We recently made our own pimento cheese for burgers with our trial of Blue Apron order last week. My husband and I discovered it is super easy. Which had my head spinning and thinking what else can I put these cute little pimentos into?? …. aha Mac & Cheese! After all stewed tomatoes are generally paired with this gooey goodness.
Makes 6-8 servings
3 cups of mini shell whole wheat noodles (dried)
4 tablespoons butter, unsalted
1/3 cup all purpose floor
1 cup fat free half and half
1 1/2 cup skim milk
1 tablespoon whole grain Dijon mustard
1 teaspoon franks hot sauce
1 cup shredded stelvio cheese
1/2 cup shredded part skim mozzarella
1/3 cup finely chopped canned pimentos
1 teaspoon kosher Salt
1.In a large stockpot, cook pasta according to package directions. Drain well. Rinse in strainer with cold water. Leave the pasta in the strainer and return the pot to the stovetop.
2. Melt the butter in the stockpot now over over medium heat. When the butter has melted and has started to bubble, whisk in the flour; cook for whisking continuously for 1 1/2 minutes. Gradually whisk in the milk & fat free half and half until no clumps of flour residue remain.
3. Reduce the heat to medium-low and cook the roux, whisking frequently, until it thickens and bubbles, about 8 additional minutes.
4. Remove sauce pan from the heat and by wooden spoon, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard, salt, and hot sauce.
5. Return the sauce pan to the heat and stir in the pasta & pimentos. Be sure fold in all the ingredients thoroughly, bring up the sauce to coat all the shells. Cook for an additional 1-2 minutes over medium-low heat until heated through.