Pimento Mac & Cheese Recipe

Cook pasta

Bring 4 cups water and 1 tablespoon kosher salt to a rolling boil in a medium pot. Add 1.5 cups elbow macaroni and cook until very al dente — about 7 minutes (the pasta will finish cooking in the sauce). Drain and reserve 1/4 cup of the pasta cooking water. Set pasta aside.

Make roux

In the same medium pot over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes until the raw flour smell is gone and the roux is pale golden (do not let it brown).

Add milk

Slowly pour in 2 cups whole milk and 1/2 cup heavy cream while whisking to prevent lumps. Continue whisking and bring the mixture to a gentle simmer; it will begin to thicken in 3 to 5 minutes.

Incorporate cream cheese

Reduce heat to low. Add 2 ounces softened cream cheese in small pieces and whisk until fully melted and smooth.

Finish cheese sauce

Remove the pot from heat and stir in 1.5 cups freshly grated sharp cheddar and 1/2 cup white (or extra-sharp) cheddar a handful at a time until melted and smooth. Stir in 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon yellow mustard, 1/2 teaspoon paprika, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. If the sauce seems too thick, stir in up to 1/4 cup reserved pasta cooking water, 1 tablespoon at a time, until it reaches a creamy pourable consistency.

Combine pasta and sauce

Return the drained pasta to the pot with the cheese sauce and fold gently until pasta is evenly coated. Taste and adjust seasoning with salt and pepper as needed.

Fold in 1/2 cup chopped roasted red pimientos, 2 tablespoons thinly sliced green onions, and 1 teaspoon minced pickled jalapeño (if using) into the sauced pasta until evenly distributed. Reserve a few pimiento pieces and a sprinkle of green onion for garnish if desired.

Prepare topping

If using a topping, mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 teaspoon paprika in a small bowl until crumbs are moistened.

Assemble and bake

Preheat oven to 375°F (190°C). Transfer the pimento mac & cheese to a small buttered baking dish (about 8x8 or similar). Evenly sprinkle the panko mixture and any reserved pimiento pieces over the top. Bake uncovered for 12–15 minutes until the topping is golden and the edges are bubbly. For a browned top, place under the broiler 1–2 minutes, watching closely to prevent burning.

Serve

Let the baked mac & cheese rest 5 minutes, then garnish with remaining green onion slices and serve warm.