Baked Macaroni and Pimiento Cheese Monday, May 20, 2013


Based on a Southern Living recipe

1 12 oz pkg elbow macaroni
3 TBSP butter
1/4 cup all-purpose flour
2 cups milk
1 tsp salt
1/4 tsp ground red pepper
2 cups sharp Cheddar cheese, shredded
1 4 oz jar diced pimiento, drained
3/4 cup fine, dry breadcrumbs
3/4 cup freshly grated Parmesan cheese


Prepare pasta according to package directions. 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 cups milk and next 2 ingredients; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese and pimiento until melted and smooth. Remove from heat, and stir in pasta. Pour macaroni mixture into a lightly greased 13 x 9 inch baking dish. Stir together breadcrumbs and Parmesan cheese; sprinkle over mixture. Bake at 350° for 15 to 20 minutes or until golden and bubbly.


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