Pimento Mac And Cheese Bites Recipes

FRIED PIMENTO MAC AND CHEESE

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.

PIMIENTO CHEESE AND TOMATO BITES

Steps:

• Stir together cream cheese, mayonnaise, onion, Worcestershire, lemon juice, dried mustard, hot sauce, sugar, kosher salt, and pepper in a bowl. Fold in diced pimiento and cheeses. Spread 1 tablespoon cheese mixture onto each cracker. Top with cherry tomato halves.

PIMENTO AND HABENERO MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Prepare the pasta according to the directions on the box given for al dente pasta. Drain the pasta and put back in the same pot over low heat. Add the half-and-half, half the Cheddar, the pimento cheese and habaneros. Stir until melted and creamy. Stir in the mustard, salt and pepper. Pour into a 9 by 13-inch casserole dish, top with the remaining Cheddar and sprinkle with cayenne pepper. Bake until golden brown and bubby, about 20 minutes.

PIMENTO CHEESE BITES WITH CREAM OF TOMATO DIP

Steps:

• To make the dip, heat the olive oil over medium-low heat in a 4-quart soup pot. Add the onions and shallots, and sauté until softened and clear, about 8 minutes. Add the salt, tomatoes, tomato juice, tomato paste, broth, bay leaf, basil, and thyme. Bring to a boil, lower to a simmer, and cook for 30 minutes.
• Mix the rice flour with the soymilk and the soy creamer. Whisk into the tomato mixture and simmer 5 minutes more. Remove the bay leaf.
• Puree the dip in 2 batches in a blender until smooth and creamy. At this point, taste the soup. If you think it needs to be sweeter, add the sugar, then season to taste with freshly ground pepper.
• To make the Pimento Cheese Bites, mix the cheese, mayonnaise, green onion, pimento, olives, salt, pepper, and red pepper sauce in a small bowl. Divide equally among 3 slices of the bread and top with the remaining bread slices. Heat a 10- or 12-inch non-stick sauté pan over medium heat. Spray with the cooking spray. If you're not watching your fat grams, add a tablespoon of the nonhydrogenated soy spread to the pan. Cook the sandwiches on each side until browned and cheese has melted. Add more spray or soy spread as you go along. Cut into quarters and serve with the dip.

EASY PIMENTO MACARONI AND CHEESE

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.

PIMENTO MAC AND CHEESE

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.

BAKED MACARONI AND PIMENTO CHEESE

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!