PIMENTO MACARONI AND CHEESE
Pimento Macaroni and Cheese is an easy skillet mac with the flavors of pimento cheese. If you're a pimento cheese lover, it'll be your new favorite dinner!
Provided by Sue Moran
Categories 30 minute dinner
Number Of Ingredients 11
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.
SOUTHERN MACARONI AND PIMIENTO CHEESE
Pimiento cheese livens up this tasty macaroni and cheese recipe. The blend of cheddar cheese, mayo, cream cheese, and pimientos is very Southern.
Provided by Diana Rattray
Categories Main Course Pasta Side Dish
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oven to 350 F (180 C/Gas 4). Butter a 2 1/2- to 3-quart baking dish.
- Bring a large pot of about 4 quarts of water to a boil over high heat. Add about 1 tablespoon of salt to the water. Add the macaroni, reduce the heat to medium, and continue boiling until al dente** following package directions. Drain the macaroni well.
- In a bowl combine the mayonnaise, cream cheese, shredded cheese, drained pimientos, and grated onion. Mix the ingredients together until thoroughly blended. Taste and add salt and freshly ground black pepper, as needed. Add the hot drained macaroni and mix until well blended.
- Spoon the macaroni and pimiento cheese mixture into the prepared baking dish.
- Sprinkle the French fried onions over the casserole.
- Bake for about 20 to 25 minutes, or until the macaroni and cheese mixture is hot and bubbling around the edges and the topping is lightly browned and crispy.
- Serve with a simple tossed green salad or fresh sliced tomatoes, or serve it along with a holiday meal or Sunday dinner. *Diced pimientos come in small jars, and they're located in the vegetable section of most supermarkets. If you can't find pimientos or need to substitute, use roasted red bell peppers. To roast red bell pepper or fresh red pimiento peppers, place them on a foil-lined rimmed baking sheet. Bake them in a preheated 500 F oven for about 30 minutes, turning frequently until all sides are charred. Remove the pan to a rack and cover with foil. Let stand for about 30 minutes. Quarter the peppers, remove stems, peels, and seeds. Chop the peeled peppers or slice into strips. Refrigerate roasted red peppers in oil for up to 2 weeks. **Al Dente: From the Italian, it means literally, "to the tooth." In the case of pasta, it means cooking it until it is still somewhat firm, or firm to the bite. You Might Also Like Macaroni and Cheese Croquettes Simple Macaroni and Cheese Jalapeno Macaroni and Cheese Sloppy Joe Macaroni and Cheese
Nutrition Facts : Calories 584 kcal, Carbohydrate 26 g, Cholesterol 101 mg, Fiber 2 g, Protein 26 g, SaturatedFat 21 g, Sodium 1598 mg, Sugar 2 g, Fat 42 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
PIMENTO CHEESE MACARONI SALAD
Steps:
- Boil the eggs, peel and chop. Cook the macaroni according to package directions (I cook mine for 8 minuteand drain. Drain pimentos. In a large mixing bowl, combine eggs, macaroni, pimentos, 3/4 cup of the chopped green onions, celery seed, sugar, black pepper, salt, garlic powder, mayonnaise, 1 teaspoon of the smoked paprika, apple cider vinegar and mix all together with a spoon.
- Fold in the shredded cheese. Sprinkle 1/2 teaspoon smoked paprika on top of salad along with 1/4 cup of chopped green onions. Chill for several hours or overnight.
EASY PIMENTO MACARONI AND CHEESE
Pimento puts a twist on a classic macaroni and cheese dish. A sprinkle of cheddar right before serving makes for a melty plate of pasta.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Cook macaroni as directed on package, omitting salt.
- Drain macaroni; return to pan.
- Add remaining ingredients; cook and stir on low heat until pimento spread is completely melted and mixture is well blended.
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 220 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 4 g, Protein 11 g
PIMENTO PASTA SALAD
Pimento Pasta Salad is a delicious take on a classic Macaroni Salad made with elbow macaroni, pimento peppers, cheddar, mayo and chives.
Provided by Sabrina Snyder
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Cook the elbow macaroni 1 minute shy of the directions on the box then drain (don't rinse) and let cool for 10 minutes.
- In a large bowl mix the pimento peppers, cheddar cheese, mayonnaise, cayenne pepper and kosher salt well then add in the pasta and toss until combined.
Nutrition Facts : Calories 313 kcal, Carbohydrate 29 g, Protein 10 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 208 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PIMENTO CHEESE MACARONI SALAD
This is inspired by a delicious and creamy pimento dip that my best friend makes whenever we do a weekend barbecue shindig. I decided to make a pasta salad version of that dish featuring elbow macaroni. The addition of diced red bell pepper adds a crunch of freshness that pairs perfectly with the creaminess of the ingredients. This fun and comforting salad is delicious warm or room temperature but can also be made in advance and served cold.
Provided by Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted boiling water to a rolling boil. Add the macaroni and cook until al dente, about 1 minute less than package directions suggest.
- Meanwhile, in a large bowl, mix the cream cheese, mayonnaise, pimento peppers, Cheddar, chives, smoked paprika, garlic, hot sauce and a pinch of salt and black pepper together until thoroughly combined.
- Transfer the cooked macaroni directly to the large bowl with the cheese mixture and mix until everything is thoroughly combined. Fold in the red bell pepper and garnish with more smoked paprika. Serve immediately or chill in the fridge until ready to serve.
PIMENTO CHEESE MACARONI SALAD
Pimento Cheese Pasta Salad - seriously DELICIOUS! So simple, yet so amazing! Macaroni, cheddar cheese, diced pimentos, celery, green onions, mayonnaise, garlic powder, salt and pepper. Can make ahead and refrigerate until ready to eat. Perfect for summer potluck! Such an easy side dish recipe!
Provided by Plain Chicken
Categories Side Dish
Time 15m
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain and cool.
- Combine cooled pasta with remaining ingredients in a large bowl.
- Cover and chill before serving.
BAKED MACARONI AND PIMENTO CHEESE
From the KC Star (local newspaper) n adapted from Southern Living...it looks so DARN and HEALTHY that I wish I could eat some right now! :P
Provided by Vanessa
Categories One Dish Meal
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook macaroni according to the package; drain.
- Heat oven to 350 degrees.
- In a large skillet over medium heat, melt the butter.
- Whisk in flour gradually until smooth. Cook, whisking constantly, for 1 minute.
- Gradually, whisk in the milk, salt, cayenne pepper and garlic powder. Cook,.
- while whisking frequently for 3-5 minutes or until thickened.
- Add cheddar cheese and pimentos; cook until cheese is melted and sauce is smooth.
- Remove from heat and stir in pasta.
- In a baking dish with cooking spray (9-by-13 in.), spoon pasta mixture.
- In a bowl, add parmesan cheese and bread crumbs. Sprinkle over pasta mixture.
- Bake 15 to 20 minutes or until golden and bubbly!
CHRIS
A food processor is essential so that we can turn the rustic pimento cheese into a smooth sauce that we can toss the macaroni pasta in.
Provided by chris
Categories sides, salads
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Cook the macaroni according to the instructions on the package. Remember to add salt to the water once it reaches a boil.
- Meanwhile, make the pimento cheese. Add the grated cheddar cheese, mayo, pickle and hot sauce to a food processor and blend well.
- When the pasta is done, drain the liquid. Add the hot pasta to a large bowl along with 3 tablespoon of pickle brine. Gently stir with a spatula to coat. After 5 minutes, add 2 more tablespoons of pickle brine and gently stir again. Let cool for at least 15 minutes.
- Add the pimento cheese sauce to the pasta. Gently toss with a spatula until each noodle is well coated in sauce. Taste. Add black pepper and more hot sauce if you like. Garnish with green onions or chives. Serve cold or at room temperature.
PIMENTO MACARONI
Number Of Ingredients 7
Steps:
- Pimiento Macaroni Salad Cook 1 pound macaroni; drain and rinse. Toss with 4 cups shredded sharp cheddar, 3/4 cup mayonnaise, one 8-ounce jar pimientos (drained and chopped), 4 chopped scallions and 1/2 teaspoon cayenne; season with salt. Read more at: http://www.foodnetwork.com/recipes/articles/50-picnic-salads.html?oc=linkback
PIMENTO MACARONI SALAD RECIPE - (4.2/5)
Provided by hicksofmarvin
Number Of Ingredients 7
Steps:
- Combine noodles, cheese and mayonnaise in a large bowl. Fold in spices, pimentos, and green onions. Refrigerate until you are ready to serve!
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- Preheat oven to Bake at 375 F. degrees. Butter the bottoms and sides of each cast iron pan. Set them aside.
- Bring a medium-size pot filled with water to a full boil on stove-top. Add 1/2 teaspoon of salt to the boiling water and toss in the pasta shells. Cook the pasta until al-dente, about 5 to 6 minutes.
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- Cook the pasta in salted water according to the package directions. Cook to the shorter time indicated.
- Put the reserved liquid and the pimento cheese mixture in the pan. Stir together over high heat until the pimento cheese has mostly melted.
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Reviews 2Category DinnerCuisine AmericanTotal Time 20 mins
- Heat butter in Dutch oven over medium-high heat until foaming. Add flour and whisk to combine, about one minute. Whisking constantly, add milk.
- Bring mixture to a boil, whisking constantly. Reduce heat to medium and simmer until thickened to the consistency of heavy cream, whisking occasionally.
- Take off heat and stir in pimento cheese until cheese is fully melted. Add pasta and stir over medium low heat until heated through, 3-5 minutes. Let it sit for 5 minutes off the heat before serving.
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5/5 (1)Total Time 15 minsCategory Side DishesCalories 474 per serving
- Mix the cheddar, mayonnaise, Worcestershire sauce and pimentos together in a small bowl. Cover with plastic wrap and place in the refrigerator until the noodles are cooked.
- Mix together the dry noodles, stock, water, pepper, cumin, paprika, garlic powder, mustard, salt and green chilies in the Instant Pot.
- Secure the lid and set the vent to the sealed position. Press "Pressure Cook." Adjust the pressure to "High Pressure." Press the "-/+" button until the time display reads 5 minutes.
- Once the timer sounds, quick release the pressure. Remove the pimento cheese from the fridge and mix it into the noodles along with the cream cheese and half of the diced jalapeño.
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5/5 (15)Total Time 26 minsCategory Side DishCalories 285 per serving
- *If using a standard blender, first soak cashews in hot water for 1 to 2 hours (or soak seeds for 1 hour). Then, drain and follow recipe. In a high-speed blender combine all sauce ingredients. Gradually increase speed, then blend on high until completely smooth. Set sauce aside.
- Cook pasta according to package directions. Immediately drain in a colander and thoroughly rinse with cold running water, tossing/stirring pasta until it's cool. Drain well.
- Pour about half of the sauce into the pasta pot. Add the macaroni and stir to combine. Add more sauce, and continue to stir making sure all of the macaroni is completely coated. It will seem very saucy at this point but will thicken as it sits and after adding the veggies.
- Reserve a tablespoon or two of each of the veggies for garnish, if desired. Add remaining celery, bell pepper, onion, and pimentos to the pot. Stir to combine.
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