Despite having just recently posted a mac and cheese recipe, I wanted to get this recipe up prior to Turkey Day. During a recent twitter chat (#turkeytalk), I recommended this dish as a side dish and a dish for the Vegetarians at your table. This is a take on a delicious version found in Ann Arbor Michigan at Zingerman’s Roadhouse. I have had numerous meals there, and none of them disappoint. One of their specialties is a pimento mac and cheese and I was actually able to find their recipe for the pimento cheese.
All I did for this recipe was substitute the pimento cheese for cheese I added to the bechamel sauce. I will post the entire recipe here again, including the pimento cheese. The recipe calls for a lot of mayo, so its not the best on its own, but I think if you wanted to make it as a spread, swap half the mayo for a creamy whipped cream cheese. I also used the olive oil mayo. I also took a shortcut and didn’t boil the milk with bay leaves. Without further adieu…
Ingredients:
1 pound pasta, I used Penne
1 1/2 cups milk (low-fat is fine too, and I even used lactose free)
4 tablespoons butter (1/2 stick)
3 tablespoons all purpose flour
1 1/2 cups Pimento Cheese (Recipe Follows)
Freshly ground black pepper
salt
1/2 cup bread crumbs (fresh or store bought if necessary)
Preheat oven to 400. Bring a large of water to boil, seasoned well with salt.
Cook pasta about 2-3 minutes less than the directions on the box say, until very al dente. Drain pasta, rinse with cold water to stop cooking and drain well and place in a large bowl.
In a small saucepan over medium-low heat, add 3 tablespoons of butter. When the butter starts to foam, add flour and whisk to mix. Cook, stirring regularly, for about 4-5 minutes, until it begins to brown. Add about 1/4 cup to butter/flour mixture. Whisk well and once it becomes smooth, add a little more milk at a time, whisking, almost like making risotto. Once milk has been added, mix in pimento cheese.
Pour sauce over pasta and mix. Season with salt and pepper. Pour mixture into a greased 9×13 baking pan (dutch oven works too). Top with bread crumbs and cook 15-17 minutes, or until bubbling and browned. Serve hot. Enjoy!!
Ingredients:
3/4 cup mayo
1/2 pound sharp cheddar, grated
1/4 cup roasted red pepper, diced
3/4 teaspoon juice from canned roasted pepper (optional)
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
pinch salt
Fold all ingredients together in a small bowl.
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Lovely combo of flavour! I’m drooling over the pictures!
Zingerman’s pimento cheese really rocks. It’s even better than most pimento cheese you can get here in the South.
Yes, yes it does. I can’t say I’ve had any in the south though…