Pimento Mac and Cheese
Wednesday, January 17, 2024
Drawing inspiration from the flavors of Southern pimento cheese, this indulgent side puts a fresh twist on a timeless classic.
- 1 pound cavatelli pasta noodles
- 6 tbsp Alpenrose Unsalted Butter
- 6 tbsp all-purpose flour
- 2 cups Alpenrose Half and Half
- 4 cups Tillamook Triple Cheddar Farmstyle Shreds
- 2 cups Tillamook Mozzarella Farmstyle Shreds
- 8 oz chopped pimento peppers (substitute: chopped roasted red peppers)
- Arrange a rack in the middle of the oven. Heat the oven to 375 F and grease a large casserole dish with 1 tablespoon softened butter.
- Bring a large pot of water to a boil and season heavily with salt. Add in pasta and cook according to the package instructions. Once cooked, reserve 1 cup of the pasta water and drain the noodles from the remaining water. Set the noodles aside.
- Place a separate large saucepan over low heat and add in the butter. Once the butter has melted, stir in the flour, and cook for 2 to 3 minutes, or until the flour begins to turn a tan color and becomes a smooth texture.
- Stir in the half and half. Bring to a simmer and allow to cook for 5 to 7 minutes, or until the mixture has slightly thickened.
- Remove the saucepan from the heat and slowly stir in the 1 Cup Tillamook Mozzarella Farmstyle Shreds, 3 Cups Tillamook Sharp Cheddar Farmstyle Shreds, and chopped pimento peppers. Continue to stir the cheese into the sauce until it’s fully incorporated and melted.
- Stir in the cooked pasta and reserved pasta water into the cheese sauce. Then, place the mac and cheese into the greased casserole dish and top with the remaining shredded cheese.
- Bake for 35 to 40 minutes or until the top is golden-brown and the cheese bubbles around the edges.