Pimento Mac Cheese Custard Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PIMENTO MAC AND CHEESE

Not your old box Mac and Cheese ! I found this Recipe on ifood when looking for a Grown Up style Mac & Cheese and I think this is it ! Making this in 4 individual serving bowls, and I top with crumbled bacon and bread crumbs just before removing from oven that last few minutes of cooking to give it just a little extra grown up touch.

Provided by lesliecoy

Categories     Macaroni And Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7



Pimento Mac and Cheese image

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.

Nutrition Facts : Calories 589.7, Fat 12, SaturatedFat 4.3, Cholesterol 17.1, Sodium 133.4, Carbohydrate 98.8, Fiber 3.9, Sugar 3.1, Protein 20

1 lb macaroni (try something other than elbow!)
14 ounces pimento cheese (regular or jalepeno)
1/4 cup margarine (Brummel & Brown)
1/3 cup flour
2 cups milk
salt and pepper
bacon crumbles and fine breadcrumbs

FRIED PIMENTO MAC AND CHEESE

These little squares of fried mac and cheese heaven are crunchy, creamy, spicy and gooey--all at the same time.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 11



Fried Pimento Mac and Cheese image

Steps:

  • Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on at least 2 sides.
  • Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Continue to boil, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
  • Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, pimentos, sour cream, hot sauce, cayenne, 1 teaspoon salt and a few grinds of black pepper and stir until smooth, thick and creamy. Spread into the prepared baking dish and freeze until firm, about 30 minutes.
  • Use the parchment overhang to lift the macaroni in a block from the dish. Cut into 2-inch squares, transfer to a baking sheet and freeze until completely firm, about 30 minutes.
  • Meanwhile, fill a large, heavy-bottomed pot with 2 inches of oil and heat until a deep-frying thermometer registers 375 degrees F. Fry the mac and cheese squares in batches until golden brown on the outside and warm and gooey on the inside, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate. Serve warm with more hot sauce drizzled over top.

4 cups milk
12 ounces elbow macaroni
8 ounces shredded Cheddar (about 2 cups)
4 ounces shredded part-skim mozzarella (about 1 cup)
4 ounces cream cheese
Two 4-ounce jars diced pimento peppers, drained
1/3 cup sour cream
2 tablespoons hot sauce, plus more for serving
Large pinch cayenne pepper
Kosher salt and freshly ground black pepper
Vegetable oil, for frying

PIMIENTO MAC AND CHEESE

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13



Pimiento Mac and Cheese image

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.

Nutrition Facts : Calories 760, Fat 36 grams, SaturatedFat 9 grams, Cholesterol 77 milligrams, Sodium 1143 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 40 grams, Sugar 11 grams

Kosher salt
8 ounces large pasta shells
1/4 cup vegetable oil
1 onion, chopped
8 ounces sliced cremini mushrooms
1 tablespoon chopped fresh thyme
Freshly ground pepper
1/4 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
1 cup whole milk
3 5-ounce cans tuna packed in water, drained
1 cup pimiento cheese spread
8 butter crackers, crumbled

PIMENTO MAC AND CHEESE

This recipe combines two classic Southern dishes to create something special: Pimento cheese, a spread for sandwiches, crackers and vegetables, meets mac and cheese for a peppery and spicier version of the traditional baked casserole. The core ingredients of pimento cheese - sharp yellow Cheddar, pimento peppers and cream cheese - cook into a sauce that's creamier and tangier than the usual purely cheese base.

Provided by Vallery Lomas

Categories     dinner, casseroles, main course, side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 13



Pimento Mac and Cheese image

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.

10 tablespoons unsalted butter, plus more for dish
Kosher salt and freshly ground black pepper
1 pound macaroni elbows
1/2 cup panko bread crumbs
1 small yellow onion, diced
2 garlic cloves, minced
1 jalapeño, minced (seeded if desired for mild heat)
1/2 cup all-purpose flour
1 teaspoon paprika
4 cups whole milk
12 ounces sharp yellow Cheddar cheese, grated (3 cups)
4 ounces cream cheese, softened
2 (2-ounce) jars sliced pimentos, drained (1/2 cup)

PIMIENTO MAC AND CHEESE

Classic mac and cheese gets a touch of Southern charm when the flavors inspired by pimiento cheese are added. Flecks of roasted bell pepper, a little mustard powder and cayenne for zip, and a good amount of sharp cheddar cheese made up the flavor base. And since this mac and cheese is baked in the oven, adding eggs, sour cream, and a little grated onion ensure there will be no dry scoops on plates come dinnertime.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h5m

Yield Serves 10 to 12

Number Of Ingredients 15



Pimiento Mac and Cheese image

Steps:

  • Preheat oven to 350°F. Generously brush a 2 1/2-to-3-quart baking dish with butter. Char red pepper over a gas flame on high (or, if you don't have a gas stove, on a rimmed baking sheet directly under the broiler) until blackened all over, 6 to 8 minutes.
  • Transfer peppers to a bowl; cover with plastic wrap and let stand 10 minutes. Rub charred skin with a paper towel to remove. Peel, seed, and stem pepper, then cut into 1/2-inch pieces.
  • Cook macaroni in a pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain well; transfer to prepared baking dish. Mix in cubed cheese and 1/2 cup roasted red pepper (reserve remainder for another use).
  • In a large bowl, whisk together flour, 1 1/2 teaspoons salt, mustard, cayenne, and nutmeg. Whisk in sour cream and eggs until smooth, then onion, half and half, cream, and Worcestershire until thoroughly combined. Pour over macaroni mixture; gently shake dish to blend. Sprinkle grated cheese evenly over top.
  • Bake until set around edges but still loose in center, 25 to 30 minutes (do not overbake; mixture will continue setting as it cools). Let cool on a wire rack until set but still warm, 10 to 20 minutes. Serve.

Unsalted butter, softened, for baking dish
1 red bell pepper
8 ounces elbow macaroni (2 cups)
Kosher salt
11 ounces extra-sharp cheddar, 5 ounces cut into 1/2-inch cubes (1 1/2 cups), 6 ounces coarsely grated (1 3/4 cups)
2 tablespoons plus 1 teaspoon unbleached all-purpose flour
1 1/2 teaspoons ground mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
2/3 cup sour cream
2 large eggs
1/3 cup grated onion (from 1)
1 cup half and half
1 cup heavy cream
1 teaspoon Worcestershire sauce

CUSTARD-STYLE MAC AND CHEESE

Bake this delicious custard-style mac and cheese - a tasty side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 10



Custard-Style Mac and Cheese image

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
  • In large bowl, stir eggs, milk, salt, mustard, black pepper, red pepper and 2 cups of the cheese with wire whisk until blended. In baking dish, place half of the cooked macaroni. Sprinkle with 2 cups cheese. Top with remaining macaroni. Pour egg mixture evenly over all.
  • Cover; bake 35 minutes. Uncover. Sprinkle with bread crumbs; drizzle with melted butter. Sprinkle with remaining 1 cup cheese. Bake 5 to 8 minutes longer or until golden brown and set.

Nutrition Facts : Calories 700, Carbohydrate 54 g, Fat 2, Fiber 3 g, Protein 32 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 970 mg

1 package (16 oz) elbow macaroni
4 eggs, slightly beaten
4 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
5 cups shredded sharp Cheddar cheese (20 oz)
1 1/2 cups soft bread crumbs (about 2 slices bread)
1/4 cup butter or margarine, melted

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



Easy Pimento Macaroni and Cheese image

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

3 cups shell macaroni, uncooked
1 jar (5 oz.) KRAFT Pimento Spread
1/3 cup milk
3/4 cup KRAFT Finely Shredded Sharp Cheddar Cheese

PIMIENTO MAC AND CHEESE

How do you improve on mac and cheese? Mix in a little southern charm. The mix of Parmesan, cheddar, bell pepper, and Peppadew peppers coats the pasta perfectly.

Provided by Rozanne Gold

Categories     Food Processor     Cheese     Pasta     Vegetarian     Quick & Easy     Low Cal     Dinner     Cheddar     Mozzarella     Winter     Family Reunion     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Kosher

Yield Makes 6 servings

Number Of Ingredients 12



Pimiento Mac and Cheese image

Steps:

  • Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
  • Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
  • Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
  • Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
  • Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
2 garlic cloves, halved, divided
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons unsalted butter, room temperature, divided
1/2 cup freshly grated Parmesan cheese, divided
3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
1/4 teaspoon ground ancho chiles
1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated whole-milk mozzarella
8 ounces medium shell pasta or gemelli
Ingredient info:
Look for panko at supermarkets and at Asian markets. Ground ancho chiles are available in the spice section of supermarkets and at Latin markets.

PIMENTO MAC & CHEESE CUSTARD

The best way to have your macaroni in the freezer: a custard-style baked mac 'n' cheese. This one uses eggs and béchamel to bind very cheesy noodles.

Provided by Ashley Christensen

Categories     Macaroni and Cheese     Freezer Food     Freeze/Chill     Egg     Vegetarian     Dinner     Thanksgiving     Cheese     Milk/Cream     Soy Free     Tree Nut Free     Peanut Free     Pasta

Yield 8 servings

Number Of Ingredients 13



Pimento Mac & Cheese Custard image

Steps:

  • Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
  • Fill a large pot with the water and add 2 tablespoons salt. Bring to a boil over high heat, add the macaroni, and cook for about 5 minutes, until just shy of al dente. Drain and set aside.
  • In a medium bowl, mix together the white and aged Cheddars and the Parmesan. Remove and reserve one-fourth of the cheese mix for the top. To the bowl with the rest of the cheese mix, add the macaroni, pimentos, and flour and mix well to combine. Pour the mixture into the prepared baking dish.
  • In a large bowl, whisk the eggs until blended, then whisk in the hot sauce, evaporated milk, half-and-half, and 2 teaspoons salt, mixing well. While whisking constantly, slowly add the béchamel to create a custard. Pour the custard evenly over the noodle mixture.
  • Cover with a layer of plastic wrap and a layer of aluminum foil and bake for 50 minutes, rotating the dish 180 degrees halfway through baking. Uncover the dish. If you plan to eat the mac and cheese right away, sprinkle the reserved cheese on top. If you plan to freeze the dish, do not add the cheese. Continue to bake, uncovered, for 15 to 20 minutes, until set, golden, and bubbling. Remove from the oven and let sit for 5 minutes before serving.
  • TO FREEZE: Let cool to room temperature, then refrigerate until well chilled. Wrap the baking dish in two layers of plastic wrap, label and date, and freeze for up to 3 months.
  • TO THAW: You can reheat this dish from frozen, or you can pull it out of the freezer and thaw it in the refrigerator for a minimum of 24 hours.
  • TO REHEAT: If reheating from frozen, unwrap the dish, place in a cold oven, and set the oven to 350°F. When the oven reaches temperature, bake for 1½ hours, then sprinkle the surface with the remaining cheese mix and bake for 15 minutes longer, until bubbling. If reheating after thawing, cut the cook time to 30 to 45 minutes.

2 quarts water
Kosher salt
8 ounces elbow macaroni
8 ounces white Cheddar cheese, shredded
4 ounces aged Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
1 cup jarred pimentos, chopped
2 tablespoons all-purpose flour
6 large eggs
2 tablespoons hot sauce, such as Tabasco
One 12-ounce can evaporated milk
1 cup half-and-half
8 cups Herbed Béchamel, freshly made or thawed

BEST FARMERS' MARKET PIMENTO CHEESE

This is a recipe that has been recreated from an award-winning recipe for pimento cheese found at our local farmers' market. You won't be disappointed. It's even better if it sits for a day in the refrigerator to allow the flavors to blend.

Provided by Colleen Kain

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 3

Number Of Ingredients 6



Best Farmers' Market Pimento Cheese image

Steps:

  • Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 2.6 g, Cholesterol 43 mg, Fat 19.8 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 9 g, Sodium 301.3 mg, Sugar 0.9 g

1 cup grated mild white Cheddar cheese (such as Vermont white Cheddar)
2 tablespoons finely chopped pimento
2 ½ tablespoons finely chopped red onion
2 ½ tablespoons finely chopped green onion (white and light green parts)
4 drops Worcestershire sauce
2 tablespoons mayonnaise, or as needed

CUSTARD-STYLE MACARONI AND CHEESE

This macaroni and cheese is more of a custard type. My family has been using this recipe for a long, long time.

Provided by Miss Annie

Categories     Cheese

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6



Custard-Style Macaroni and Cheese image

Steps:

  • Cook macaroni in water until tender.
  • Drain thoroughly.
  • Stir in butter and egg.
  • Mix mustard and salt with 1 Tbsp. HOT water, and add to milk.
  • Add cheese (saving some for top) to milk.
  • Pour macaroni into a buttered casserole and add milk/cheese mixture.
  • Sprinkle top with reserved cheese.
  • Bake at 350º for approx. 40 minutes, or until custard is set and top is crusty.

Nutrition Facts : Calories 425.3, Fat 23.6, SaturatedFat 14.4, Cholesterol 101.1, Sodium 401.9, Carbohydrate 31.1, Fiber 1.3, Sugar 1.4, Protein 21.5

1/2 lb macaroni
1 tablespoon butter
1 egg, beaten
1 teaspoon dry mustard
3 cups grated sharp cheddar cheese
1 cup milk

More about "pimento mac cheese custard recipes"

PIMENTO MAC & CHEESE - SOUTHERN-STYLE MACARONI AND …
Add the salt, pepper and dry mustard and cook another 1 minute. Pour in the milk and raise the heat to high, stirring constantly. Bring the milk to …
From simmerandsage.com
Reviews 2
Servings 6
Cuisine American
Category Main Course, Side Dish
pimento-mac-cheese-southern-style-macaroni-and image


PIMENTO MAC AND CHEESE | PAULA DEEN - SOUTHERN FOOD
Heat oven to 350 °F. Grease a 13×9 inch casserole dish with non-stick spray. Add butter to a large Dutch oven over medium heat. Once melted, add the …
From pauladeen.com
Servings 15
Total Time 15 mins
pimento-mac-and-cheese-paula-deen-southern-food image


PIMENTO MAC AND CHEESE CASSEROLE RECIPE - LIFE'S AMBROSIA
STEP #3: Add the cooked elbow macaroni and andouille sausage and mix well. STEP #4: Spread the casserole into a casserole dish. Top with remaining 1 cup of shredded cheddar. STEP #5: In a small bowl combine, panko, oil and creole seasoning. Sprinkle on casserole.
From lifesambrosia.com


PIMENTO MAC AND CHEESE - DASH OF MANDI
Instructions. In a large pot over low heat, add butter. Once melted whisk in the flour until smooth. Slowly whisk in milk with seasonings. Bring to a boil, whisking constantly until thickened. This should take about 2-3 minutes. Reduce heat to medium and add dijon, hot sauce, cream cheese, cheddar and mozzarella.
From dashofmandi.com


CUSTARD MAC AND CHEESE - THERESCIPES.INFO
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. 2. In large bowl, stir eggs, milk, salt, mustard, black pepper, red pepper and 2 cups of the cheese with wire whisk until blended. In baking dish, place half of the cooked macaroni.
From therecipes.info


PIMENTO MAC & CHEESE CUSTARD
Nov 20, 2021 - The best way to have your macaroni in the freezer: a custard-style baked mac ’n’ cheese. This one uses eggs and béchamel to bind very cheesy noodles. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.com


SOUTHERN SKILLET PIMENTO MACARONI AND CHEESE RECIPE
Slowly whisk in half-and-half. Bring to a boil, stirring constantly. Once thickened (about 2 minutes), reduce heat to low and add in cheese. Stir until cheese is melted. Stir in salt, pepper, seasonings, and pimentos. Add macaroni and stir until combined. Top with crumbled bacon and chopped parsley.
From pizzazzerie.com


WHAT IS PIMENTO CHEESE? | ALLRECIPES
By Melanie Fincher February 04, 2022. white dish with pimento cheese and spreading knife surrounded by variety of crackers. Credit: Jason Donnelly/Meredith. Pimento cheese is a spread made of Cheddar cheese, mayonnaise, and pimentos. To folks outside of the South, this combination might sound less than appetizing.
From allrecipes.com


EASY PIMENTO MAC AND CHEESE - 2 SISTERS RECIPES BY ANNA AND LIZ
1. First, cook the pasta shells in boiling water until al-dente and set them aside. 2. Second, melt the cheeses into a smooth creamy mixture, using the same pot (no need to dirty another pot) and combining both kinds of cheese with the cream, stirring on …
From 2sistersrecipes.com


PIMENTO MAC-N-CHEESE — FEAST & FABLE
Preheat the oven to 350 degrees F. Cook the macaroni, drain and set aside. While the macaroni cooks, grate the cheese and set aside. In a large sauce pan, combine the milk, red pepper flakes, smoked paprika, salt and black pepper. Bring …
From feastandfableblog.com


PIMENTO CHEESE RECIPE - COOKIE AND KATE
In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper. Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula.
From cookieandkate.com


CREAMY PIMENTO MAC AND CHEESE - OUR BALANCED BOWL
This Creamy Pimento Mac and Cheese is the ultimate holiday side dish! Ultra creamy, spiced to perfection, it combines a classic southern staple with delicious gooey mac and cheese. Yes please! Alright y’all, so as a Southern woman myself, I have been wanting to make this recipe for SO long. I am an avid lover of pimento cheese.
From ourbalancedbowl.com


PIMENTO MAC AND CHEESE RECIPE | RACHAEL RAY
1/2 cup parsley, chopped. Preparation. Pre-heat broiler to high or oven to 400°F. Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook it just shy of al dente. Heat a …
From rachaelray.com


PIMENTO CHEESE MACARONI & CHEESE - 4 SONS 'R' US
Carefully transfer the macaroni and cheese mixture into the prepared dish and spread it out into an even layer using a spatula. Then, sprinkle the cheddar cheese evenly out overtop of the macaroni. Bake the dish at 350° for 15 minutes. Serve warm with a sprinkle of the remaining 1/4 cup of crumbled bacon for garnish.
From 4sonrus.com


PIMENTO MAC & CHEESE CUSTARD RECIPE - FOOD NEWS
3 cups sharp cheddar, grated, divided. 2 3-ounce jars of pimientos, drained. 1/2 cup parsley, chopped. Preparation. Pre-heat broiler to high or oven to 400°F.
From foodnewsnews.com


PIMENTO MAC & CHEESE - PLAIN CHICKEN
Remove from heat; add red pepper, salt, black pepper, 1-½ cups cheese and pimentos to sauce and whisk until cheese is melted. Combine pasta and sauce and spoon into prepared baking dish. Cover with foil and bake 40 minutes. Remove from heat, stir, sprinkle with remaining ½ cup of cheese and return to oven for 5 minutes.
From plainchicken.com


PIMENTO MAC AND CHEESE SQUARES - SOUTHERN BITE
Preheat the oven to 350° F. Lightly spray an 8x8-inch baking dish with nonstick cooking spray. Cook the macaroni to just al dente then drain. In a medium bowl, crush the bullion cubes with a fork or between two spoons. Add the milk and eggs and whisk until well combined.
From southernbite.com


SOUTHERN PIMIENTO MAC AND CHEESE RECIPE | SOUTHERN LIVING
Step 1. Preheat broiler with oven rack 8 to 9 inches from heat. Advertisement. Step 2. Bring 1/4 cup salt and 4 qt. water to a boil in a large covered Dutch oven over high heat. Step 3. Meanwhile, microwave milk in a microwave-safe 1-qt. glass measuring cup covered with plastic wrap at …
From southernliving.com


CRAZY EASY THREE INGREDIENT PIMENTO MAC AND CHEESE
This is a three step, three ingredient meal. Step one: cook and drain the pasta (pasta = ingredient one) Step two: add your pimento cheese and milk (cheese and milk = final two ingredients) Step three: stir until totally combined. I mean…am I even allowed to …
From thegarlicdiaries.com


PIMENTO CHEESE MAC & CHEESE - JULIAS SIMPLY SOUTHERN
Instructions. Fill a medium pot with water, enough to boil pasta. Bring the water to a boil and add salt to season. Add the dried macaroni pasta and cook for 10 minutes. Drain pasta well and add back to cooking pot. Add pimento cheese and heavy cream. Mix well to combine. Add cracked black pepper and combine.
From juliassimplysouthern.com


PIMIENTO MAC AND CHEESE RECIPE | BON APPéTIT
Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 …
From bonappetit.com


PIMENTO MAC AND CHEESE-A MAC UNLIKE ANY OTHER - THE …
In a large sauce pan turned to medium, add Butter. Once melted and bubbling, add flour and stir until evenly incorporated. Once evenly incorporated, add Half and Half. Stir. Add TTGF Burger Blend and Hot Sauce. Continue stirring. Once mixture is bubbling, add Shredded Cheese, Cream Cheese, Mayo, and Pimentos.
From thetailgatefoodie.com


CABOT PIMENTO MAC & CHEESE | CABOT CREAMERY
Directions. PREHEAT oven to 350°F and spray 6 individual baking dishes or a 9×13 baking dish with nonstick spray. MELT butter over medium heat in a large pan. Whisk flour into the melted butter until combined. Continue whisking constantly for 2 minutes, or until the mixture has just started to become lightly golden.
From cabotcheese.coop


BACON AND PIMENTO MACARONI AND CHEESE RECIPE - SERIOUS EATS
Add chopped pimentos to bowl and toss to combine. Set aside. Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, bacon (with its fat), pimentos, evaporated milk mixture, and cheese. Cook over low heat, stirring constantly, until ...
From seriouseats.com


PIMENTO CHEESE MAC AND CHEESE - SWEET RECIPEAS
For the mac and cheese: Preheat oven to 375F. Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, onion powder, and pimento into the large bowl of a stand mixer. Using paddle attachment beat the mixture on medium speed until thoroughly combined.Set aside. Melt butter in large saucepan.
From sweetrecipeas.com


PIMENTO MAC & CHEESE WITH TOASTY HERB BREADCRUMBS - THE TABLE …
In a large skillet, heat butter over medium/high heat. Add in onions, pimento peppers and jalapenos. Cook for 3-4 mins until onions are a bit translucent. Next add all the seasoning/spices, give everything a good stir and mix all the spices together in with the onions, jalapenos and pimento peppers. Add the half and half, cream cheese and milk ...
From thetableofspice.com


PIMENTO CHEESE - ONCE UPON A CHEF
Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl and add the diced pimentos. Stir everything together to combine. Taste and adjust seasoning, if necessary.
From onceuponachef.com


PIMIENTO MAC AND CHEESE RECIPE - MELISSA CLARK | FOOD & WINE
Release the pressure manually. Stir the noodles, and if they look dry, stir in more milk to taste. If noodles are too al dente to your liking, stir in cheddar, and pimientos, then cover and let ...
From foodandwine.com


PIMENTO MACARONI AND CHEESE - THE VIEW FROM GREAT ISLAND
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.
From theviewfromgreatisland.com


PIMENTO MAC AND CHEESE - STIRFRYABLE
2. Add the Pimento Cheese spread to a bowl and mix in the milk to create a creamy sauce. 3. Cook noodles according to package direction. Simultaneously, preheat your oven to 350 degrees. 4. Once the pasta is cooked, drain the noodles well. Add the noodles to the cheese sauce in a separate bowl to incorporate them together. Add them to a medium ...
From stirfryable.com


MACARONI AND PIMENTO CHEESE - FRAMED COOKS
Instructions. Cook macaroni until tender in boiling salted water. Drain and set aside. 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.
From framedcooks.com


SOUTHERN MACARONI AND PIMIENTO CHEESE RECIPE - THE SPRUCE EATS
Save Recipe. A basic Southern-style pimiento cheese spread is combined with macaroni and baked to perfection with a crunchy French fried onion topping. I add some onion powder to the cheese mixture, but a teaspoon or two of fresh grated onion can be added instead. Add a dash of garlic powder to the dish or rub a split clove of garlic over the ...
From thespruceeats.com


THE CHEW: PIMENTO MAC & CHEESE RECIPE - FOODUS
Bring a large pot of water to a boil and salt thoroughly. Meanwhile, in a large saucepan, add the butter and melt over medium heat. Add the onion and season with salt, then saute until translucent. Add the mustard, flour, and paprika, then whisk and cook for 5 minutes. Add the milk while whisking constantly.
From foodus.com


PALMETTO MACARONI AND CHEESE - HOMESTYLE PIMENTO CHEESE
Stirring will prevent the milk from scorching on the bottom of the pan. Once thickened, add 1 cup of Palmetto Pimento Cheese and remove from the heat. Add macaroni to the sauce and stir until combined. Add salt and pepper to taste. Pour into a 9x13 pan. Spoon remaining Palmetto Cheese over the top.
From pimentocheese.com


PIMENTO MAC AND CHEESE - BETTER THAN BOUILLON
1. Preheat broiler. Cook pasta according to package directions; drain. 2. 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. 3. Sprinkle flour into pan; cook, stirring, for 2 to 3 minutes or until smooth. 4.
From betterthanbouillon.com


PIMENTO MAC AND CHEESE | COOK'S COUNTRY - QUICK RECIPES
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cookscountry.com


Related Search