Grilled Pimento Mac N Cheese Recipes

PIMENTO MACARONI AND CHEESE

Steps:

• Preheat oven to 325F and lightly butter a 10 inch cast iron skillet.
• Cook the pasta in plenty of salted boiling water until al dente. Drain and set aside.
• Melt the butter in a medium heavy bottomed saucepan and whisk in the flour, paprika, and salt. Cook for a couple of minutes over medium heat, whisking constantly.
• While whisking, add the milk and cream slowly to avoid lumps. Whisk or stir with a silicone spoonula until all the milk and cream are incorporated. Keep cooking, stirring constantly, until the mixture ALMOST comes to a boil, and thickens. Do not let it boil.
• Remove the pan from the heat (this is important) and let it cool for a minute or two.
• Add the shredded cheese to the pot, stirring until the cheese has completely melted. This may take a few minutes. If necessary you can put the pot back on the stove to gently heat until the cheese melts.
• Stir in the pimentos and cooked pasta and turn into your buttered skillet.
• Mix the cracker crumbs with the melted butter until the crumbs are evenly saturated.
• Top with the crumb mixture, and bake for about 25 minutes, or until bubbling and golden.

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.

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.