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Pimento Mac and Cheese

If you’re craving something rich, creamy, and downright comforting, this pimento cheese macaroni bake is exactly what you need on the table tonight. It’s got that classic Southern pimento cheese flavor wrapped up in a cozy, cheesy pasta dish that feels like a hug in every bite.

A glass baking dish with baked macaroni and cheese topped with melted cheese. A wooden spoon is lifting a serving from the dish.

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I started making this on busy weeknights when I needed something filling that my whole family would actually eat without complaints (you know how that goes). It’s simple pantry ingredients, comes together without fuss, and somehow tastes like you spent all afternoon in the kitchen.

If you love cozy, budget-friendly comfort food like this, you might also enjoy Andouille Sausage Spaghetti, Instant Pot Tuna Noodle Casserole, or a Slow Cooker Taco Mac and Cheese.

A serving of cheesy scrambled eggs with red peppers on a white plate, with a casserole dish, garlic bulb, and a bowl of sliced strawberries in the background.

Why You’ll Love This Recipe

  • Big Comfort Food Energy: Creamy, cheesy, and baked to bubbly perfection.
  • Budget-Friendly Ingredients: Uses simple staples you probably already have.
  • Family Approved: Mild flavors with just enough richness—kids and adults both love it.
  • Make-Ahead Friendly: Easy to prep earlier in the day and bake when ready.

Ingredients

Ingredients for macaroni and cheese are arranged in bowls and cups, including macaroni, cheeses, milk, cream, butter, flour, seasonings, mayo, sour cream, and pimentos.
A wooden spoon serves a portion of cheesy macaroni casserole with visible pieces of red pepper from a glass baking dish.

Pimento Mac and Cheese

A creamy, cheesy baked macaroni loaded with sharp cheddar, Monterey Jack, and classic pimentos for a comforting Southern-style dish the whole family will love.
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 Servings
Author: Wendy

Equipment

  • large pot
  • colander
  • large saucepan
  • whisk
  • Mixing Spoon
  • 9×13 baking dish

Ingredients

  • 12 oz elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • ½ cup heavy cream
  • 2 cups shredded sharp cheddar cheese divided
  • ½ cup shredded Monterey Jack cheese divided
  • ½ cup jarred diced pimentos drained
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt more to taste
  • 1/1/4 teaspoon black pepper
  • ½ cup sour cream
  • ½ cup mayonnaise

Instructions

  • Cook the macaroni according to package directions until just al dente. Drain and set aside.
  • In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until smooth and lightly golden.
    A saucepan with melted butter and flour is surrounded by ingredients including milk, cream, cheese, seasonings, and diced peppers, arranged on a white surface.
  • Slowly whisk in the milk and heavy cream, stirring constantly to prevent lumps. Cook until the mixture thickens, about 3–5 minutes.
  • Reduce heat to low and stir in 1 ¾ cups cheddar and ⅓ cup Monterey Jack cheese until melted and smooth.
    A white saucepan with milk and shredded cheese sits on a white surface, surrounded by small bowls of spices, chopped red peppers, and other ingredients.
  • Add the garlic powder, onion powder, salt, and pepper, then stir in the sour cream and mayonnaise until fully combined.
    A white saucepan with a creamy yellow mixture and various seasonings on top sits on a white surface, surrounded by small bowls of mayonnaise, milk, and chopped red peppers.
  • Fold in the drained pimentos and cooked macaroni, stirring until everything is well coated.
    A hand holds a white spatula stirring a creamy yellow sauce with small chunks in a white pan on a light surface.
  • Pour into a greased baking dish and bake at 350°F for 20–25 minutes until hot and bubbly.
    A glass baking dish filled with an uncooked macaroni and cheese mixture, viewed from above on a white surface.
  • Sprinkle the top with the remaining cheese and return to the oven just until melted.
    A baked casserole topped with melted cheese in a rectangular glass dish, resting on a light-colored cloth with a wooden spoon nearby.
  • Let sit for a few minutes before serving.

Notes

  • Cook pasta slightly firm to hold up during baking
  • Stir cheese in gradually for a smoother sauce
  • Taste sauce before baking and adjust seasoning
  • Add topping cheese at the end for best melt

Storage

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating:
Reheat in the microwave or oven with a splash of milk to bring back the creaminess.

Freezing:
Freeze before baking for best results. Thaw overnight and bake as directed.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Wendy’s Tips

  • Don’t overcook the pasta—keep it just al dente so it doesn’t turn mushy in the oven.
  • Whisk constantly when adding the milk to avoid lumps in your sauce.
  • Shred your own cheese if you can—it melts smoother than pre-shredded.
  • Let the dish rest a few minutes before serving so it sets up nicely.
  • Want a little kick? Add a pinch of cayenne or diced jalapeños.
  • Swap cheeses if needed—Colby Jack or mild cheddar both work great.
A serving of creamy macaroni and cheese with pimentos on a white plate, next to a fork, napkin, and a bowl of sliced red peppers.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I make this without baking it?

Yes! You can serve it straight from the stovetop once everything is mixed and melted—it’ll just be a little looser.

How do I know when it’s done baking?

It should be hot, bubbly around the edges, and the cheese on top fully melted.

Can I use a different pasta shape?

Absolutely—shells, rotini, or penne all work just fine.

Can I make it ahead of time?

Yes, assemble everything and refrigerate. Just bake when ready, adding a few extra minutes if it’s cold.

A serving of pimento mac and cheese is shown on a plate with a baking dish of the same dish in the background. Text reads Pimento Mac and Cheese mamasonabudget.com.

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