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
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.
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
PIMENTO MACARONI AND CHEESE
Pimento Macaroni and Cheese is an easy skillet mac with the flavors of pimento cheese. If you're a pimento cheese lover, it'll be your new favorite dinner!
Provided by Sue Moran
Categories 30 minute dinner
Number Of Ingredients 11
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 CHEESE AND TOMATO BITES
To make this even easier, we set a bowl of the pimiento cheese on a platter with crackers, cherry tomatoes, cut-up veggies, and a spoon, and let guests help themselves.
Provided by thehungryscientist
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 30
Number Of Ingredients 15
Steps:
- Stir together cream cheese, mayonnaise, onion, Worcestershire, lemon juice, dried mustard, hot sauce, sugar, kosher salt, and pepper in a bowl. Fold in diced pimiento and cheeses. Spread 1 tablespoon cheese mixture onto each cracker. Top with cherry tomato halves.
Nutrition Facts : Calories 70.6 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 111.3 mg, Sugar 0.5 g
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
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
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.
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
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
SOUTHERN MACARONI AND PIMIENTO CHEESE
Pimiento cheese livens up this tasty macaroni and cheese recipe. The blend of cheddar cheese, mayo, cream cheese, and pimientos is very Southern.
Provided by Diana Rattray
Categories Main Course Pasta Side Dish
Time 45m
Yield 8
Number Of Ingredients 9
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
Nutrition Facts : Calories 584 kcal, Carbohydrate 26 g, Cholesterol 101 mg, Fiber 2 g, Protein 26 g, SaturatedFat 21 g, Sodium 1598 mg, Sugar 2 g, Fat 42 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
MACARONI-AND-PIMIENTO CHEESE BITES
"Wow everyone with easy & delicious bites that are the perfect party poppers!" From Southern Living Jan 2008, submitted by Melody lee Dothan.
Provided by Meredith .F
Categories Cheese
Time 32m
Yield 5 1/2 dozen
Number Of Ingredients 14
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.
Nutrition Facts : Calories 625.3, Fat 31.3, SaturatedFat 18.4, Cholesterol 164.4, Sodium 1124.8, Carbohydrate 55.3, Fiber 2.6, Sugar 2.8, Protein 30
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- Bring a large pot of salted water to a boil, add the macaroni, and cook according to package instructions. Drain well and set aside.
- Meanwhile, melt the butter in a small pot over medium heat. Add the flour and cook, whisking constantly, about 2 minutes. Add the milk and cook, whisking constantly, until the mixture has thickened, about 5 minutes. Remove from heat and let cool slightly.
- Combine the cream cheese, mayonnaise, mustard, hot sauce and cayenne in a large bowl and stir until smooth. Add the cooled flour mixture and egg and stir to combine. Add the cheddar cheese, bread crumbs, and pimentos and stir to combine. Add the reserved pasta and stir until completely coated.
- Heat oven to 375°. Spoon heaping mounds of the macaroni mixture into the cups of 1 ½ mini muffin tins (about 36 cavities), pressing down lightly so that they are well-packed and resemble little muffins. Bake until bubbling and deep golden brown at the edges, about 10 minutes.
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4/5 (6)Category Appetizer, SnackCuisine AmericanTotal Time 18 mins
- Place Phyllo cups on a baking sheet. Spoon pimento cheese into each cup and top with red pepper jelly. If desired, add a pecan piece to each. Bake in the oven for 8 to 10 minutes.
MINI PIMENTO MAC & CHEESE BITES - VEGETARIAN 'VENTURES
From vegetarianventures.com
Cuisine VegetarianEstimated Reading Time 4 minsCategory Appetizer
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and whisk constantly for two minutes. Next, slowly whisk in the milk until completely combined and no lumps are left. Add in mustard, onion powder, garlic powder, and paprika, and bring to a simmer. Let simmer for ten minutes, whisking often. Remove from heat.
- Next, temper the egg by adding a teaspoon of milk mixture to the egg at a time until it’s heated up. Whisk egg into milk mixture and fold in macaroni and pimentos. Transfer to prepared baking dish.
- In a small saucepan, melt the additional three tablespoons of butter over medium. Fold in the breadcrumbs until they are completely coated with the butter. Spread over macaroni and bake for thirty minutes.
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- In a large bowl, use an electric mixer to beat cream cheese until smooth. Beat in mayonnaise, Worcestershire sauce, Dijon mustard, garlic salt, onion powder, and cayenne. Scrape bowl and mix in grated cheddar and diced pimentos until well combined. Season with salt and/or black pepper, to taste. Refrigerate for at least 4 hours or until firm.
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- Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
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Reviews 2Category DinnerCuisine AmericanTotal Time 20 mins
- 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. Reduce heat to medium and simmer until thickened to the consistency of heavy cream, whisking occasionally.
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