Pimento Mac & Cheese is an easy weeknight skillet meal the whole family will love!  It’s packed with flavor and combines 2 of my favorite things….mac and cheese and pimento cheese.  I personally think pimentos are underutilized in recipes, so this is a great recipe for them to shine.  I can’t wait to make it again!

The recipe can be found here.

Start by preheating the oven to 350 degrees F and use 1 Tbsp softened butter to grease a 10-inch cast iron skillet.

Bring a pot of water to a boil and cook the noodles until al dente.  You don’t want to overcook and make them mushy.  Drain the noodles and set aside.

While the noodles are cooking, make the cheese sauce.  Melt 2 Tbsp butter in a large saucepan over medium-low heat.  Add the flour, paprika, and salt, and whisk to combine.  Continue to cook for 1-2 minutes, whisking constantly.  The mixture will start to turn a golden brown.

Add the milk and heavy cream and whisk to combine.  Increase the heat to medium and continue to cook, stirring occasionally, until simmering.  Make sure to whisk apart any chunks that may be floating around from the flour mixture in the previous step.  Once simmering, turn off the heat and add the shredded cheese.  Stir until melted and fully combined.

Return the noodles to the pot and pour the cheese sauce over the top.  Stir to coat.  Add the pimentos and stir to combine.  Pour the mixture into the prepared cast iron skillet.

Add the crackers to a Ziploc bag and use a rolling pin to crush into crumbs (or use your hands).  Add the crumbs to a bowl and combine with 3 Tbsp melted butter.  Sprinkle this mixture evenly over the top of the pasta.

Bake for 25 minutes or until the top is golden brown and the cheese starts to bubble.

Spoon into bowl, serve, and enjoy while hot!

The recipe can be found here.

I love the simplicity of this recipe and limited active cook time.  There is great texture from the soft and tender noodles and crispy cracker crust on top.  Each bite is rich and creamy and will leave you wanting more.  Store any leftovers in an airtight container in the fridge.

Happy Cooking!

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