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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg
