PIMIENTO MAC AND CHEESE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
- Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms and 2 teaspoons thyme. Cook, tossing occasionally, until tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Stir in the flour to coat the vegetables; cook 1 minute. Add the chicken broth and milk and bring to a boil, stirring, until the mixture is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimiento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta until combined; season with salt and pepper.
- Dollop the remaining 1/2 cup pimiento cheese on the pasta mixture and broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with the cracker crumbs and remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool 10 minutes.
Nutrition Facts : Calories 760, Fat 36 grams, SaturatedFat 9 grams, Cholesterol 77 milligrams, Sodium 1143 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 40 grams, Sugar 11 grams
PIMENTO MAC AND CHEESE
This recipe combines two classic Southern dishes to create something special: Pimento cheese, a spread for sandwiches, crackers and vegetables, meets mac and cheese for a peppery and spicier version of the traditional baked casserole. The core ingredients of pimento cheese - sharp yellow Cheddar, pimento peppers and cream cheese - cook into a sauce that's creamier and tangier than the usual purely cheese base.
Provided by Vallery Lomas
Categories dinner, casseroles, main course, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
- Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
- Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
- While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
- Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.
PIMENTO MAC & CHEESE CUSTARD
The best way to have your macaroni in the freezer: a custard-style baked mac 'n' cheese. This one uses eggs and béchamel to bind very cheesy noodles.
Provided by Ashley Christensen
Categories Macaroni and Cheese Freezer Food Freeze/Chill Egg Vegetarian Dinner Thanksgiving Cheese Milk/Cream Soy Free Tree Nut Free Peanut Free Pasta
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
- Fill a large pot with the water and add 2 tablespoons salt. Bring to a boil over high heat, add the macaroni, and cook for about 5 minutes, until just shy of al dente. Drain and set aside.
- In a medium bowl, mix together the white and aged Cheddars and the Parmesan. Remove and reserve one-fourth of the cheese mix for the top. To the bowl with the rest of the cheese mix, add the macaroni, pimentos, and flour and mix well to combine. Pour the mixture into the prepared baking dish.
- In a large bowl, whisk the eggs until blended, then whisk in the hot sauce, evaporated milk, half-and-half, and 2 teaspoons salt, mixing well. While whisking constantly, slowly add the béchamel to create a custard. Pour the custard evenly over the noodle mixture.
- Cover with a layer of plastic wrap and a layer of aluminum foil and bake for 50 minutes, rotating the dish 180 degrees halfway through baking. Uncover the dish. If you plan to eat the mac and cheese right away, sprinkle the reserved cheese on top. If you plan to freeze the dish, do not add the cheese. Continue to bake, uncovered, for 15 to 20 minutes, until set, golden, and bubbling. Remove from the oven and let sit for 5 minutes before serving.
- TO FREEZE: Let cool to room temperature, then refrigerate until well chilled. Wrap the baking dish in two layers of plastic wrap, label and date, and freeze for up to 3 months.
- TO THAW: You can reheat this dish from frozen, or you can pull it out of the freezer and thaw it in the refrigerator for a minimum of 24 hours.
- TO REHEAT: If reheating from frozen, unwrap the dish, place in a cold oven, and set the oven to 350°F. When the oven reaches temperature, bake for 1½ hours, then sprinkle the surface with the remaining cheese mix and bake for 15 minutes longer, until bubbling. If reheating after thawing, cut the cook time to 30 to 45 minutes.
PIMENTO CHEESE MACARONI SALAD
This is inspired by a delicious and creamy pimento dip that my best friend makes whenever we do a weekend barbecue shindig. I decided to make a pasta salad version of that dish featuring elbow macaroni. The addition of diced red bell pepper adds a crunch of freshness that pairs perfectly with the creaminess of the ingredients. This fun and comforting salad is delicious warm or room temperature but can also be made in advance and served cold.
Provided by Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted boiling water to a rolling boil. Add the macaroni and cook until al dente, about 1 minute less than package directions suggest.
- Meanwhile, in a large bowl, mix the cream cheese, mayonnaise, pimento peppers, Cheddar, chives, smoked paprika, garlic, hot sauce and a pinch of salt and black pepper together until thoroughly combined.
- Transfer the cooked macaroni directly to the large bowl with the cheese mixture and mix until everything is thoroughly combined. Fold in the red bell pepper and garnish with more smoked paprika. Serve immediately or chill in the fridge until ready to serve.
PIMENTO MAC AND CHEESE
Not your old box Mac and Cheese ! I found this Recipe on ifood when looking for a Grown Up style Mac & Cheese and I think this is it ! Making this in 4 individual serving bowls, and I top with crumbled bacon and bread crumbs just before removing from oven that last few minutes of cooking to give it just a little extra grown up touch.
Provided by lesliecoy
Categories Macaroni And Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni in boiling water for approximately 12 minutes or until pasta is tender. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir flour into the melted butter until combined. Stirring ocassionally, cook for 2 minutes'.
- Add milk and keep stirring until flour mixture has has thickened. Once thickened, add 1 cup of Palmetto Cheese and remove from the heat.
- Stir until combined. Add salt and pepper to taste.
- In oven safe bowls combine macaroni and the cheese sauce until mixed thoroughly. Spoon remaining Palmetto Cheese over the top. Bake at 350F until bubbly, approximately 25 minutes.
- Right before removing from oven, top with crumbled bacon and bread crumbs if desired.
Nutrition Facts : Calories 589.7, Fat 12, SaturatedFat 4.3, Cholesterol 17.1, Sodium 133.4, Carbohydrate 98.8, Fiber 3.9, Sugar 3.1, Protein 20
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