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.

Course Main Course, Side Dish

Cuisine American

Keyword Pimento Macaroni and Cheese

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 510kcal

Author Cathy Pollak

Equipment

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