In the realm of comfort food, few dishes bring as much warmth and nostalgia as mac and cheese. This Cheesy Pimiento Mac and Cheese elevates the classic version with a creamy, tangy twist from pimiento cheese and a trio of rich cheeses. I find it perfect for family gatherings, weeknight dinners, or potluck parties. Every bite offers that irresistible combination of creamy, cheesy goodness with a subtle smoky flavor that keeps me coming back for more.
Why You’ll Love This Recipe
I love how this recipe turns a traditional mac and cheese into something truly special. The pimiento cheese adds a mild tang and creamy texture that balances beautifully with sharp cheddar and cream cheese. It’s a dish that’s easy to make but tastes like I spent hours in the kitchen. I also appreciate how versatile it is — I can serve it as a main course, a comforting side dish, or even bake it with breadcrumbs for an extra-crispy topping.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup pimiento cheese spread
1/2 cup cream cheese, softened
1/2 cup milk
1/4 cup sour cream
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup breadcrumbs (optional for topping)
Fresh cilantro or parsley, chopped (for garnish)
Directions
I start by bringing a large pot of salted water to a boil. Then I add the elbow macaroni and cook it according to the package instructions until al dente. Once done, I drain the pasta and set it aside.
In a medium saucepan over medium heat, I melt the butter, then whisk in the flour for about 1–2 minutes to create a light golden roux.
Slowly, I pour in the milk while whisking continuously until the mixture becomes smooth.
Next, I add the cream cheese and sour cream, stirring until smooth and creamy.
I gradually add the shredded cheddar and pimiento cheese spread, stirring until the cheese melts and the sauce turns velvety.
I season the sauce with garlic powder, onion powder, smoked paprika, salt, and pepper, tasting and adjusting as needed.
I combine the cooked macaroni with the cheese sauce, ensuring every piece of pasta is well-coated.
For a baked version, I preheat the oven to 350°F (175°C), transfer the mac and cheese to a greased baking dish, top it with breadcrumbs, and bake for 15–20 minutes until golden and bubbly.
Finally, I let it cool for a few minutes, then garnish it with chopped cilantro or parsley before serving.
I sometimes like to mix things up by using different cheeses such as gouda, Monterey Jack, or mozzarella for a more complex flavor. For an extra kick, I add diced jalapeños or a splash of hot sauce to the cheese mixture. When I want extra crunch, I mix breadcrumbs with grated Parmesan before baking. For a lighter version, I use Greek yogurt instead of sour cream.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk and warm it over low heat on the stove or in the microwave until creamy again. If frozen, it keeps well for up to 2 months — I thaw it overnight in the fridge before reheating.
FAQs
How can I make this mac and cheese spicier?
I like adding a dash of cayenne pepper, diced jalapeños, or a few drops of hot sauce to bring extra heat to the dish.
Can I use pre-shredded cheese?
While I can, I prefer shredding my own cheese since it melts more smoothly and gives a creamier texture.
What type of pasta works best besides elbow macaroni?
I often use shells, cavatappi, or fusilli since they hold the cheese sauce beautifully.
Can I make this ahead of time?
Yes, I prepare it up to the baking step, refrigerate it, and bake it right before serving. It saves time and still tastes amazing.
How do I keep the sauce from becoming grainy?
I make sure to melt the cheese over low heat and stir constantly. Using freshly shredded cheese also prevents graininess.
Conclusion
This Cheesy Pimiento Mac and Cheese is my go-to comfort food when I want something creamy, flavorful, and deeply satisfying. The blend of sharp cheddar, pimiento cheese, and cream cheese creates a luscious sauce that clings perfectly to the pasta. Whether baked until golden or served straight from the stovetop, it never fails to impress. I love how easy it is to customize — from toppings to spice levels — making it a dish that suits any occasion. Every spoonful is a reminder of why I adore homemade comfort food.
Cheesy Pimiento Mac and Cheese is a creamy, tangy twist on the classic comfort food, blending sharp cheddar, cream cheese, and pimiento cheese for a rich, flavorful sauce that coats every bite of pasta perfectly.
Total Time:40 minutes
Yield:4 to 6 servings
Ingredients
8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup pimiento cheese spread
1/2 cup cream cheese, softened
1/2 cup milk
1/4 cup sour cream
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup breadcrumbs (optional for topping)
Fresh cilantro or parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to make a roux.
Gradually add milk while whisking until smooth.
Stir in cream cheese and sour cream until fully melted and creamy.
Add shredded cheddar and pimiento cheese, stirring until smooth and velvety.
Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust seasoning as needed.
Combine the cooked macaroni with the cheese sauce until well coated.
For a baked version, transfer to a greased baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 15–20 minutes until golden and bubbly.
Cool slightly, garnish with fresh parsley or cilantro, and serve.
Notes
Mix in jalapeños or hot sauce for added heat.
Use Greek yogurt instead of sour cream for a lighter version.
Combine breadcrumbs with Parmesan for a crunchier topping.
Try other cheeses like gouda, mozzarella, or Monterey Jack for variety.
Use shells, cavatappi, or fusilli if you prefer different pasta shapes.
