Pimento Mac and Cheese

Name: Pimento Mac and Cheese
Yield: Serves 8 to 10
Ingredients: 1 pound, elbow macaroni; , Salt and pepper; 3 tablespoons, unsalted butter; 2 tablespoons, all-purpose flour; 1 tablespoon, dry mustard; 2 cups, whole milk; 2 cups, heavy cream; 1 pound, extra-sharp cheddar cheese, shredded (4 cups); 2 ounces, cream cheese; 2 tablespoons, hot sauce; 1 tablespoon, Worcestershire sauce; 3 (4-ounce) jars, pimentos, drained, patted dry, and minced

6 comments

Appears in Cook's Country June/July 2017

Fans of creamy, tangy pimento cheese love it on sandwiches. We wanted it with macaroni.

SERVES8 to 10

TIME1¼ hours, plus 20 minutes resting

WHY THIS RECIPE WORKS

Folding store-bought pimento cheese into our usual macaroni and cheese recipe didn’t work well here; the sauce separated into pools of grease and clumps of cheese. Instead, we made a flavored béchamel, a thickened milk sauce, to help us con...

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