In March 2011 I tried the cover recipe from bon appétit: Pimiento Mac and Cheese. I’m a big fan of macaroni and cheese, and the magazine billed this as one of the tastiest versions they’d made. Some ingredients were harder to source than I expected — specifically ancho chile powder and Peppadew peppers. I even bought dried ancho chiles and a coffee grinder just to make a tiny amount of chile powder. It was an indulgence for 1/4 teaspoon of spice, but the flavor was worth it, and the extras didn’t go to waste. Peppadews are small, cherry-like red peppers you can often find in the grocery olive bar.
The recipe had bright, bold flavors (pictured above with butter-poached chicken). It didn’t taste like the classic yellow boxed mac, but the sharp cheddar combined with the peppers made a pleasant, savory dish. My main critique was texture — it came out drier than I’d hoped, possibly due to overbaking. I also thought the panko topping could have used more butter to toast more evenly.
I hadn’t considered using pimento cheese in macaroni until I saw the bon appétit version. That inspired me to create my own Mac-n-Pimento Cheese, based on my earlier Pimento Cheese recipe. My version was creamier, and I preferred a Ritz cracker topping over panko for a richer finish. I’ve included that original version at the bottom of the post for anyone who wants to try it.
Over the following year I refined my approach to mac and cheese. A later recipe for a basic, super-creamy cheddar mac led me to rework this pimento version. For a lighter, nuttier profile I used whole wheat flour and whole wheat penne, reduced some ingredients, and decided not to bake the casserole so it would stay ultra-creamy. The result is a flavorful, creamy pasta that showcases pimento cheese without drying out. Enjoy.
Penne and Pimento Cheese
Ingredients
- 2 tablespoons butter
- 2 tablespoons whole wheat flour
- 1 cup milk
- 4 tablespoons cream cheese
- 1/2 cup grated cheddar cheese
- 1/2 cup grated pepperjack cheese
- ¼ tsp. white pepper
- ½ tsp. kosher salt
- ½ tsp. Tony Chachere’s Original Creole Seasoning
- ½ tsp. yellow mustard
- 1 small jar chopped pimentos, drained
- 4 cups cooked whole wheat penne noodles
Instructions
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Melt the butter in a saucepot over medium heat. Add the flour and stir continuously for about 5 minutes to cook the roux.
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Add the milk and raise the heat to medium-high. Whisk until the mixture thickens and becomes smooth.
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Stir in the cream cheese, grated cheddar and pepperjack until fully melted and integrated into a smooth sauce.
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Season the sauce with white pepper, kosher salt, Creole seasoning and mustard. Fold in the drained chopped pimentos, then add the cooked penne. Toss gently to coat and serve immediately while creamy.
Nutrition information is automatically calculated and should be used only as an approximation.