Southern Pimento Macaroni and Cheese
Pimento cheese and crackers meets hot and melty macaroni and cheese for a comfort food side dish you'll swoon over!
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Servings: 8 people
Calories: 487kcal
Ingredients
- 2 cups elbow macaroni
- 4 cups chicken broth
- 3 tablespoons flour
- 5 tablespoons butter (divided 3 tablespoon & 2 Tbsp)
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups whole milk
- ½ cup sour cream
- 4 ounces cream cheese, cut into pieces
- 8 ounce block sharp cheddar cheese (about 3 cups when grated)
- 7 ounce jar of diced pimentos
- 1 ⅓ cups crushed Ritz crackers
Instructions
- Preheat oven to 350℉.
- In a large saucepan, boil pasta in 4 cups of chicken broth just until al dente. Reserve broth when draining pasta. Set broth and pasta aside.
- Place saucepan back over medium heat. Melt 3 tablespoons butter and whisk in flour until there are no lumps. Whisk in the rest of the seasonings to make a paste.
- Gradually whisk the milk into the sauce pan with the paste until the paste has dissolved and is fully incorporated. Add sour cream and the pieces of cream cheese. Whisk until melted.
- Gradually whisk in grated cheddar cheese. Continue to whisk until completely melted and cheese sauce is smooth. Stir in ½ cup of the reserved chicken broth and the diced pimentos (undrained). Fold in pasta and fully coat with the cheese sauce.
- Add macaroni and cheese to a 3 quart or 9x13 casserole dish. Top evenly with crushed crackers. Drizzle the rest of the butter, melted, across the cracker topping and bake in the preheated oven for 25 minutes or until the cracker crust is golden brown.
- Remove from oven and let stand for 5 minutes before serving. Top with fresh or dried parsley for color, if desired.
Notes
- Cook the pasta just until al dente. It will continue to cook in the cheese sauce while baking in the oven. Boil the macaroni too soft in the beginning and it will be mushy in the end.
- If you want GOOD macaroni and cheese, you HAVE to grate your own cheese.
- Store leftover Pimento Macaroni & Cheese in the refrigerator in an air tight container for 3-5 days.
- To freeze this recipe, bake and then cool completely. Cover tightly and freeze for 2-3 months. To thaw, place in the refrigerator overnight, then warm covered with foil in a 350° oven until heated all way through.
- To make ahead, boil pasta, make the cheese sauce and assemble the macaroni and cheese except the topping. Cover tightly and store in the refrigerator overnight. To bake, sprinkle the cracker crust evenly over the top, drizzle with butter and then bake as the recipe says.
Nutrition
Calories: 487kcal | Carbohydrates: 43g | Protein: 17g | Fat: 28g | Sodium: 924mg | Sugar: 8g