Pimento Mac 'n Cheese Recipe
with Wisconsin Cheddar and Breadcrumbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2
- 3
Add Milk
Gradually whisk in the whole milk, ensuring there are no lumps. Continue stirring until the mixture thickens and starts to bubble, about 5-7 minutes.
- 4
Incorporate Cheese and Pimentos
Reduce the heat to low, then add the shredded Wisconsin Cheddar cheese and diced pimentos. Stir until the cheese is completely melted and the sauce is smooth. Season with salt, black pepper, and paprika.
- 5
Combine Pasta and Sauce
Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated.
- 6
Prepare Breadcrumb Topping
In a small bowl, mix the breadcrumbs with olive oil until they are well coated. This will help them brown nicely in the oven.
- 7
Bake
Preheat your oven to 350°F (175°C). Transfer the mac 'n cheese to a baking dish, then sprinkle the breadcrumb topping evenly over the top. Bake for 25-30 minutes, or until the top is golden brown and crispy.
- 8
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your Pimento Mac 'n Cheese!