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
PAULA DEEN'S PIMENTO CHEESE
From Paula Deen Food Network. I make these for our Christmas Eve celebration for the family. We loved them.
Provided by True Texas
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the shredded cheese together with the pimientos. Stir in the mayonnaise.
- With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended.
- Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use.
- Serve with corn chips or bread.
Nutrition Facts : Calories 289, Fat 23.7, SaturatedFat 12.7, Cholesterol 63.4, Sodium 458.5, Carbohydrate 5, Fiber 0.3, Sugar 1.6, Protein 14.4
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.
THE DEEN FAMILY'S PIMIENTO MAC AND CHEESE
Bobby may just make the best pimiento cheese there is. This version is a combo of Bobby's recipe and the classic Lady & Sons' version. We like to use pimiento cheese everywhere, not just as a dip. Leftovers sometimes find their way onto a burger, and every once in a while, we'll make a batch just for this souped-up mac and cheese, which we often serve with a nice cup of hot tomato soup.
Yield serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Process the cream cheese in a food processor until smooth. Add 2 cups of the cheddar cheese, the Monterey Jack cheese, the mayonnaise, pimiento, onion, salt, garlic powder, and pepper and pulse to combine.
- Transfer the pimiento cheese to a large bowl and stir in the macaroni. Spread the mixture into a 9 x 13-inch baking dish and top with the remaining 2 cups cheddar cheese. Bake for 20 to 25 minutes, or until the casserole is golden and bubbly.
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