Mmmm-hmmm, macaroni and cheese. It's been my daughter's favorite for darn near her whole 11 years. And she even likes the boxed stuff. Dare I say, I think she may even prefer it sometimes. Whatcha gonna do?
Now, me on the other hand, have never liked the boxed stuff. Not even as a kid. But I love me homemade mac and cheese. As often happens, we're tossing out ideas for dinner. 6 times out of 10, said daughter throws the mac out there as a suggestion. Groans rise up from around the room, and she looks wide-eyed around at everybody like she has no clue what their problems are.
But as long as I have some sort of pasta noodle in the pantry, and some sort of cheese in the fridge, everybody else is a lot more receptive. This particular mac and cheese is all done on the stovetop, and can be on the table in under 30 minutes.
*Yes, I realize that my first statement is not fact. But I bet it comes pretty darn close.
Pimiento Mac 'n Cheese
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: entree side vegetarian sugar-free soy-free nut-free cheese pasta pimiento American
Ingredients (serves 4)
- 8 ounces Penne pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups milk
- 6 ounces shredded sharp cheddar cheese
- 4 ounces jarred diced pimiento, drained
- 3/4 teaspoon sea or kosher salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon smoked paprika
Prepare pasta according to package directions.
In the meantime, melt the butter in a large, deep-sided skillet over medium heat. Sprinkle in the flour and stir to make a roux; cook for 1 minute. Whisk in the milk until no lumps remain. Bring to a boil, then reduce heat to medium-low, simmering and whisking until it has thickened a bit.
Stir in the cheese, pimientos, and seasonings until smooth. Add warm, drained pasta, and cook for another minute or two, until well-combined and heated through.
-adapted from Simple Weeknight Meals