“Give me a big ole heapin’ helpin’ of thin runny mac and cheese” said no one ever, anywhere. Good thing too because my stovetop pimento mac and cheese can hold it’s own and then some. Thick and creamy. Easy. With a simple twist: pimentos! This is my kind of easy stick-to-your-ribs side dish. Perfect on a cold day.
A Heck Of A Lot Better Than The Boxed Stuff
My stovetop pimento mac and cheese is not fancy. There’s nothing here that you probably don’t already have in your pantry. Sometimes you just want something simple and comforting. This is it. If you don’t have pimentos that’s ok, it’s still a great mac and cheese recipe without them!
Or you can substitute roasted red peppers. Just drain them and give them a good chop!
And speaking of ribs, this really is great with a big ole half-rack of smoked ribs!
Stovetop Pimento Mac and Cheese
Equipment
Ingredients
- 8 ounces medium pasta shells
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk warmed
- 8 ounces Velveeta cut into small cubes
- 4 ounce pimentos drained, dried on paper towels
- ground black pepper to taste
Instructions
- Cook the pasta until just al dente per package instructions. Drain.
- Melt the butter in a medium sauce pan over medium heat.
- Whisk in the flour. Keep whisking and cook for 1 minute.
- Whisk in the milk. Bring to a slow simmer, whisking often.
- Reduce heat to low and keep whisking for 2 minutes or until the mixture is smooth.
- Add the cheese. Stir until melted.
- Stir in the pimentos.
- Add pepper to taste and stir.
- Fold in the pasta and serve.
Notes
Nutrition
Nutritional values are approximate.
