PIMIENTO CHEESE AND TOMATO BITES
To make this even easier, we set a bowl of the pimiento cheese on a platter with crackers, cherry tomatoes, cut-up veggies, and a spoon, and let guests help themselves.
Provided by thehungryscientist
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 30
Number Of Ingredients 15
Steps:
- Stir together cream cheese, mayonnaise, onion, Worcestershire, lemon juice, dried mustard, hot sauce, sugar, kosher salt, and pepper in a bowl. Fold in diced pimiento and cheeses. Spread 1 tablespoon cheese mixture onto each cracker. Top with cherry tomato halves.
Nutrition Facts : Calories 70.6 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 111.3 mg, Sugar 0.5 g
PIMIENTO MAC AND CHEESE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
- Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms and 2 teaspoons thyme. Cook, tossing occasionally, until tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Stir in the flour to coat the vegetables; cook 1 minute. Add the chicken broth and milk and bring to a boil, stirring, until the mixture is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimiento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta until combined; season with salt and pepper.
- Dollop the remaining 1/2 cup pimiento cheese on the pasta mixture and broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with the cracker crumbs and remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool 10 minutes.
Nutrition Facts : Calories 760, Fat 36 grams, SaturatedFat 9 grams, Cholesterol 77 milligrams, Sodium 1143 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 40 grams, Sugar 11 grams
PIMENTO MAC AND CHEESE
This recipe combines two classic Southern dishes to create something special: Pimento cheese, a spread for sandwiches, crackers and vegetables, meets mac and cheese for a peppery and spicier version of the traditional baked casserole. The core ingredients of pimento cheese - sharp yellow Cheddar, pimento peppers and cream cheese - cook into a sauce that's creamier and tangier than the usual purely cheese base.
Provided by Vallery Lomas
Categories dinner, casseroles, main course, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
- Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
- Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
- While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
- Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.
More about "pimento mac and cheese bites recipes"
MINI PIMENTO MAC & CHEESE BITES - VEGETARIAN 'VENTURES
From vegetarianventures.com
Cuisine VegetarianEstimated Reading Time 4 minsCategory Appetizer
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and whisk constantly for two minutes. Next, slowly whisk in the milk until completely combined and no lumps are left. Add in mustard, onion powder, garlic powder, and paprika, and bring to a simmer. Let simmer for ten minutes, whisking often. Remove from heat.
- Next, temper the egg by adding a teaspoon of milk mixture to the egg at a time until it’s heated up. Whisk egg into milk mixture and fold in macaroni and pimentos. Transfer to prepared baking dish.
- In a small saucepan, melt the additional three tablespoons of butter over medium. Fold in the breadcrumbs until they are completely coated with the butter. Spread over macaroni and bake for thirty minutes.
MACARONI-AND-PIMIENTO CHEESE BITES RECIPE | MYRECIPES
From myrecipes.com
Servings 66Total Time 8 hrs 50 mins
- Meanwhile, melt butter in a large skillet over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk and next 3 ingredients; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese and pimiento until melted and smooth. Remove from heat, and stir in pasta.
- Line a 13- x 9-inch pan with plastic wrap, allowing several inches to extend over edges of pan. Pour mixture into prepared pan. Cool slightly; cover and chill 8 hours. Remove macaroni mixture from pan, and cut into 1-inch squares.
- Stir together breadcrumbs and Parmesan cheese in a shallow dish or pie plate. Whisk together eggs and 1/2 cup milk in another shallow dish or pie plate; dip macaroni bites in egg mixture, and dredge in breadcrumb mixture.
PIMENTO MAC AND CHEESE BITES RECIPE - REAL SIMPLE
From realsimple.com
2.9/5 (109)Total Time 45 mins
- Bring a large pot of salted water to a boil, add the macaroni, and cook according to package instructions. Drain well and set aside.
- Meanwhile, melt the butter in a small pot over medium heat. Add the flour and cook, whisking constantly, about 2 minutes. Add the milk and cook, whisking constantly, until the mixture has thickened, about 5 minutes. Remove from heat and let cool slightly.
- Combine the cream cheese, mayonnaise, mustard, hot sauce and cayenne in a large bowl and stir until smooth. Add the cooled flour mixture and egg and stir to combine. Add the cheddar cheese, bread crumbs, and pimentos and stir to combine. Add the reserved pasta and stir until completely coated.
- Heat oven to 375°. Spoon heaping mounds of the macaroni mixture into the cups of 1 ½ mini muffin tins (about 36 cavities), pressing down lightly so that they are well-packed and resemble little muffins. Bake until bubbling and deep golden brown at the edges, about 10 minutes.
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