Pimiento Mac n’ Cheese

Prep Time: 10 minutes

Cooking Time: 20 minutes

Special Tools: a grater, and a large baking dish will help

Feeds: a small army or one very hungry guy!

 

1 ea.                4oz. jar diced pimientos, liquid drained

¼ cup             butter

¼ cup             flour

1 ea.                jalapeno, seeds removed and diced

1 tbsp.             garlic, minced

1 lt.                  homogenized milk

250 gr.             cream cheese

500 gr.             medium orange cheddar, grated

500 ml.           heavy cream

TT                   S&P

2 lbs.               shell pasta

2 cups             crushed BBQ chips

 

• Place a large pot of water on to boil, salt it
• Meanwhile, place a heavy bottom sauce pot on medium high heat
• Add the butter, melt, then add diced jalapenos, and garlic
• Let sweat 1 minute or so
• Then add the flour and stir with a spoon to combine, let toast lightly, but not brown too much
• Then add the milk and whisk to combine
• Let the sauce slowly come to a simmer, stirring VERY regularly, as it will want to burn to the bottom
• Add the pimientos, and the heavy cream, let simmer slowly, another 5-6 minutes, or under the sauce has thickened and the chalky taste of flour has cooked out
• Add the cream cheese and whisk until smooth
• Preheat the oven to 450F
• Cook the pasta in the pot of water until desired consistency, about 8 minutes, but it will depend on size
• Add the grated cheese to the sauce and whisk until melted, season to your liking
• Now, drain the pasta and pour into the sauce, stirring well to combine
• Once combined, place in a large baking dish and top with crushed BBQ chips
• Bake in the oven until the top browns slightly and the sauce thickens up a little further
• Enjoy!

 

Who’s hungry?