This is the best Pimento Mac and Cheese that's made with my famous pimento cheese recipe. With less than 10 pantry ingredients, this easy recipe is prepped in 20 minutes. We add pasta noodles like elbow macaroni and top with crushed butter crackers for a family favorite dinner recipe or side dish.
If you're a lover of pimento cheese AND gooey mac and cheese, then you are in for a treat! This rich and creamy pasta bake combines two southern classics into one ultimate comfort food creation. Using our homemade Pimento Cheese and a handful of simple ingredients, plus minimal prep time, this decadent Pimento Mac and Cheese can be on the table in under an hour.
With sharp cheddar, tangy pimentos, and a velvety sauce, this Pimento Cheese Mac and Cheese is the creamy skillet supper of your dreams. It's unbelievably satisfying and everyone who digs in will come back for more - beware, this one will go fast!
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If you're a macaroni lover like us, be sure to try these other easy dinner recipes, and serve them with this Pimento Cheese Cornbread or Pimento Cheese Biscuits on the side.
Table of Contents
WHY YOU'LL LOVE THIS RECIPE
- Simple Ingredients: Using just a handful of simple ingredients you can easily find at any grocery store, this recipe is quick to prepare and easy on your wallet.
- Easy Pasta Bake: Oftentimes pasta bakes can seem laborious or intimidating. Not this one! Simply make your pimento cheese ahead of time and this skillet bake comes together in a flash.
- Comfort Food Creation: They say two is better than one, and in this case, that's true! A classic Southern cheese spread is added to the ultimate comfort food, mac and cheese, to take the traditional version to new, rich flavor heights.
WHAT IS PIMENTO CHEESE?
Traditionally, pimento cheese is known as a Southern specialty made with shredded cheddar, tangy pimento peppers, and mayonnaise. It's commonly served as a spread or dip and eaten on crustless bread as a sandwich, or with crackers or vegetables.
It's believed to have Southern roots, but the pimento peppers have a Spanish origin. Everyone thinks their version of the spread is the best, but since it became popular, there are lots of delicious variations on the classic!
INGREDIENTS
Scroll down for recipe amounts and instructions in the recipe card.
- Elbow Macaroni: Elbows are the classic, signature pasta shape for macaroni. The short, curved tubes hold the creamy sauce well, but feel free to use your favorite shape or whatever you've got on hand. Short cuts and spiral shapes work best!
- Salted Butter: The key fat and richness to build the base of the sauce. I like salted butter here for an extra savory boost.
- All Purpose Flour: Helps to make the base roux for the bechamel-like cheese sauce.
- Whole Milk or Half and Half: Adds the rich creaminess when building the sauce.
- Sharp Cheddar: Tangy, cheesy and savory, cheddar is the signature flavor for any great mac and cheese as well as pimento cheese.
- Pimento Cheese: Use our homemade Pimento Cheese recipe or your favorite store-bought version. We think it's worth it to make it from scratch, but use your family's favorite.
- Salt & Pepper: Season the sauce - it's important and key in bringing out all of the flavors.
- Butter Crackers or Breadcrumbs: The crunchy topping to give this mac and cheese some rich and buttery texture.
- Butter: Helps to crisp up the crunchy cracker or breadcrumb topping. Everything's better with butter, after all!
TOOLS YOU’LL NEED
- Medium Pot
- Measuring Cups and Spoons
- Liquid Measuring Cups
- Large Skillet
- Cheese Grater
- Whisk (I used a Pampered Chef Mix ‘N Masher)
- 9”x9” Square Baking Dish (1.5 Quart)
HOW TO MAKE PIMENTO MAC AND CHEESE
- Preheat oven to 350°F and grease a 9"x9" or 2 quart baking dish with butter or nonstick spray.
- Cook macaroni according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add flour and whisk constantly for about 1 minute.
- Gradually pour in the milk while whisking to prevent lumps from forming. Cook until the mixture thickens, about 5 minutes.
- Reduce the heat to low, then add in the shredded cheddar and pimento cheese to the saucepan, stirring until they're melted and the sauce is smooth.
- Season the sauce with salt and pepper to taste.
- Add the cooked macaroni to the sauce, stirring until the pasta is evenly coated.
- Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly. If desired, sprinkle a mixture of 1 cup of crushed round butter crackers and ¼ cup butter evenly over the top.
- Bake 20-25 minutes, or until it's bubbling and the top is golden brown.
- Remove from the oven and let cool for a couple minutes before serving.
EXPERT TIPS AND VARIATIONS
- Use homemade pimento cheese! Make it from scratch ahead of time - it's worth it, we promise. You can certainly use your favorite store-bought variety if desired, but they're often made with only mayonnaise as the binder, so it won't have the same flavors from the spices and Swiss cheese that our homemade recipe has.
- Add a crunchy topper. We love rich butter crackers as a topping here. Panko breadcrumbs mixed with a sprinkle of parmesan would be delicious, too. It's also great with only cheese added to the top before baking. You can also opt to leave a topping off and instead serve it from the skillet.
- Add a protein. This comfort food creation is already indulgent, but you could amp it up even more by adding crumbled crispy bacon on top, mixing in cubed ham, or even serving it with fried chicken for an extra Southern twist.
STORING LEFTOVERS
- Fridge: This Pimento Mac and Cheese is best when served hot, straight out of the oven, but if you've got leftovers (lucky you!), store them in an airtight container in the fridge for up to 5 days. Reheat in a 350°F oven, uncovered, until hot and the top crisps up.
- Freezing: We don't recommend freezing this dish, as it can change the texture of the pasta and cheese sauce, but if you're in a pinch, store leftovers in an airtight container in the freezer for up to 3 months. Defrost in the fridge and reheat in a 350°F oven before serving.
- Reinvent leftovers: Dredging and fry leftovers to turn them into fried mac and cheese bites for a delicious appetizer.
WHAT TO SERVE WITH PIMENTO MAC AND CHEESE
This mac and cheese is delicious on its own, but if you're looking to make it more of a meal, try serving it with some of our favorites:
- Alice Springs Chicken
- Slow Cooker Barbecue Chicken Legs
- Chicken Vegetable Skillet
- Bacon Green Beans
- Outback Copycat House Salad
- Jiffy Corn Casserole
FAQs
Pimento cheese is most commonly made with shredded cheddar cheese. Other varieties often use cream cheese for an extra tanginess, or processed cheeses, too.
Pimentos are small, mild and sweet red chili peppers. They have very little heat and are known for their round, heart-like shapes. Their name, pimento or pimiento are Spanish and Portugese names for bell pepper.
Because it has Southern roots, pimento cheese is often referred to as "Southern Pate" or "Carolina Caviar" in the south. It's also simply called, pimento cheese!
Pimento cheese is typically served as a spread or a dip. You can spread it onto sliced bread (crusts on or off) for pimento cheese sandwiches, or you can eat it with crackers, crostini, or fresh vegetables, like a dip.
MORE EASY DINNER RECIPES
- Queso Chicken and Rice
- French Onion Chicken Bake
- Cajun Mac and Cheese
- Classic Baked Macaroni and Cheese
Pimento Cheese Mac and Cheese
Ingredients
- 8 ounces elbow macaroni or pasta or your choice
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk or half and half
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup prepared pimento cheese store-bought or homemade
- Salt and Black Pepper to taste
- Optional Topping: 1 cup crushed round butter crackers and ¼ cup butter
- 1 cup breadcrumbs
- ¼ cup butter
Instructions
- Preheat oven to 350°F. Grease a 9"x9" or 2 quart baking dish with butter or nonstick spray.
- Cook macaroni according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add flour and whisk constantly for about 1 minute.
- Gradually pour in the milk while whisking to prevent lumps from forming. Cook until the mixture thickens, about 5 minutes.
- Reduce the heat to low. Add the shredded cheddar cheese and pimento cheese to the saucepan, stirring until the cheeses are melted and the sauce is smooth.
- Season the cheese sauce with salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated.
- Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly. If desired, sprinkle a mixture of 1 cup of crushed round butter crackers and ¼ cup butter evenly over the top.
- Bake 20-25 minutes, or until the cheese is bubbly and the top is golden brown.
- Remove from the oven and cool for a couple minutes before serving.
Video
Notes
-
- Use homemade pimento cheese! Make it from scratch ahead of time - it's worth it, we promise. You can certainly use your favorite store-bought variety if desired, but they're often made with only mayonnaise as the binder, so it won't have the same flavors from the spices and Swiss cheese that our homemade recipe has.
-
- Add a crunchy topper. We love rich butter crackers as a topping here. Panko breadcrumbs mixed with a sprinkle of parmesan would be delicious, too.
-
- Add a protein. This comfort food creation is already indulgent, but you could amp it up even more by adding crumbled crispy bacon on top, mixing in cubed ham, or even serving it with fried chicken for an extra Southern twist.
-
- Fridge: This Pimento Mac and Cheese is best when served hot, straight out of the oven, but if you've got leftovers (lucky you!), store them in an airtight container in the fridge for up to 5 days. Reheat in a 350°F oven, uncovered, until hot and the top crisps up.
-
- Freezing: We don't recommend freezing this dish, as it can change the texture of the pasta and cheese sauce, but if you're in a pinch, store leftovers in an airtight container in the freezer for up to 3 months. Defrost in the fridge and reheat in a 350°F oven before serving.
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