Pimento "not your mama's" mac & cheese from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 134) by Heather L. Earnhardt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 29, 2017

    Rich and decadently creamy, this is an excellent béchamel-based macaroni and cheese recipe. If you want straight traditional mac 'n cheese, just leave out the peppers and cayenne. I made one pan like this for the kids. For the pimento version, I used Mama Lil's peppers, and added a few tablespoons of the oil from the jar, too. Fantastic flavor - not too spicy, but just enough heat to make it interesting. Made as written, this is a very saucy dish, and it's a very rich sauce. I usually make my mac 'n cheese with a higher ratio of noodles to sauce. You could easily do that here and still have a great dish, but I will say that it's delicious as an occasional indulgence when made according to the directions.

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