Pimento Mac and Cheese

  • Preparation Time
    Prep:
    25 min.
  • Cooking Time
    Cook:
    15 min.
  • Serves
    Serves:
    6

With all the flavors of Southern pimento cheese, this decadent mac and cheese is uber-creamy, rich and cheesy with a hint of spice.

Recipe tags: garlic base, easy difficulty, side, vegetarian, casserole

Ingredients

Quantity Ingredient
1 lb cavatappi pasta
¼ cup butter, divided
2 tbsp Better Than Bouillon® Roasted Garlic Base
2½ cups 2% milk
2 tbsp all-purpose flour
8 oz brick-style plain cream cheese, cut into cubes
2½ cups shredded Cheddar cheese
1 jar (4 oz) diced pimentos, drained
2 tbsp chopped Calabrian chilies in oil
½ cup panko bread crumbs

Directions

  • 1

    Preheat broiler. Cook pasta according to package directions; drain.

  • 2

    Meanwhile, melt butter in large ovenproof high-sided skillet or braiser set over medium heat. Remove all but 2 tbsp melted butter from pan; reserve and set aside.

  • 3

    Sprinkle flour into pan; cook, stirring, for 2 to 3 minutes or until smooth.

  • 4

    Slowly whisk in milk and Roasted Garlic Base; bring to boil, whisking constantly. Reduce heat to medium; cook, stirring constantly, for 5 to 8 minutes or until thickened slightly.

  • 5

    Whisk in cream cheese until melted and smooth. Stir in Cheddar until melted. Stir in pimentos and chilies.

  • 6

    Add pasta to skillet; cook, tossing for 1 to 2 minutes or until pasta is well coated.

  • 7

    Toss bread crumbs with reserved melted butter; sprinkle over top. Broil for 1 to 2 minutes or until topping is lightly toasted.

Substitute finely chopped jarred or canned roasted red peppers for pimentos.