Pimiento Cheese Mac and Cheese

I am a Southern girl at heart and I love my Pimiento Cheese. I was raised on a healthy dose of “cheese salad” sandwiches, and I still love them to this day. I also love Mac and Cheese, so you know that, eventually, a combination of the two just had to come to pass.

Mr. O-P, Yankee that he is, is not a particular fan of either, so I didn't bother to offer him any of my experimental dish when I served it as a side with roast chicken and sugar snap peas tonight. Eying my plate with more enthusiasm than I had expected, he asked if he might give it a try. I could tell this recipe was successful when he went back for seconds, and then thirds!

This is a tasty, creamy, comforting way to enjoy macaroni. The pimiento here is really Melissa's Fire Roasted Sweet Bell Peppers that add so much more flavor than a dozen jars of pimientos ever could. A heavy hand with the smoked paprika gives it a nice color and complex taste. It's Mac and Cheese for mom and dad, but the kids are going to love it too. I dare you not to like it.

Pimiento Cheese Mac and Cheese

1 cup uncooked rotini pasta

1 tablespoon butter
1 tablespoon flour
1 cup whole milk
4 ounces shredded sharp cheddar cheese
1-1/2 Tablespoons stone ground mustard
1-1/2 Tablespoons Dijon mustard
1/4 teaspoon dry mustard
1/8 teaspoon smoked paprika
8 ounces (1/2 jar) Melissa's Fire Roasted Sweet Bell Peppers, drained and diced

Cook rotini according to package directions. Drain, rinse, and set aside.

Melt butter in a medium saucepan.  Whisk in flour and cook over medium low heat until combined. Increase heat to medium, whisk in milk and continue to cook until thickened, whisking occasionally. About 5-7 minutes.

When mixture has thickened, stir in cheese, mustards, and paprika until combined.  Fold in rotini and peppers.  Serve immediately.

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Here's another delicious and unique way to eat pimiento cheese, Pimiento Cheese Toasts.

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