The Deen Familys Pimiento Mac And Cheese Recipes

PIMIENTO MAC AND CHEESE

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
• Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms and 2 teaspoons thyme. Cook, tossing occasionally, until tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Stir in the flour to coat the vegetables; cook 1 minute. Add the chicken broth and milk and bring to a boil, stirring, until the mixture is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimiento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta until combined; season with salt and pepper.
• Dollop the remaining 1/2 cup pimiento cheese on the pasta mixture and broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with the cracker crumbs and remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool 10 minutes.

THE DEEN FAMILY'S PIMIENTO MAC AND CHEESE

Steps:

• Preheat the oven to 400°F.
• Process the cream cheese in a food processor until smooth. Add 2 cups of the cheddar cheese, the Monterey Jack cheese, the mayonnaise, pimiento, onion, salt, garlic powder, and pepper and pulse to combine.
• Transfer the pimiento cheese to a large bowl and stir in the macaroni. Spread the mixture into a 9 x 13-inch baking dish and top with the remaining 2 cups cheddar cheese. Bake for 20 to 25 minutes, or until the casserole is golden and bubbly.

BACON PIMENTO MACARONI AND CHEESE

Steps:

• Preheat the broiler. Spray five 1-cup ramekins with nonstick cooking spray.
• In a large Dutch oven, cook the bacon over medium heat until crisp. Remove from the Dutch oven and drain on paper towels. Reserve 1/4 cup bacon drippings in the Dutch oven, and discard any remaining drippings. Crumble the bacon set aside.
• Add the butter to the drippings, and heat over medium-high heat until the butter melts. Whisk in the flour, whisking until smooth. Whisk in the half-and-half, and cook until the mixture is thickened and smooth, whisking constantly.
• Add the ground red pepper. Stir in the cream cheese and let melt. Add the pimentos and bacon. Season with the salt and pepper. Add 2 cups smoked Cheddar and 2 cups Parmesan.
• Spoon the pasta mixture evenly into the prepared ramekins. Top with the remaining 1 cup Cheddar and 1 cup Parmesan. Broil until cheese is lightly browned, about 4 minutes. Let stand 10 minutes before serving.

PAULA DEEN'S PIMENTO CHEESE

Steps:

• Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.

PIMENTO MAC AND CHEESE

Steps:

• Cook macaroni in boiling water for approximately 12 minutes or until pasta is tender. Drain and set aside.
• In a saucepan, melt butter over medium heat. Stir flour into the melted butter until combined. Stirring ocassionally, cook for 2 minutes'.
• Add milk and keep stirring until flour mixture has has thickened. Once thickened, add 1 cup of Palmetto Cheese and remove from the heat.
• Stir until combined. Add salt and pepper to taste.
• In oven safe bowls combine macaroni and the cheese sauce until mixed thoroughly. Spoon remaining Palmetto Cheese over the top. Bake at 350F until bubbly, approximately 25 minutes.
• Right before removing from oven, top with crumbled bacon and bread crumbs if desired.

PIMENTO MAC AND CHEESE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
• Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
• Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
• While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
• Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.