Ingredients
1 1/2 cups uncooked macaroni
5 tablespoons salted butter (divided), plus more for greasing pan
2 tablespoons flour
1/4 teaspoon salt
2 cups half-and-half
1 (4-ounce) jar pimentos, drained
1 (8-ounce) block sharp cheddar, freshly shredded (divided
Directions
Grease a 9×9-inch pan with butter, and set aside.
In a large pot, melt 3 tablespoons butter over medium heat; add flour and salt. Stir for 3 minutes. Gradually stir in half-and-half, about 1/3 cup at a time, allowing mixture to thicken. Add pimentos, and stir constantly for 7-10 minutes until mixture thickens to a sauce. Add half the cheddar cheese, stirring until it melts, and add pasta to pot. Stir to thoroughly coat pasta.
Pour half the pasta into prepared pan. Top with Mexican cheese and half the remaining cheddar (save some for top). Add layer of pasta and remaining cheddar. Serve immediately.
Note: It’s important to grate the cheddar cheese yourself. The bagged variety will not melt as easily or have as much flavor.
If you prefer macaroni baked, cover the top with extra cheese (either variety), and bake for 15-20 minutes at 325.
Category:
A Pop of Pimento
