Pimiento Mac and Cheese is ultra creamy with bacon bits, crisp green onion, and a light dash of hot sauce for an added little kick.
It wasn’t until making this recipe that I started to truly felt like I live in the south now. Haha! What can be more of a southern comfort food than hot sauce infused, bacon laden, pimiento mac and cheese?? All I need is a side of brisket and some beans, and it’ll be the ultimate southern meal!
My husband grew up eating homemade pimiento cheese, but I had never had it until last year when we hosted a Kentucky Derby party and I made some of my own. I was surprised at how much I loved it! It has just the right amount of tang mixed with the cheese and red peppers to make an awesome snack dip for crackers OR a filling for a sublime mac and cheese!
Since I had only had the homemade version of pimiento cheese, I was a bit skeptical of store-bought; mainly afraid that it would be too blended together without any shreds of cheese remaining. I was pleasantly surprised that Price*s Pimiento Cheese is made with real cheese and tastes very true to the dip I made at home last year! I had a few ideas of what I wanted to do with the Pimiento Cheese, but as the true mac and cheese lover that I am, I knew I had to go with a spicy mac filled with bacon, onion, and a thick creamy sauce. I wanted to cook it all in one pot as well, because (dishes), and besides, what’s more awesome than those crispy mac edges that come from baking it in a blazing hot cast iron skillet?
You can check this link to see where you might be able to find Price*s Pimiento Cheese near you. I found it at one of my local grocery stores as well as all the surrounding Target stores. It will be either in the refrigerated cheese section or near other dips such as hummus, veggie dips, and guacamole.
Psssssst, if you don’t have your 4th of July menu set yet, you should try this out!
- 3 cups dried pasta shells
- 4 thick slices bacon, chopped
- 1 small yellow onion, minced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon mustard powder
- 2 cups milk
- 12 oz container Price*s Pimiento Cheese
- 4 ounces grated sharp cheddar cheese
- 2 teaspoons hot sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 green onions, green parts only, chopped
- Cook pasta according to package directions, then drain and set aside.
- Preheat oven to 400 degrees
- In an oven proof skillet, sauté bacon until almost crispy, then add in minced onion and cook until onion is soft, about 4 minutes.
- Add butter, let melt, then whisk in flour and mustard powder and cook over medium heat until flour starts to slightly brown, about 1 minute.
- Whisk in milk, making sure no lumps of flour remain. Milk will start to thicken and bubble after 3-4 minutes.
- Remove from heat.
- Add Pimiento Cheese, grated cheese, hot sauce, salt, and pepper. Stir until cheese is all melted and sauce is thick and creamy.
- Add in cooked pasta, stir to coat, then place skillet in oven for 15-20 minutes, or until edges are brown and the top is bubbly and starting to brown.
- Top with chopped green onions and extra hot sauce if desired.
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