Basic elbow macaroni gets an upgrade
with pimiento cheese and chili pepper
for a Southern spin on classic Mac and Cheese.
Makes
6 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to broil.
Melt butter in a large enamel-coated
cast-iron Dutch oven over
medium heat. Add bell pepper,
chile pepper, and onion; cook until
tender, about 6 minutes. Whisk
in flour, and cook for 2 minutes.
Gradually whisk in milk, and bring to
a simmer. Cook, whisking frequently,
until slightly thickened, about
3 minutes. Stir in salt and pepper.
Gradually whisk in pimiento cheese
until smooth. Stir in cooked pasta.
Divide mixture evenly among
6 (8-ounce) cast-iron oval mini
servers (about 1¼ cups each)
or 1 (10-inch) cast-iron skillet.
Sprinkle with crackers and cheese.
Broil until golden brown, about
3 minutes. Top with pepper,
if desired.
