Macaroni And Pimiento Cheese Food

PIMENTO MACARONI AND CHEESE

Steps:

• 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.
• While whisking, add the milk and cream slowly to avoid lumps. Whisk or stir with a silicone spoonula until all the milk and cream are incorporated. Keep cooking, stirring constantly, until the mixture ALMOST comes to a boil, and thickens. Do not let it boil.
• Remove the pan from the heat (this is important) and let it cool for a minute or two.
• Add the shredded cheese to the pot, stirring until the cheese has completely melted. This may take a few minutes. If necessary you can put the pot back on the stove to gently heat until the cheese melts.
• Stir in the pimentos and cooked pasta and turn into your buttered skillet.
• Mix the cracker crumbs with the melted butter until the crumbs are evenly saturated.
• Top with the crumb mixture, and bake for about 25 minutes, or until bubbling and golden.

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.

FRIED PIMENTO MAC AND CHEESE

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.

PIMENTO CHEESE MACARONI SALAD

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.

BAKED MACARONI AND PIMENTO CHEESE

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!

MACARONI AND PIMIENTO CHEESE

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.

SOUTHERN MACARONI AND PIMIENTO CHEESE

Steps:

• Heat the oven to 350 F (180 C/Gas 4). Butter a 2 1/2- to 3-quart baking dish.
• Bring a large pot of about 4 quarts of water to a boil over high heat. Add about 1 tablespoon of salt to the water. Add the macaroni, reduce the heat to medium, and continue boiling until al dente** following package directions. Drain the macaroni well.
• In a bowl combine the mayonnaise, cream cheese, shredded cheese, drained pimientos, and grated onion. Mix the ingredients together until thoroughly blended. Taste and add salt and freshly ground black pepper, as needed. Add the hot drained macaroni and mix until well blended.
• Spoon the macaroni and pimiento cheese mixture into the prepared baking dish.
• Sprinkle the French fried onions over the casserole.
• Bake for about 20 to 25 minutes, or until the macaroni and cheese mixture is hot and bubbling around the edges and the topping is lightly browned and crispy.
• Serve with a simple tossed green salad or fresh sliced tomatoes, or serve it along with a holiday meal or Sunday dinner. *Diced pimientos come in small jars, and they're located in the vegetable section of most supermarkets. If you can't find pimientos or need to substitute, use roasted red bell peppers. To roast red bell pepper or fresh red pimiento peppers, place them on a foil-lined rimmed baking sheet. Bake them in a preheated 500 F oven for about 30 minutes, turning frequently until all sides are charred. Remove the pan to a rack and cover with foil. Let stand for about 30 minutes. Quarter the peppers, remove stems, peels, and seeds. Chop the peeled peppers or slice into strips. Refrigerate roasted red peppers in oil for up to 2 weeks. **Al Dente: From the Italian, it means literally, "to the tooth." In the case of pasta, it means cooking it until it is still somewhat firm, or firm to the bite. You Might Also Like Macaroni and Cheese Croquettes Simple Macaroni and Cheese Jalapeno Macaroni and Cheese Sloppy Joe Macaroni and Cheese

MACARONI-AND-PIMIENTO CHEESE BITES

Steps:

• 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 3 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.
• Line a 13- x 9-inch pan with plastic wrap, allowing several inches to extend over edges of pan. Pour mixture into prepared pan. Cool slightly; cover and chill 8 hours. Remove macaroni mixture from pan, and cut into 1-inch squares.
• Stir together breadcrumbs and Parmesan cheese in a shallow dish or pie plate. Whisk together eggs and 1/2 cup milk in another shallow dish or pie plate; dip macaroni bites in egg mixture, and dredge in breadcrumb mixture.
• Pour oil to depth of 1 inch in a large skillet; heat to 350°. Fry bites, in batches, 2 minutes on each side or until golden.

EASY PIMENTO MACARONI AND CHEESE

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.

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.