Pimento Cheese Macaroni & Cheese
Pimento cheese macaroni and cheese combines two southern classics into one decadent dish you'll love. Perfect as a meal on its own or as a side dish, this creamy pasta will be on your menu over and over again.
Servings: 8
Calories: 539kcal
Ingredients
- 12 oz pimento cheese roughly 1 1/2 cups
- 1 lb elbow noodles cooked according to package instructions
- 1/4 cup butter
- 1/3 cup flour
- 2 cups milk
- 1 large green pepper seeded & finely diced
- 5-6 strips bacon cooked crisp & crumbled
- 1/2 cup shredded cheddar
Instructions
- In a large skillet, melt the butter over medium heat. Once melted whisk in the flour until evenly combined. Cook for 60 seconds to cook out any 'floury' taste.
- Whisk in the milk, a little at a time, stirring constantly until the roux's all come together and thickened. Repeat until all the milk's been incorporated.
- Remove the roux from heat, and stir in the pimento cheese until the cheese has melted and the sauce is smooth.
- Stir in the cooked & drained pasta, peppers, and 3/4 of the bacon until they're completely incorporated into the sauce.
- Lightly spray a 9x13" baking dish with nonstick cooking spray. Carefully transfer the macaroni & cheese mixture into the prepared dish. Spread it out into an even layer using a spatula.
- Sprinkle the cheddar cheese evenly out overtop of the macaroni.
- Bake the dish at 350° for 15 minutes.
- Serve warm with a sprinkle of the remaining 1/4 cup of crumbled bacon for garnish.
Nutrition
Calories: 539kcal | Carbohydrates: 56g | Protein: 14g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 657mg | Potassium: 284mg | Fiber: 2g | Sugar: 9g | Vitamin A: 814IU | Vitamin C: 19mg | Calcium: 292mg | Iron: 1mg