Skillet Pimiento Mac and Cheese
Difficulty: Easy | Makes: 6-8 Servings
Comfort food with a twist, this pimiento mac and cheese brings creamy, cheesy goodness to a whole new level.
Ingredients
- 2 cups grated Cheddar cheese
- 2 cups grated Monterey Jack cheese
- 8 oz American cheese
- 2 cups half and half
- 1 cup heavy cream
- 4 tablespoons all-purpose flour
- 1 stick and 2 tablespoons butter
- 6 cups cavatelli pasta
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 28 oz Roland® Diced Red Pimientos, drained
- Salt to taste
- 2 cups Roland® Plain Panko Bread Crumbs
- 2 cloves garlic, finely minced
- 2 tablespoons parsley, finely chopped
Directions
- Over high heat, melt butter in a large saucepan, and stir in the flour. Cook until it reaches a light golden color, and the flour is completely cooked
- Pour in the half and half and heavy cream, stirring occasionally. Allow the mixture to come to a simmer. Add the cheese, and seasonings, stirring thoroughly. Reduce to a low heat. Allow the cheese to melt until it is thickened into a smooth sauce
- Cook the pasta and combine with the cheese sauce. Add ¾ of the pimientos and adjust seasoning as needed
Sautee the garlic in 2 tbs of butter. Add in the panko and toast well. Season with salt and add parsley and ¼ of the pimientos
Transfer the mixture into a serving dish and top with the toasted panko and more fresh parsley
