Mac Attack, but with a kick!
For 35 years of my life, the charms of mac and cheese were lost on me. It was always too runny or too bland or too salty. A friend fixed Martha Stewart’s Lobster mac and cheese for her birthday one year, and I was impressed, but not hooked. Then I went to Fire Island and started dating a mac and cheese master.
He knew home cooking like a champ, and wooed me by baking a homemade batch in a cast iron skillet over a campfire in the California Redwoods. And I GOT IT. It was the ideal combination of cheeses, all brought down to the perfect melt and bound together with eggs and silky cream. It had slight traces of spices, giving an underlying seasoning that never took away from the pasta and cheese extravaganza.
Cheese and pasta casseroles were found in Italian cookbooks in the 14th century, but The Experienced English Housekeeper from 1769 carried the first recipe of the modern mac and cheese. James Hemings, an enslaved chef trained in French cooking while accompanying Thomas Jefferson in France, likely helped popularize macaroni and cheese in the United States, where Jefferson served it at a White House dinner in 1802.
Cheesy, buttery, creamy, and rich all describe a classic pan of mac and cheese, and this recipe adds in the lightly spiced, slightly sweet pimento peppers to give the dish a lively kick.
Is Pimento Mac and Cheese Healthy?
Mac and cheese is the ultimate comfort food, and one should not be dieting when preparing this recipe. Sure, skim milk and reduced fat cheeses can be substituted, but who wants that? The full mac and cheese effect is firing on all cylinders when whole milk or cream and full fat high-quality cheeses are used.
What Are Pimento Peppers?
Pimento peppers, also called cherry peppers, are known for their mild spice and slight sweetness. On the Scoville Heat Index, they score between 100 and 500 units; one of the lowest scores of any spicy pepper.
However, their subtle taste is unique, and they can be used in anything from stuffing green olives to being mixed with cheddar cheese and mayonnaise as a pimento cheese spread, or with finely chopped beef, pork, and pickles to create pimento loaf. Pimento cheese is referred to as the “Caviar of the South” in the United States, where it is used as a spread on sandwiches, served with chips and crackers as a dip, or mixed in with grits and deviled egg filling.
FAQs & Tips
For the extreme planners, pimento mac and cheese can be prepared but not baked in advance, wrapped tightly in plastic wrap and tin foil and stored in the freezer for up to 3 months. When ready to bake, remove from freezer, thaw, and bake as directed. Once served, leftovers will delight the house. Store in an airtight container for up to 5 days in the refrigerator.
You’ve got to get the pasta just right. Underdone, and the dish will turn out crunchy and tasteless. Overdone, and it will be a pile of gloop. Al dente refers to pasta that is cooked to be firm to the bite, but still fully cooked through. Usually that means to boil the pasta at the lower end of the recommended boiling time, or a minute under that. Remember! The pasta will continue to cook while baking.
Die-hard mac and cheese fans swear by a browned, crispy top. To achieve such nirvana, set the oven to “broil” for the last 5 minutes in the oven, then remove. Be sure to let the mac and cheese sit for at least 15 minutes to finish the baking process and let it rest.
If you are worried about the dish being too runny, mix in one beaten egg before baking. This will help bind all the heavenly ingredients together for the ultimate melt.
Serving Suggestions
Pimento mac and cheese will be the star of your dinner table. Most people serve this as the main course, with salad or vegetables being a welcoming, light side. In Southern kitchens, the mac is served as the side dish, and fried chicken takes the starring role. Whatever adventure you choose, mouths will be watering.
If you want to go with the classic Deep South recipes, try making your own Fried Chicken Wings. For some lighter and greener sides, check out this Green Goddess Salad alongside some Wilted Spinach.
For more mac and cheese madness, try this Buffalo Chicken Mac and Cheese, this Pulled Pork Mac and Cheese, or this Bacon Mac And Cheese.
Pimento Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 ounces cream cheese softened
- 1 4-ounce jar pimentos, drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
-
In a large pot, melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly.
-
Gradually whisk in whole milk, and cook until the mixture thickens and starts to bubble. Reduce heat to low.
-
Stir in shredded cheddar cheese, Monterey Jack cheese, and cream cheese until smooth. Add chopped pimentos, salt, and pepper, and stir until well combined.
-
Preheat oven to 350°F. Combine cooked macaroni and cheese sauce in a baking dish. Bake for 25 minutes or until bubbly and golden on top.
Nutrition
The post Pimento Mac and Cheese appeared first on Food Faith Fitness.
