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Mac ‘n’ Pimento Cheese

From the Red Truck Bakery Cookbook

photo credit: Cook's Country

Mac ‘n’ Pimento Cheese

Recipe created for

All-Clad 3 Qt Saute Pan

Main ingredient

Pimento Cheese

Serving size

Serves 6


  • Kosher Salt
  • 1 pound dried elbow macaroni
  • 3 tablespoons unsalted butter
  • 2 tablespoons unbleached all-purpose flour
  • 3 cups whole milk
  • 2 cups pimento cheese
  • 3/4 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped scallions (about 6 scallions)
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon smoked paprika
  • Pinch of freshly ground white pepper
  • Freshly ground black pepper

Recipe Preparation

  1. Bring large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Drain in a colander, rinse with cold water, and set aside.
  2. In the same pot, melt the butter over medium heat. Whisk in the flour and cook until bubbling, about 4 minutes. Add the milk, whisking to combine. Bring to a boil, whisking continuously to prevent scorching. Reduce the heat to medium-low and simmer, stirring occasionally, for 25 minutes, until the mixture has thickened.
  3. Add the pimento, Gruyère, and Parmesan cheeses and stir until completely melted and smooth. Add the scallions, cayenne, paprika, and white pepper. Season with salt and black pepper. Add the pasta (reheat it briefly) and mix thoroughly to coat with the sauce. Serve Immediately.
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