Pimento “NOT YOUR Mama’s” MAC & Cheese
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A Southern-style mac and cheese with four cheeses, pimentos, and a touch of cayenne. Baked until bubbly and golden brown.
Ingredients
- 454 g elbow macaroni
- 118 ml unsalted butter
- 118 ml all-purpose flour
- 946 ml whole milk
- 118 ml half-and-half
- 454 g extra-sharp cheddar cheese grated
- 113 g smoked Monterey Jack cheese grated
- 113 g Gruyère cheese grated
- 113 g cream cheese diced
- 14.8 ml Texas Pete or Crystal hot sauce
- 14.8 ml Worcestershire sauce
- 14.8 ml kosher salt
- 4.93 ml freshly ground black pepper
- 2.46 ml freshly grated nutmeg
- 1.23 ml cayenne
- 1 diced pimentos drained
Nutrition (per serving, estimated)
Estimated based off 10 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 283 mg
- Iron: 0.74 mg
- Magnesium: 22.5 mg
- Phosphorus: 210 mg
- Potassium: 254 mg
- Zinc: 1.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g elbow macaroni
- 118 ml unsalted butter
- 118 ml all-purpose flour
- 946 ml whole milk
- 118 ml half-and-half
- 14.8 ml Texas Pete or Crystal hot sauce
- 14.8 ml Worcestershire sauce
- 14.8 ml kosher salt
- 4.93 ml freshly ground black pepper
- 2.46 ml freshly grated nutmeg
- 1.23 ml cayenne
Prepare
- Grate 454 g extra-sharp cheddar cheese
- Grate 113 g smoked Monterey Jack cheese
- Grate 113 g Gruyère cheese
- Dice 113 g cream cheese
- Drain 1 diced pimentos
Let's Cook
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Step 1.
Preheat the oven to 375°F.
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Step 2.
Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the elbow macaroni until al dente, about 6 minutes, stirring occasionally. Drain and set aside.
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Step 3.
In a large Dutch oven, melt the butter over medium heat. When it bubbles, add the flour and whisk continuously until fragrant and lightly golden, 3 to 4 minutes.
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Step 4.
Slowly pour in the milk and half-and-half in a steady stream, whisking constantly. Bring the mixture to a simmer and cook, whisking frequently, until thickened, about 10 minutes.
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Step 5.
Reduce heat to low. Add the grated cheddar (reserving 2 cups for topping), smoked Monterey Jack, Gruyère, and diced cream cheese. Whisk until completely melted and smooth, then turn off the heat.
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Step 6.
Whisk in the hot sauce, Worcestershire sauce, salt, pepper, nutmeg, and cayenne. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the drained pimentos.
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Step 7.
Add the cooked macaroni to the cheese sauce and mix thoroughly. Transfer the mixture to a 9x13-inch baking dish or leave in the Dutch oven if oven-safe. Top with the reserved 2 cups of grated cheddar.
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Step 8.
Bake on the middle rack until the sauce is bubbling, 25 to 35 minutes. Then turn the oven to broil and brown the top for 4 to 5 minutes, watching carefully to avoid burning. Serve immediately.