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
Preheat broiler. Cook pasta according to package directions; drain.
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.
Sprinkle flour into pan; cook, stirring, for 2 to 3 minutes or until smooth.
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.
Whisk in cream cheese until melted and smooth. Stir in Cheddar until melted. Stir in pimentos and chilies.
Add pasta to skillet; cook, tossing for 1 to 2 minutes or until pasta is well coated.
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.