Cabot Pimento Mac & Cheese
Mac & Cheese
Our Pimento Mac & Cheese recipe is a favorite among Cabot fans. And if you watched our video we know you don’t need convincing to try this gourmet mac and cheese recipe! Just gather the ingredients and get cooking so you can dig into this creative twist on traditional mac and cheese. Be sure to share the recipe with your friends and family on Facebook, Pinterest, Twitter and Instagram.
To make 6 servings of this gourmet mac and cheese dish, start by preheating your oven to 350°F. Spray 6 individual baking dishes or a 9×13 baking dish with nonstick spray.
Melt Cabot Salted Butter over medium heat in a large pan. Whisk flour into the melted butter until combined. Continue whisking constantly for 2 minutes.
Slowly add milk and whisk until flour mixture has thickened. Add 1 cup of Cabot’s recipe for the Best Pimento Cheese, as well as the smoked paprika, salt and pepper. Remove from the heat and whisk until cheese is melted.
Stir the cooked pasta into the sauce and divide the mixture between 6 individual baking dishes (or pour into a 9×13 baking dish). Top with the remaining 1½ cups of Cabot’s Best Pimento Cheese and bake for 25-30 minutes until bubbly and the topping is melted.
When you’re in the mood for a mac and cheese recipe that’s loaded with delicious veggies, look no further than our Roasted Veggie Mac and Cheese. You’ll love it! As a co-operative of over 1,000 farm families, Cabot is dedicated to working hard to ensure that all of our dairy products are made using high quality ingredients. We’re confident that you and your family will love our spicy mac and cheese recipe, but we’d love to hear your feedback after you try it, so please consider rating and reviewing it.
- 16 ounces elbow or rotini pasta, cooked al denté according to package directions
2½ cups Cabot’s Best Pimento Cheese, divided (use leftovers for a snack)
¼ cup Cabot Salted Butter
⅓ cup King Arthur All-Purpose Flour
- 2½ cups milk
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 ounces elbow or rotini pasta, cooked al denté according to package directions
1 ¼ cups Cabot’s Best Pimento Cheese, divided (½ cup for sauce and ¾ cup for topping)
2 tablespoons Cabot Salted Butter
2½ tablespoons King Arthur All-Purpose Flour
- 1¼ cups milk
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Cooking for fewer people? To reduce this recipe to 3 servings cut the ingredients in half (as below), use three individual baking dishes (or one smaller baking dish), and a medium pan for sauce. Divide the Pimento Cheese between the sauce and the topping. The other directions remain the same.
- PREHEAT oven to 350°F and spray 6 individual baking dishes or a 9×13 baking dish with nonstick spray.
- MELT butter over medium heat in a large pan. Whisk flour into the melted butter until combined. Continue whisking constantly for 2 minutes, or until the mixture has just started to become lightly golden.
- ADD milk slowly and whisk until flour mixture has thickened. Add 1 cup of the pimento cheese, smoked paprika, salt and pepper. Remove from the heat and whisk until cheese is melted.
- STIR the cooked pasta into the sauce.
DIVIDE the mixture between 6 individual baking dishes or pour into a 9×13 baking dish. Top with the remaining 1½ cups Best Pimento Cheese and bake for 25-30 minutes, or until bubbly and the topping is melted.
- NOTE: Freezing unused portions of this recipe is recommended. Wrap portions tightly in plastic wrap to keep air out before freezing. Thaw overnight in the refrigerator and reheat in a 300°F oven. May also be thawed or reheated in the microwave.