Pimento Macaroni and Cheese

If you love pimento cheese in any form, you’ll go crazy for it with macaroni. My pimento macaroni and cheese blends two Southern classics into one mouthwatering dish.

Pimento Macaroni and Cheese

I love making this Southern pimento macaroni and cheese, it never disappoints. The combination of creamy, tangy pimento cheese sauce with hearty pasta noodles is a match made in comfort food heaven. If you have an affinity for pimento cheese and Southern classics, you need to add this to your meal rotation.

This recipe is incredibly versatile and perfect for any occasion. Whether I’m making it for a weeknight dinner or a gathering, it’s always a hit.

Why I Love This Recipe

• The ultimate comfort food: creamy, tangy, and totally satisfying.
• Versatile enough to add bacon, veggies, or extra spices for variety.
• Perfect for meal prep or feeding a crowd, and it’s make-ahead friendly.

Ingredients

• Cavatappi pasta – My favorite shape for holding sauce, but elbow or penne works too.
• Butter – The base of every good cheese sauce.
• Onion and garlic – Background flavor that makes the cheese taste it’s best.
• Salt and pepper – The basics, but they matter.
• All-purpose flour – Turns milk and cream into velvet.
• Whole milk, heavy cream, and cream cheese – Go full-fat. This is comfort food, not salad.
• Smoked paprika – A little smoke, a little color.
• Extra-sharp cheddar cheese – The one with bite. Don’t switch it for mild.
• Pimento peppers – Same thing as pimientos. Sweet, soft, and just the right pop.
• Ritz crackers – Buttery crunch on top. Panko or pretzels work too.

How to Make Pimento Macaroni and Cheese

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep and pasta)
  Preheat the oven to 375°F and grease a 9×13-inch baking dish. Boil the cavatappi in salted water until it’s just al dente, then drain and set aside. Cavatappi holds sauce like a champ, which is what makes it worth the extra shelf space in my pantry.
• Step Two (onions and garlic)
  Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft and translucent, about five minutes. Stir in the garlic and let it cook another minute or two until it smells buttery and rich. This is where the flavor starts to build.
• Step Three (roux and sauce)
  Whisk in the flour, smoked paprika, salt, and pepper. Keep stirring for a minute to cook out that raw flour taste. Slowly pour in the milk and cream while whisking to keep it smooth. Let it simmer until the sauce thickens slightly—it should coat the back of a spoon without feeling heavy.
• Step Four (cheese and pasta)
  Lower the heat and stir in the cheddar and cream cheese until melted and glossy. Add the cooked pasta and drained pimientos, stirring until every curl of cavatappi is covered. This part feels indulgent because it is.
• Step Five (bake)
  Spoon everything into your prepared dish. Mix the crushed Ritz crackers with melted butter and scatter the topping evenly across the surface. Bake for 20 to 25 minutes until golden, bubbling, and just crisp on top.
• Step Six (rest and serve)
  Let it sit for ten minutes before digging in. The sauce thickens slightly as it cools, which makes the first bite even creamier.

Recipe Tips

• Grate your own cheese instead of using pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly.
• Prepare the mac and cheese ahead of time and bake it when ready to serve. Store it in the refrigerator until ready to bake. Wait until you’re ready to bake to add the crackers on top.
• Use roasted red peppers (chop them up) as a substitute for pimento peppers.
• Feel free to add cooked bacon or ham for a meaty version of this mac and cheese.
• Substitute heavy cream with half-and-half or additional whole milk if you don’t have any on hand.
• For a spicier dish, add minced jalapeño peppers or a pinch of cayenne pepper to the cheese sauce.
• For an extra crispy topping, broil the mac and cheese for the last 2-3 minutes of baking, but keep a close eye on it to prevent burning.
• Serve with a side salad or some crusty bread to make it a complete meal.
• For my favorite extra flavor, drizzle each serving with my Western Carolina BBQ sauce or my  Carolina-style brown sugar vinegar BBQ sauce.
• Pair this with a couple other classic Southern side dishes like my carrot souffle and pineapple casserole for a true Sunday supper experience.

Storage and Freezing Instructions

• Store your Southern pimento mac and cheese in an airtight container in the refrigerator for up to 3 days.
• To reheat, preheat your oven to 350°F and bake for 10-15 minutes, or until heated through. For individual portions, microwave on high for 1-2 minutes, stirring halfway through.
• To freeze, place the cooled mac and cheese in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Macaroni and Cheese Recipes

• Buffalo Chicken Macaroni and Cheese
• Pumpkin Macaroni and Cheese
• Gnocchi Macaroni and Cheese 
• Ranch Macaroni and Cheese
• Macaroni and Kim-Cheese

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 3 votes

Pimento Macaroni and Cheese

If you love pimento cheese in any form, you'll go crazy for it with macaroni. My pimento macaroni and cheese blends two Southern classics into one mouthwatering dish. The creamy cheese sauce, pimento peppers and crushed Ritz cracker topping make this a favorite side dish.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Main Course, Side Dish

Cuisine: American

Keyword: Pimento Macaroni and Cheese

Servings: 8

Calories: 510kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• baking dish 9x13
• Pasta Pot
• Saucepan
• whisk

Ingredients

• cooking spray
• 1 lbs. (16 oz.) cavatappi pasta
• 4 tbsps. butter, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsps. all-purpose flour
• 1 tsp. smoked paprika
• 1/2 tsp. table salt
• 1/4 tsp. black pepper
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 cups extra sharp cheddar cheese (shred it yourself)
• 4 oz. cream cheese, softened and cubed
• 1 (4 oz.) jar diced pimento peppers, drained
• 1 cup crushed Ritz crackers

Instructions

• Preheat the oven to 375°F and grease a 9x13-inch baking dish.
• Cook the cavatappi pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside.
• In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Add the minced garlic to the saucepan and cook for an additional 1-2 minutes until fragrant.
• Whisk in the flour, smoked paprika, salt, and black pepper. Cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
• Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a simmer, stirring frequently, until thickened, about 5 minutes.
• Reduce the heat to low and stir in the shredded cheddar cheese and cubed cream cheese until melted and smooth.
• Remove the saucepan from the heat and fold in the cooked cavatappi pasta and drained pimento peppers until well combined.
• Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
• In a small bowl, combine the crushed Ritz crackers and 2 tablespoons of melted butter. Sprinkle the cracker mixture evenly over the top of the mac and cheese.
• Bake the mac and cheese for 20-25 minutes, or until the top is golden brown and the edges are bubbly.
• Remove from the oven and let cool for 5-10 minutes before serving.

Notes

For optimal outcomes when preparing this pimento macaroni and cheese, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Pimento Macaroni and Cheese

Amount Per Serving (218 g)

Calories 510 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 16g100%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 85mg28%

Sodium 600mg26%

Potassium 200mg6%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 4g4%

Protein 14g28%

Vitamin A 700IU14%

Vitamin C 2mg2%

Calcium 230mg23%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.