For generations, pimento cheese spread has been called the “pate’ of the South”. If your family enjoys macaroni and cheese, wait until they get a taste of our elevated version. It gets a delightfully crunchy topping after being in the oven for 30 minutes. Each comforting bite is loaded with pasta, tangy cheddar, and zesty jalapeño pimiento cheese. Smart Recipes, European Recipes, Dairy,Grains Recipes, Recipes Dairy,Grains European Jalapeno Pimento Macaroni & Cheese Jalapeno Pimento Macaroni & Cheese Recipe | PT40M Serves 6 Ingredients: 1 Pound Elbow Macaroni 1 Teaspoon Salt & Freshly Ground Black Pepper 3 Cups New South Jalapeño Pimiento Cheese 0.25 Cup Unsalted Butter 0.33 Cup All Purpose Flour 2 Cups Whole Milk 1.5 Cups Shredded Cheddar Cheese Preheat the oven to 350 degrees. Boil 6 cups water in a large stock pot and cook macaroni in the boiling water for 12 minutes, or until al dente. Drain and set aside. Melt butter in a large saucepan over medium heat, slowly stir in flour and cook for 2 minutes stirring constantly. Stir in milk and continue to simmer until the sauce is thick. Stir in pimento cheese into the roux and milk mixture, and stir until a smooth sauce is formed. Mix the drained pasta with the cheese sauce. Transfer the pasta to a large casserole dish, and top with the shredded cheddar cheese. Bake for 30 minutes, or until the cheese is golden brown.



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