Spicy Pimento Mac and Cheese
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.
Prep Time:
20 mins.
Cook Time:
15 mins.
Yield:
8 to 10 Servings
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.
