MACARONI AND PIMIENTO CHEESE
If you like pimiento cheese sandwiches toasted or grilled, you will probably like this skillet version of mac and cheese with pimiento. Based on Golden Baked Macaroni and Pimiento Cheese from the January 2008 Southern Living magazine, I omit the topping and do not bake it. See also chef Meredith. F's recipe#280873 for an appetizer version which is chilled, cut, breaded, and fried.
Provided by Deb G
Categories Cheese
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pasta according to package directions. Do not salt water.
- Meanwhile, melt butter in a large skillet over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute.
- Gradually whisk in 2 milk, salt, red pepper, and garlic powder; cook, whisking constantly, 3 to 5 minutes or until thickened.
- Stir in cheddar cheese and pimiento until cheese is melted and smooth.
- Remove from heat.
- Stir in drained pasta until well coated with the cheese sauce.
Nutrition Facts : Calories 428.5, Fat 22, SaturatedFat 13.6, Cholesterol 66.3, Sodium 707.9, Carbohydrate 39.4, Fiber 1.8, Sugar 1.5, Protein 18.2
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
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
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!
PIMIENTO CHEESE SANDWICH
This sandwich of white bread and cheese spread is far from pretentious, but it became popular at a pretty fancy event: the Masters golf tournament in Augusta, where it's still sold for just $1.50. Pimiento cheese spread itself far predates the Masters: The first published recipe can be traced to a 1908 issue of Good Housekeeping.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 pimiento cheese sandwiches
Number Of Ingredients 7
Steps:
- Mix the cheddar, pepper jack, mayonnaise, pimientos, shallot and cayenne in a medium bowl.
- Spread the pimiento cheese mixture on 4 bread slices and top with the remaining 4 bread slices.
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
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.
PIMIENTO MAC AND CHEESE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
PIMIENTO CHEESE SPREAD
Steps:
- Puree 1/3 cup sliced pimientos (drained) in a blender or food processor until smooth. Transfer to a large bowl. Add 3 cups finely grated sharp cheddar and beat with a mixer until combined. Beat in 1/4 cup mayonnaise.
PIMENTO CHEESE GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
- Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
- Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.
SOUTHERN PIMENTO CHEESE
This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.
Provided by QUEENREYNEY
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 2.1 g, Cholesterol 44.2 mg, Fat 19.9 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 229 mg, Sugar 0.5 g
GARLIC PIMENTO CHEESE
I remember reading about making pimento cheese with garlic in the newspaper years ago but i do not remember whose recipe this was. Everybody loves this pimento cheese.
Provided by lyoung04
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- grate the cheese.
- add the pimentoes with juice and the garlic.
- add 1 cup mayonnaise plus whatever amount of mayonnaise you need to add to get the consistency that you want.
- refrigerate.
Nutrition Facts : Calories 230, Fat 19.1, SaturatedFat 8.9, Cholesterol 44.8, Sodium 374.4, Carbohydrate 5.5, Fiber 0.1, Sugar 1.5, Protein 9.7
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 SPREAD
This is one of my favorite recipes, adapted from Southern Living 2001 Recipes. The original recipe calls for mayonnaise, but I like to mix with Miracle Whip because I like the tangy taste.
Provided by Miss Annie
Categories Spreads
Time 20m
Yield 4 Cups
Number Of Ingredients 8
Steps:
- Mix the mayonnaise and Miracle whip together.
- Fold in cheeses, onion, and seasonings.
- This will store for 1 to 1 1/2 weeks, covered (if it lasts that long).
- Good for sandwiches, crackers, celery, etc.
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
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.
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