Pimiento Macaroni and Cheese
Pimiento Macaroni and Cheese requires roughly 1 hour from start to finish. This recipe serves 8. One serving contains 520 calories, 25g of protein, and 20g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. 1 person found this recipe to be flavorful and satisfying. If you have cream cheese, butter, flour, and a few other ingredients on hand, you can make it. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. You can put away the pre packaged macaroni and cheese at the store, and Boston Market Macaroni and Cheese – forget the stuff in the blue box, take a few more minutes, and serve up a tasty home made macaroni and cheese.
Instructions
Prepare cellentani pasta according to package directions.
Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened.
Whisk in cheese, salt, and 1/8 tsp. ground red pepper until smooth.
Remove from heat, and stir in ham, pimiento, and pasta.
Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed cereal, 1 Tbsp. melted butter, and remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.
Bake at 350 for 30 minutes or until golden and bubbly.
Let stand 5 minutes before serving.
Note: We tested with Barilla Cellentani.