, and continue boiling until al dente** following package directions. Drain the macaroni well.
- In a bowl combine the mayonnaise, cream cheese, shredded cheese, drained pimientos, and grated onion. Mix the ingredients together until thoroughly blended. Taste and add salt and freshly ground black pepper, as needed. Add the hot drained macaroni and mix until well blended.
- Spoon the macaroni and pimiento cheese mixture into the prepared baking dish.
- Sprinkle the French fried onions over the casserole.
- Bake for about 20 to 25 minutes, or until the macaroni and cheese mixture is hot and bubbling around the edges and the topping is lightly browned and crispy.
- Serve with a simple tossed green salad or fresh sliced tomatoes, or serve it along with a holiday meal or Sunday dinner. *Diced pimientos come in small jars, and they're located in the vegetable section of most supermarkets. If you can't find pimientos or need to substitute, use roasted red bell peppers. To roast red bell pepper or fresh red pimiento peppers, place them on a foil-lined rimmed baking sheet. Bake them in a preheated 500 F oven for about 30 minutes, turning frequently until all sides are charred. Remove the pan to a rack and cover with foil. Let stand for about 30 minutes. Quarter the peppers, remove stems, peels, and seeds. Chop the peeled peppers or slice into strips. Refrigerate roasted red peppers in oil for up to 2 weeks. **Al Dente: From the Italian, it means literally, "to the tooth." In the case of pasta, it means cooking it until it is still somewhat firm, or firm to the bite. You Might Also Like Macaroni and Cheese Croquettes Simple Macaroni and Cheese Jalapeno Macaroni and Cheese Sloppy Joe Macaroni and Cheese
Nutrition Facts : Calories 584 kcal, Carbohydrate 26 g, Cholesterol 101 mg, Fiber 2 g, Protein 26 g, SaturatedFat 21 g, Sodium 1598 mg, Sugar 2 g, Fat 42 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
QUICK AND EASY PIMENTO CHEESE
I just threw this together one day for a party where I knew there wouldn't be any sandwiches for us non meat eaters. Definitely not for the Vegan. This is a quick and yummy alternative to store bought pimento cheese spread.
Provided by PLUVOID
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium bowl combine Cheddar cheese, Colby cheese, pimentos, creamy salad dressing, salt and pepper. Add more or less creamy salad dressing to achieve desired texture. Mix well.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 6.2 g, Cholesterol 65.8 mg, Fat 26 g, Fiber 0.5 g, Protein 14.1 g, SaturatedFat 12.6 g, Sodium 583.3 mg, Sugar 4.8 g
EASY PIMENTO MACARONI AND CHEESE
Pimento puts a twist on a classic macaroni and cheese dish. A sprinkle of cheddar right before serving makes for a melty plate of pasta.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Cook macaroni as directed on package, omitting salt.
- Drain macaroni; return to pan.
- Add remaining ingredients; cook and stir on low heat until pimento spread is completely melted and mixture is well blended.
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 220 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 4 g, Protein 11 g
PIMENTO MAC AND CHEESE
This recipe combines two classic Southern dishes to create something special: Pimento cheese, a spread for sandwiches, crackers and vegetables, meets mac and cheese for a peppery and spicier version of the traditional baked casserole. The core ingredients of pimento cheese - sharp yellow Cheddar, pimento peppers and cream cheese - cook into a sauce that's creamier and tangier than the usual purely cheese base.
Provided by Vallery Lomas
Categories dinner, casseroles, main course, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
- Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
- Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
- While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
- Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.
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.
BAKED MACARONI AND PIMENTO CHEESE
From the KC Star (local newspaper) n adapted from Southern Living...it looks so DARN and HEALTHY that I wish I could eat some right now! :P
Provided by Vanessa
Categories One Dish Meal
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook macaroni according to the package; drain.
- Heat oven to 350 degrees.
- In a large skillet over medium heat, melt the butter.
- Whisk in flour gradually until smooth. Cook, whisking constantly, for 1 minute.
- Gradually, whisk in the milk, salt, cayenne pepper and garlic powder. Cook,.
- while whisking frequently for 3-5 minutes or until thickened.
- Add cheddar cheese and pimentos; cook until cheese is melted and sauce is smooth.
- Remove from heat and stir in pasta.
- In a baking dish with cooking spray (9-by-13 in.), spoon pasta mixture.
- In a bowl, add parmesan cheese and bread crumbs. Sprinkle over pasta mixture.
- Bake 15 to 20 minutes or until golden and bubbly!
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.
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