Mac and Pimento Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 8
A new twist to a creamy, cheesy favorite, mac & cheese.
  • 1 - 16 oz box of macaroni
  • 4 Tablespoons butter
  • 4 Tablespoons AP flour. I used whole white wheat.
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 cups milk. I used Almond milk
  • 1 – can of pimento peppers 4 to 7 ounce size.
  • 2 – 8 oz packages of cheddar cheese, shredded and divided
  • 1 cup mayonnaise
  1. Prepare macaroni noodles according to package directions. When done, drain and set aside.
  2. Preheat oven to 350º. Coat a 2 quart casserole dish with spray oil.
  3. Drain and pat dry the pimentos. Give them a rough chop. Reserve two long strips for garnish, if desired.
  4. Shred cheese and reserve ¾ cup to top casserole before baking.
  5. While the pasta is cooking, melt the butter in a large saucepan over medium heat. When the butter has melted, add in the flour and whisk until smooth. Continue whisking for 2 to 3 minutes to cook the flour. Pour in the milk and add the salt, ground pepper and dry mustard. Raise heat to medium high and continue whisking until it thickens, around 8 to 10 minutes. Remove from heat and add in the shredded cheese, chopped pimentos and mayonnaise. Whisk until the cheese is mostly melted and the ingredients are fully combined. Fold in the cooked macaroni and mix well.
  6. Pour the cheesy macaroni into the prepared baking dish. Top with the remaining cheese and arrange the two pimento strips on the center of the dish.
  7. Bake at 350º for 20 to 30 minutes or until the cheese top and melted and started to brown. Let rest 5 minutes before serving.
Recipe by Easy recipes for hungry vegetarians. at