Spicy Pimento Mac and Cheese
Prep Time:
20 mins.
Cook Time:
15 mins.
Yield:
8 to 10 Servings
Turn up the flavor at family meals and cookouts with this easy cheesy Southern side dish, made with Blue Plate Hot & Spicy Mayo. Broil it at the end to get the cheese bubbly and the bread crumbs crispy, and it will be the side dish everyone craves, at any occasion.
Ingredients
- 1 cup Hot & Spicy Pimento Cheese
- 1 pound dried elbow pasta
- 1 stick unsalted butter, cut into 8 tablespoon-size pieces
- ½ cup all purpose flour
- 2 ¼ cups whole milk or half & half
- ½ cup plain bread crumbs
Directions
- Prepare Hot & Spicy Pimento Cheese and set aside 1 cup.
- Bring 6 quarts of water to a boil and season with salt. Add pasta and cook for 9 to 11 minutes. Drain in a colander and toss with 1 piece of the butter. Spread on a sheet pan or baking dish to cool.
- Heat 6 (1 tablespoon) pieces of butter in a saucepan over medium heat until bubbly, about 2 minutes. Add flour and stir to make a light roux. Add milk and whisk until smooth. Add the 1 cup of Hot & Spicy Pimento cheese and whisk until fully incorporated.
- Add the pasta and fold it into the cheese sauce until completely coated. If necessary, add a little more milk to make it creamier.
- Sprinkle the bread crumbs over the top, then cut the remaining tablespoon of butter into small pieces and sprinkle over the breadcrumbs.
- Broil, on high, for 2 to 3 minutes or until the cheese is bubbly and the top is browned.
Serve hot.
