Grilled Pimento Mac N Cheese Recipes

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GRILLED PIMENTO CHEESE SANDWICH



Grilled Pimento Cheese Sandwich image

Provided by Claire Robinson

Time 3h27m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cup shredded best-quality sharp Cheddar
1/2 cup real mayonnaise, plus more for grilling
1 (4-ounce) jar chopped pimentos, drained
Pinch of cayenne pepper
Kosher salt and freshly cracked black pepper
12 slices brioche bread, lightly toasted

Steps:

  • Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours.
  • Spread some additional mayo on 1 side of each slice of toasted bread. Arrange 6 slices, mayo-side down, on a clean work surface. Place 2 heaping tablespoons pimento cheese evenly on the 6 slices of bread and top with the remaining 6 slices of bread, mayo-side facing up.
  • In a large nonstick skillet over moderate heat, cook 3 sandwiches until the bread is golden brown and the cheese is starting to melt, about 3 minutes. Turn the sandwiches over and cook until golden brown, about 3 minutes more. Wipe the pan clean and repeat with the remaining 3 sandwiches.
  • What To Toss In: If you like your pimento really spicy, you can always add some chipotle in adobe sauce to give it a smoky flavor. This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it.

GRILLED PIMENTO MAC N CHEESE



Grilled Pimento Mac n Cheese image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 clove garlic, smashed and chopped
1 teaspoon paprika
1 teaspoon hot sauce, such as Frank's Red Hot
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 cup mayonnaise
4 ounces shredded Cheddar
4 ounces shredded smoked Cheddar
1 cup macaroni pasta, cooked and cooled
1 roasted bell pepper, cut into small diced
Butter, for spreading
8 pieces country white bread
8 thick slices tomato
4 piece bacon, diced and cooke
4 slices mild Cheddar

Steps:

  • In a food processor, blend together the garlic, paprika, hot sauce, cayenne, 1 teaspoon salt and some black pepper. Then add the mayonnaise, Cheddar and smoked Cheddar, and pulse until combined. Put the mixture in a bowl and fold in the cooked pasta and the roasted red bell pepper. Season with additional salt and pepper.
  • To assemble the sandwich, heat a nonstick griddle to about 300 degrees F or medium-high. Butter the bread generously and spread about 1/4 cup of the mac n cheese mix on the non-buttered side of the bread. Then add the sliced tomato, bacon and mild Cheddar, and top with another slice of bread. Grill on both sides until golden brown. Repeat with the remaining ingredients to make 3 more sandwiches.

GRILLED PIMENTO CHEESE SANDWICHES



Grilled Pimento Cheese Sandwiches image

Provided by Damaris Phillips

Time 30m

Yield 4 sandwiches

Number Of Ingredients 8

8 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
8 ounces sharp Cheddar, shredded
8 ounces aged Gouda, shredded
1 roasted red pepper, diced (about 1/2 cup)
Kosher salt and freshly ground black pepper
8 slices cracked wheat bread
3 tablespoons mayonnaise or softened unsalted butter

Steps:

  • For the pimento cheese: Combine the cream cheese and mayonnaise in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, about 1 minute. Add the Cheddar and Gouda and mix to combine on low, about 1 minute. Stir in the roasted red peppers by hand. Taste and season with salt and pepper, but go heavy on the pepper; start with 1/2 teaspoon and go from there.
  • For the sandwiches: On low heat, warm a cast-iron skillet. Put a heaping 1/2 cup of the pimento cheese between 2 slices of bread. Don't spread the mixture all the way to the crust because it will soften and spread as it heats in the skillet. Repeat with the remaining bread and cheese.
  • Smear one side of each sandwich with mayonnaise, and place the sandwiches in the skillet mayonnaise-side down. Smear the top pieces of bread with mayonnaise. Cook until golden brown and the cheese has just started to melt, about 5 minutes. Flip and cook the other side until golden, another 3 minutes. Slice into halves or quarters and serve immediately.
  • Reserve any remaining pimento cheese in the refrigerator for up to 3 days.

GRILLED MAC AND CHEESE



Grilled Mac and Cheese image

Mac and cheese on the grill is going to be one of the tastiest side dishes you've ever had. Its over-the-top, cheesy, creamy flavor is loved by adults and children as well.

Provided by ~Mark~

Categories     Side Dish

Time 1h25m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package elbow macaroni
1 pound bacon, chopped into 1/2-inch pieces
3 large onions, minced
4 cloves garlic, minced
1 quart whole milk
½ (8 ounce) package cream cheese
4 cups shredded sharp Cheddar cheese, divided
½ (6 ounce) package fish-shaped cheese crackers (such as Goldfish®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • Set up an outdoor grill for indirect cooking over medium heat. For charcoal, use coals on one side of the grill. For gas, shut off one side of the grill.
  • Place an 8-quart cast iron Dutch oven over the hot side of the grill. Add bacon; cook and stir until it renders its fat, but doesn't crisp up, 5 to 7 minutes. Add onions and garlic; move the Dutch oven so only about half of the pot is over the heat. Cook and stir until onions start to become translucent, about 5 minutes. Pour in milk and cook until hot, but not simmering. Melt in cream cheese.
  • Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Move the Dutch oven to the cooler side of the grill. Stir in cooked macaroni. Crumble the cheese crackers over the top. Sprinkle with remaining 1 cup Cheddar cheese.
  • Close the lid of the grill and let cook until bubbly and reduced, about 40 minutes, rotating the Dutch oven every 5 minutes or so to keep from burning. Remove from heat and serve.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 61.3 g, Cholesterol 120.5 mg, Fat 42.1 g, Fiber 3.1 g, Protein 38.1 g, SaturatedFat 22.8 g, Sodium 1035.1 mg, Sugar 10.1 g

PIMENTO MAC AND CHEESE



Pimento Mac and Cheese image

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

10 tablespoons unsalted butter, plus more for dish
Kosher salt and freshly ground black pepper
1 pound macaroni elbows
1/2 cup panko bread crumbs
1 small yellow onion, diced
2 garlic cloves, minced
1 jalapeño, minced (seeded if desired for mild heat)
1/2 cup all-purpose flour
1 teaspoon paprika
4 cups whole milk
12 ounces sharp yellow Cheddar cheese, grated (3 cups)
4 ounces cream cheese, softened
2 (2-ounce) jars sliced pimentos, drained (1/2 cup)

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.

GRILLED PIMIENTO CHEESE SANDWICHES



Grilled Pimiento Cheese Sandwiches image

Rich and creamy pimiento cheese is a southern favorite. It makes this grilled pimiento cheese sandwich shine, especially when sweet-hot pepper jelly is added. -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 5

4 slices sourdough bread
1/4 cup butter, softened
1/2 cup pimiento cheese spread
2 tablespoons pepper jelly
6 cooked thick-sliced bacon strips

Steps:

  • Spread both sides of bread slices with butter. In a large skillet, toast bread on 1 side, over medium heat until golden brown, 3-4 minutes. Remove from heat; place toasted-side up. Spread cheese over toasted bread slices. Top 2 slices with jelly, then with bacon. Top with remaining bread slices, cheese facing inward. Cook until bread is golden brown and cheese is melted, 3-4 minutes on each side. If desired, serve with additional jelly.

Nutrition Facts : Calories 869 calories, Fat 52g fat (28g saturated fat), Cholesterol 105mg cholesterol, Sodium 1856mg sodium, Carbohydrate 70g carbohydrate (19g sugars, Fiber 2g fiber), Protein 27g protein.

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