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
THE DEEN FAMILY'S PIMIENTO MAC AND CHEESE
Bobby may just make the best pimiento cheese there is. This version is a combo of Bobby's recipe and the classic Lady & Sons' version. We like to use pimiento cheese everywhere, not just as a dip. Leftovers sometimes find their way onto a burger, and every once in a while, we'll make a batch just for this souped-up mac and cheese, which we often serve with a nice cup of hot tomato soup.
Yield serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Process the cream cheese in a food processor until smooth. Add 2 cups of the cheddar cheese, the Monterey Jack cheese, the mayonnaise, pimiento, onion, salt, garlic powder, and pepper and pulse to combine.
- Transfer the pimiento cheese to a large bowl and stir in the macaroni. Spread the mixture into a 9 x 13-inch baking dish and top with the remaining 2 cups cheddar cheese. Bake for 20 to 25 minutes, or until the casserole is golden and bubbly.
GRILLED PIMENTO MAC N CHEESE
Steps:
- In a food processor, blend together the garlic, paprika, hot sauce, cayenne, 1 teaspoon salt and some black pepper. Then add the mayonnaise, Cheddar and smoked Cheddar, and pulse until combined. Put the mixture in a bowl and fold in the cooked pasta and the roasted red bell pepper. Season with additional salt and pepper.
- To assemble the sandwich, heat a nonstick griddle to about 300 degrees F or medium-high. Butter the bread generously and spread about 1/4 cup of the mac n cheese mix on the non-buttered side of the bread. Then add the sliced tomato, bacon and mild Cheddar, and top with another slice of bread. Grill on both sides until golden brown. Repeat with the remaining ingredients to make 3 more sandwiches.
PIMIENTO CHEESY MAC
Provided by Rachael Ray : Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large sauce pot of water to a boil. Salt the water, add the pasta and cook to al dente.
- Meanwhile, in another sauce pot, melt the butter over medium heat, add the garlic and onions and saute until translucent and fragrant. Stir in the flour and cook for 1 minute more. Whisk the milk into the sauce and heat until thickened. Season with the paprika, dry mustard and black pepper, to taste. Melt in the cheese. Drain the pasta, and add it to the sauce along with the pimientos. Serve immediately or transfer it to a shallow dish and brown under the hot broiler for a crunchy top.
PAULA DEEN'S PIMENTO CHEESE
This Southern classic is adapted from a recipe by Paula Deen, the television chef, cookbook author and restaurateur, but pimento cheese has long been indispensable for parties, gatherings and afternoon feasts. The heat from the garlic powder and grated onion cuts through the creaminess of the cheese and mayonnaise, and the pimentos give it an unforgettable punch. Serve it with celery, or spread on your favorite crackers or sandwich bread. It's a creamy, cheesy crowd-pleaser.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, quick, condiments
Time 10m
Yield About 2 cups
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 313 milligrams, Sugar 1 gram, TransFat 0 grams
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.
BOBBY DEEN'S MAC & CHEESE
Paula Deen's son has developed a lighter, healthier twist on the classic recipe. From People magazine, March 2012.
Provided by Bren in LR
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Prepare macaroni in a large Dutch oven according to package directions. Drain well; return to Dutch oven and keep warm.
- Combine cheeses and next 8 ingredients in a bowl. Stir mixture into warm macaroni; spoon into a 1 1/2 quart casserole coated with cooking spray.
- Sprinkle crumbs on top. Bake 30 to 35 minutes or until golden and bubbly.
Nutrition Facts : Calories 272.9, Fat 8.2, SaturatedFat 4.6, Cholesterol 22.6, Sodium 371.1, Carbohydrate 33.9, Fiber 4.8, Sugar 5, Protein 16
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.
PIMIENTO MAC AND CHEESE
Classic mac and cheese gets a touch of Southern charm when the flavors inspired by pimiento cheese are added. Flecks of roasted bell pepper, a little mustard powder and cayenne for zip, and a good amount of sharp cheddar cheese made up the flavor base. And since this mac and cheese is baked in the oven, adding eggs, sour cream, and a little grated onion ensure there will be no dry scoops on plates come dinnertime.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h5m
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Generously brush a 2 1/2-to-3-quart baking dish with butter. Char red pepper over a gas flame on high (or, if you don't have a gas stove, on a rimmed baking sheet directly under the broiler) until blackened all over, 6 to 8 minutes.
- Transfer peppers to a bowl; cover with plastic wrap and let stand 10 minutes. Rub charred skin with a paper towel to remove. Peel, seed, and stem pepper, then cut into 1/2-inch pieces.
- Cook macaroni in a pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain well; transfer to prepared baking dish. Mix in cubed cheese and 1/2 cup roasted red pepper (reserve remainder for another use).
- In a large bowl, whisk together flour, 1 1/2 teaspoons salt, mustard, cayenne, and nutmeg. Whisk in sour cream and eggs until smooth, then onion, half and half, cream, and Worcestershire until thoroughly combined. Pour over macaroni mixture; gently shake dish to blend. Sprinkle grated cheese evenly over top.
- Bake until set around edges but still loose in center, 25 to 30 minutes (do not overbake; mixture will continue setting as it cools). Let cool on a wire rack until set but still warm, 10 to 20 minutes. Serve.
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