I have been hanging on to this recipe for ages. Like maybe 3 years? I kept it because I wanted something easy and at the time, I was still looking for the perfect mac & cheese recipe. Since then, I've realized that I don't think I can commit to one mac & cheese. But that's ok. Cooper is a fan of pasta and cheese, so I think he'll help me try a few more.
This did turn out to be a pretty easy recipe, so I think it will turn up on the menu again. I really like having an option that doesn't have to be baked off in the oven, especially for a weeknight.
Pimento Mac & Cheese from Southern Living
- 8 oz penne pasta (or any small pasta)
- 2 tablespoons flour
- 1 1/2 cups skim milk
- 1 cup shredded Sharp Cheddar cheese
- 1 2oz jar pimentos, drained
- salt & pepper
- pinch of paprika
Boil the pasta in salted water according to the package. Drain and set aside. In a small bowl, whisk together the flour and 1/4 cup milk. Stir in the remaining milk until the mixture is smooth. In a large skillet over med-high heat, bring the milk mixture to a boil while whisking. Reduce the heat to medium-low and simmer, continuing to whisk, for an additional 3-5 minutes. Add the cheese, pimentos & spices, stirring until the cheese is melted. Stir in the pasta and cook for another minute, until the pasta is warmed.