Pimento Mac and Cheese

If you ask me, there are a few things that make a great mac and cheese. First, a flavorful cheese sauce; I’m talking bold in your face cheese flavor, none of that mild cheddar. Second, the cheese sauce to pasta ratio needs to be spot on. I wan’t my pasta to swim in sauce. I want the holes of my pasta to be filled with sauce. Dry mac and cheese is just not acceptable these days. And finally texture matters. Not all mac and cheese recipes need a crust, but the texture of the pasta is a make or break. No mushy overcooked pasta here!

If you love this recipe or are looking for another swimming in sauce, boldly flavored mac and cheese check out my Miso Mac & Cheese.

What You’ll Need For Pimento Mac and Cheese

• Pasta – Players choice. For mac and cheese, I always reach for a macaroni-shaped pasta. Think elbows, shells, lumache, cavatappi, shelbows, etc. Just be sure to reserve plenty of pasta water for this recipe. You’ll need a good amount to give the sauce that perfectly velvety texture.
• Pimento Peppers -They come in jars located near the pickles and condiments! If you can’t find them there check in the international aisle, sometimes the Goya brand is located there!
• Cheddar Cheese – The sharper the cheddar, the more intense flavor. Reach for a sharp cheddar, extra sharp can sometimes turn a bit greasy, depending on the brand.
• Cream Cheese
• Half & Half – I usually opt for heavy cream in mac and cheese for the texture, since milk and half-and-half tend to split if they’re brought to too high of a heat. This recipe uses cream cheese for richness and avoids boiling, so half-and-half works perfectly. I wouldn’t recommend using milk.
• Garlic Powder
• Onion Powder
• Sweet Paprika – Chances are if your paprika just says paprika, it’s sweet paprika.
• Smoked Paprika – Why not all smoked or all sweet? Smoked paprika is a bold spice, and while this dish benefits from a touch of smoke to enhance the pimento flavor, too much can easily overpower everything else. Be sure to use smoked paprika, not hot!
• Cayenne Pepper – Added for flavor, not heat. I promise the small amount used won’t make this dish spicy, making it suitable even for those who are sensitive to heat.
• Butter Crackers – Oh the butter cracker crust! This ingredient MAKES the dish. Think Ritz, or the generic version of it.
• All Purpose Flour – Used as a thickening agent. What You’ll Need For Pimento Mac and Cheese

Tools Needed

• Oven Safe Pan or Large Baking Dish – If possible, choose a wide, oven-safe pan (such as a deep sauté pan or braiser) to make it easy to go straight from stovetop to oven. If you’re using a Dutch oven or a similar pot, transfer the mac and cheese to a large oven-safe baking dish before baking to form the crust.

How to Make Pimento Mac and Cheese

1. Prepare the Pasta – Cook the pasta in a large pot of salted water, but remove it 1 minute before it reaches al dente. This avoids overcooked pasta that often plagues mac and cheese recipes. Drain the pasta and reserve 1¼ cups of the pasta water, which you’ll add to the sauce.

2. Make a Roux – Preheat the oven to 400°F. On the stove over low–medium heat, melt the butter. Once melted, add the spices (garlic powder, onion powder, both paprikas, and cayenne) and bloom them for 1 minute, stirring constantly to prevent burning. Add the flour and cook for 2–3 minutes, stirring every 20–30 seconds.

3. Make the Cheese Sauce – Pour in the half-and-half and whisk vigorously to combine. This will take a minute or two. Add the cream cheese and minced pimento pepper and a pinch of salt. If your cream cheese just came out of the fridge, cut it into smaller pieces (if using a block) so it melts more quickly. If using cream cheese from a tub, add it in small dollops.

Raise the heat to medium and bring the sauce to a simmer, cooking for 2–3 minutes, or until it thickens enough to coat the back of a spoon. Stir in 1 cup of the reserved hot pasta water. Remove the sauce from the heat, then add the cheese gradually, stirring until each addition melts before adding more. Adding the cheese all at once risks a stringy texture.

4. Add Pasta & Bake – Once the cheese sauce is smooth and melted, toss in the pasta and stir to combine. If you’re baking in the same pan, crumble the buttered crackers on top. If not, transfer the mac and cheese to an oven-safe dish before adding the topping. Bake for 5–7 minutes—the topping will brown slightly, but the mac and cheese itself won’t be bubbling. Serve immediately.

Recipe Video

Frequently Asked Questions

Storing/Reheating

As with all pasta dishes, this pimento mac and cheese is best enjoyed immediately. Store leftovers in an airtight container in the fridge for 2-3 days. Place the desired portion in a skillet or saucepan and add a splash of vegetable or chicken broth, water, or if you’re savvy reserved pasta water to reheat. Heat over low heat until warmed through and the sauce loosens. Microwaving works too, but the texture won’t be quite as good.