Pimento Cheese Mac and Cheese

Name: Pimento Cheese Mac and Cheese Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb 450 g macaroni or shells; 3 tablespoons butter; 3 tablespoons flour; 2 ½ cups whole milk; 4 oz 115 g cream cheese, softened; 2 teaspoons Dijon mustard; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon cayenne pepper (optional); 8 oz 225 g sharp orange cheddar, grated; 4 oz 115 g extra sharp white cheddar, grated; 1 jar roasted red peppers (about 12 oz / 340 g, drained well and finely chopped); Salt and black pepper (to taste); 1 cup panko breadcrumbs; 2 tablespoons melted butter; ¼ teaspoon smoked paprika; ½ cup grated cheddar

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Pimento Cheese Mac and Cheese takes everything we love about the classic Southern cheese spread – sharp cheddar, creamy richness, tangy mustard, sweet roasted peppers, a little spice – and turns it into a bubbling pan of pure homemade comfort food.

Looking for another pasta idea for the family? This Baked Mostaccioli recipe is just what you need! Tender pasta baked in a rich Italian sausage marinara sauce and layered with melted cheese.

Spooning out Pimento Cheese Mac and Cheese.

What is Pimento Cheese?

Southern pimento cheese is typically made with shredded cheddar cheese, mayonnaise, diced pimentos, and seasonings. It’s often served as a spread with crackers, vegetables, or sandwiches.

Using a jar of roasted red peppers keeps this recipe pantry-friendly while delivering the sweet, smoky flavor traditionally associated with pimentos. The result is a mac and cheese that’s richer and more complex than the standard cheddar version, with pockets of roasted pepper throughout and a deeply savory cheese sauce that tastes familiar and surprising at the same time.

This dish works equally well as a weeknight supper, a potluck contribution, or a holiday side dish. And if you’ve ever eaten pimento cheese with a spoon straight from the refrigerator, you already know why this works.

Why I Love This Recipe

Can be made in about 40 minutes
Make it a main course by adding bacon, shredded chicken, or smoked sausage
Comfy, cheesy, and delicious
Can be prepared in advance
Can be made as a stovetop mac and cheese

With a spoonful scooped out of the casserole.

Ingredients for Pimento Cheese Mac and Cheese

Ingredients

Pasta – Classic elbow macaroni is traditional, but shells, cavatappi, pipette rigate, or other short pasta shapes work beautifully. Choose a shape with plenty of ridges and crevices to catch the sauce.

Sharp Cheddar Cheese – This recipe relies on sharp cheddar for its characteristic pimento cheese flavor. Using a combination of sharp and extra-sharp cheddar creates the best balance of meltability and flavor. Grate your own cheese whenever possible, as pre-shredded cheese often contains anti-caking agents that can affect the sauce texture.

Cream Cheese – Cream cheese contributes the characteristic creamy tang associated with traditional pimento cheese spread. Allow it to soften slightly before adding it to the sauce for easier melting.

Roasted Red Peppers – A standard jar of roasted red peppers is a convenient substitute for traditional jarred pimentos. Drain them thoroughly before chopping to prevent a watery sauce.

Dijon Mustard – Mustard adds the subtle tang and depth that distinguishes pimento cheese from ordinary cheddar mac and cheese. Dijon works especially well, but spicy brown mustard can also be used.

Smoked Paprika – A small amount of smoked paprika complements the sweetness of the peppers and adds a subtle smoky note without overwhelming the dish.

Optional Mayonnaise – For an even more authentic pimento cheese flavor profile, stir in 1 to 2 tablespoons of mayonnaise along with the cream cheese.

How to Make Pimento Cheese Mac and Cheese

Drain the roasted red peppers and finely chop. Excess moisture can make the sauce unpleasantly loose.

In a large saucepan or Dutch oven, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, until the raw flour has cooked.

Milk mixed with the butter flour mixture.

Gradually whisk in the milk until smooth. Simmer gently until slightly thickened, about 3 to 4 minutes.

Lower the heat and whisk in the softened cream cheese, Dijon, smoked paprika, garlic powder, onion powder, and cayenne.

Add the cheddar cheeses a handful at a time, stirring until melted and smooth.

Fold in the chopped roasted peppers. Taste and season with salt and plenty of black pepper.

Stir in the cooked pasta.

For stovetop mac and cheese, serve immediately.

For baked mac and cheese, transfer to a buttered baking dish.

Mix the topping ingredients and scatter over the top. Bake 15 to 20 minutes until bubbling and browned at the edges.

Little Chef’s Secrets

Cook the pasta until just shy of al dente. It will continue cooking as it absorbs some of the sauce during baking.
Roasted red peppers packed in brine contain a surprising amount of moisture. Draining them well helps maintain a rich, creamy sauce.
Once the béchamel base has thickened, reduce the heat before adding the cheese. High heat can cause the sauce to become grainy.
Both cheddar cheese and jarred peppers contain salt, so wait until the sauce is complete before adjusting the seasoning.
If you’d like a darker, crunchier topping, place the baked mac and cheese under the broiler for 1 to 2 minutes before serving.

Can I make this ahead of time?

Yes. Assemble the mac and cheese, cover, and refrigerate for up to 24 hours before baking. You may need to add an extra 10 to 15 minutes to the baking time if baking directly from the refrigerator. This does give you a drier mac and cheese as the pasta absorbs some of the moisture.

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Pin it HERE!!

Tara Noland