This cheesy and creamy pimento mac and cheese is such an indulgent and comforting side dish. Perfect for serving this holiday season!
Mac and cheese just so happens to be one of my favorite foods. It’s the ideal comfort food. Also, there is a variety ways to make it which makes it so fun. You can change up the cheeses, the toppings, add bread crumbs, bake it. The list goes on. However, this version might be my new go to recipe.
Pimento cheese has quickly become one of my favorite things since I moved to Texas. It’s amazing by itself as a dip. Also, it’s delicious implemented in recipes. This mac and cheese is just one of many recipe ideas I have using it. There’s some recipes using it in my upcoming cookbook  as well!
Other recipes you might enjoy:
- Jalapeño pimento pasta salad 
- Baked pimento spinach and artichoke dip 
- Pimento cheese stuffed mini peppers 
- Trader Joe’s dairy-free and gluten-free mac and cheese 
This recipe will make for the perfect side dish this holiday season. Whether, you need a fun and new side dish for a friendsgiving, Thanksgiving day, Christmas party or potluck. This pimento mac and cheese will definitely be a crowd pleaser. Also, I find it very easy to make. That’s always an added bonus during the chaos of the holidays.Print 
1 lb medium shells, cooked
4 tbsp butter
3 tbsp flour
2 & 1/2 cups whole milk
1 tsp salt, or more to taste
1/4 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cayenne
1 tbsp dijon
1–2 tbsp hot sauce
5 oz softened cream cheese
1 & 3/4 cup shredded cheddar cheese
1 & 1/2 cup shredded mozzarella
7 oz diced pimentos, drained
finely chopped parsley for topping, optional
In a large pot over low heat, add butter. Once melted whisk in the flour until smooth.
Slowly whisk in milk with seasonings. Bring to a boil, whisking constantly until thickened. This should take about 2-3 minutes.
Reduce heat to medium and add dijon, hot sauce, cream cheese, cheddar and mozzarella.
Stir til melted and smooth. Add the shells in with the diced pimentos.
Mix so that the shells are completely coated and everything is creamy. Let heat for a few minutes so everything is heated through, stirring occasionally.
Top with fresh chopped parsley if desired. Serve and enjoy!