Stovetop Pimento Mac and Cheese

“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.

Course Side

Cuisine American

Keyword mac and cheese, macaroni and cheese, pimento, pimiento

Prep Time 5

Cook Time 15

Servings

Calories 123kcal

Equipment

Saucepan

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 saucepan 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

Use Mexican Velveeta for a nice twist.

Nutrition