|2 servings||calories per servings 790||protein serving 31 g||carbs per serving 81 g||total fat per serving 37 g|
Pimento cheese is a Southern staple fit for anything from plain crackers to juicy cookout burgers. It’s only natural that the creamy cheesy and spicy pimento flavors of the beloved spread would be perfect for mac & cheese, especially with a toasted crumb topping for crunch. A family recipe from The Cloister’s executive chef, Bill Welch, it’s not hard to imagine why it’s a Sea Island favorite.
Adapted from Soul of the South, by Sarah Anschutz Hunt.
|Nutrition Facts||/ Per Serving|
|Total Fat||37 g|
|Saturated Fat||22 g|
|Trans Fat||0 g|
|Total Carbohydrates||81 g|
|Dietary Fiber||5 g|
• Heat oven to 350° F.
• Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel and mince shallot.
• Peel and mince garlic.
• Dice peppers.
• Dice Velveeta.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 10 minutes.
• Drain pasta. Transfer to a baking dish.
While pasta cooks:
Place a saucepan over medium heat. Add butter. When butter melts, stir in shallot and garlic. Cook, stirring, until shallot is tender, 1-2 minutes.
Add milk. Cook, stirring, until milk simmers, about 2 minutes.
• Gradually whisk in cheeses. Cook, whisking, until cheese melts, 1-2 minutes.
• Season to taste with hot sauce and kosher salt.
Fold in pimentos and sour cream.
• Pour cheese sauce over pasta.
• Top with breadcrumbs. Bake until lightly golden, 35-40 minutes.
Divide mac & cheese between 2 plates. Enjoy!