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A wooden spoon serves a portion of cheesy macaroni casserole with visible pieces of red pepper from a glass baking dish.
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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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 6 Servings
Author: Wendy

Equipment

  • large pot
  • colander
  • large saucepan
  • whisk
  • Mixing Spoon
  • 9x13 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.