Pimento Mac N Cheese Recipe

Preheat and prepare pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add 1 cup elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions), approximately 6–7 minutes. Stir occasionally to prevent sticking. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (do not brown). This cooks the raw flour taste and forms the roux.

Add milk and cream

Gradually pour in 2 cups whole milk and 1/2 cup heavy cream while whisking to prevent lumps. Increase heat to medium-high and bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Finish sauce with cheeses and seasonings

Lower heat to medium-low. Whisk in 2 ounces softened cream cheese until smooth. Stir in 1 cup grated gruyère and 1 cup grated sharp cheddar a handful at a time, stirring until melted and glossy. Add 1/4 cup diced pimento, 1 teaspoon Tabasco, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/8 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning, adding more Tabasco if you want more heat. If the sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach a creamy consistency.

Combine pasta and sauce

Add the drained pasta to the saucepan and fold gently to coat completely, ensuring pimento pieces are evenly distributed. Remove from heat.

In a small bowl combine 3/4 cup panko breadcrumbs, 1/4 cup finely grated gruyère, 2 tablespoons melted butter, 1/4 teaspoon smoked paprika, and 1/8 teaspoon fine sea salt. Mix until crumbs are evenly coated.

Transfer the mac and cheese into a 1-quart (or similar) ovenproof baking dish, smoothing the top. Evenly sprinkle the panko-Gruyère mixture over the surface.

Place the dish in the preheated 375°F (190°C) oven and bake for 12–15 minutes, until the topping is golden and the edges are bubbling. For an extra-crispy, deeply browned crust, broil on high for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 3–5 minutes to set slightly. Sprinkle 1 tablespoon chopped fresh chives over the top and offer extra Tabasco at the table. Serve hot as a table side.