We all have our favorite recipe for Macaroni and Cheese, I know I have several. And one of our favorite summer foods for snacking with crackers, on celery, making sandwiches and using in between and on top of just about everything imaginable (think fried green tomato sandwiches) is our beloved pimento cheese spread. And I know for that we all have our favorite family recipe we bring out when company comes calling. Again, I have several. So that got me thinking....
This recipe is based on two family favorites; a creamy mac and cheese loaded with 3 types of cheese and a pimento cheese spread using roasted peppers. Enjoy!
Baked Macaroni and Pimento Cheese
my take on a new classic comfort dish
1 -8 oz elbow macaroni
3 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream
1/2 cup of milk
1/2 teaspoon salt
dash crack black pepper
1 cup grated cheddar cheese, divided
1/2 cup grated American or jack cheese
1/4 cup grated Parmesan cheese
1/2 cup diced roasted red pepper, drained if from a jar
Preheat oven to 375. Cook macaroni according to package, drain and rinse with cold water.
Meanwhile, melt butter in a large saucepan. Stir in flour, salt and pepper until smooth. Slowly stir in the cream & milk and bring to a simmer. Reduce heat and simmer for a few minutes to thicken. Remove from heat and stir in half of the cheddar cheese, all of the American and Parmesan cheeses until smooth. Mix the sauce with the macaroni and fold in the roasted red pepper. Pour into a greased oblong casserole dish or a round deep 2-quart dish for extra creaminess.
Bake for 20 minutes.
Sprinkle remaining Cheddar on top and run under the broiler to brown the top.