Okay so its cold out, I HAD to have mac n cheese.This is a variation of a Rachael Ray recipe. When I made this, I used two jars of pimientos, while I found this to be too many, my husband really enjoyed it. I also didn’t really care for the amount of onion, but he enjoyed it. Tailor this to your taste and don’t forget to add some cheese to the top and broil it at the end for a nice crispy top.
- 1 pound elbow pasta
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1/2 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon paprika
- Salt and pepper
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 tablespoons of hot sauce
- 3 cups sharp cheddar, grated, divided
- 1 3-ounce jars of pimientos, drained
- 1/2 cup parsley, chopped
- Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook it just shy of the preparation time suggested on the box.
- Pre-heat broiler to high or oven to 400°F.
- Heat a large pot over medium heat with EVOO and butter. Add the onions, garlic, paprika, salt and black pepper, and cook until softened, about 5 minutes. Add the flour and cook about a minute. Whisk in milk and hot sauce, and bring up to a bubble. Turn off the heat, and stir in half of the cheese in a figure-eight motion until it’s all melted.
- When the pasta is done, drain it well and add it to the pot with the cheese sauce. Toss to combine. Fold in the drained pimientos then pour everything into baking dish and top with the remaining cheese. Bake in oven until cheese is brown and bubbling. Garnish with the chopped or dried parsley.
The dish pictured here is: Rachael Ray Stoneware 1-1/4-Quart and 2-1/4-Quart Oval Bubble & Brown Baker Set, Two-Tone Orange Gradient