There is a quiet comfort in a casserole dish bubbling away in the oven, filling the kitchen with the scent of toasted breadcrumbs and melting cheese. This recipe takes the classic concept of macaroni and cheese and adds a vintage touch with the inclusion of diced pimientos.
The pimientos offer a gentle sweetness and a pop of color that cuts through the richness of the cheddar and Monterey Jack. We thicken the sauce on the stovetop first to ensure a velvety texture, then finish it in the oven to achieve that essential golden, crisp top dusted with paprika. It is a wholesome, warming meal that feels like a hug on a cold day.
The Recipe
Yields: 6 Servings | Prep time: 15 minutes | Cook time: 30 minutes
Ingredients
- 8 oz uncooked bow tie or elbow pasta
- 1 tbsp all-purpose flour
- 2 tsp cornstarch
- 1/4 tsp dry mustard
- 1 can (12 oz) evaporated skimmed milk
- 1 cup (4 oz) shredded reduced-fat medium sharp Cheddar cheese
- 1/2 cup (2 oz) shredded reduced-fat Monterey Jack cheese
- 1 jar (2 oz) diced pimiento, drained and rinsed
- 1 tsp Worcestershire sauce
- 1/4 tsp ground black pepper
- 1 tbsp dry bread crumbs
- 1 tbsp paprika
- Nonstick cooking spray
Instructions
1. Prepare the Pasta and Oven Preheat your oven to 375°F (190°C). Cook the pasta according to the package directions until al dente. Drain well and set aside.
2. Create the Base In a medium saucepan, whisk together the flour, cornstarch, and dry mustard. Gradually stir in the evaporated milk until the mixture is smooth and lump-free. Cook over medium heat, stirring occasionally to prevent sticking, until the mixture has slightly thickened, about 8 minutes.
3. Melt the Cheese Remove the saucepan from the heat. Stir in the Cheddar cheese, Monterey Jack cheese, drained pimientos, Worcestershire sauce, and black pepper. Stir until the cheese is melted and the sauce is uniform. Add the cooked pasta to the sauce and mix well to coat every noodle.
4. Bake Spray a 1 1/2-quart casserole dish with nonstick cooking spray. Spoon the pasta mixture into the dish. Sprinkle the top evenly with the dry bread crumbs and the paprika. Bake for 20 minutes, or until the dish is bubbly, heated through, and the top is golden.
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Baked Pimiento & Cheddar Macaroni
This vintage-style baked macaroni features a creamy sauce made with evaporated milk, sharp cheddar, and sweet pimientos. Topped with breadcrumbs and paprika, it is a lighter take on a classic comfort meal.
Ingredients
Instructions
Prepare the Pasta and Oven
-
Preheat your oven to 375°F (190°C). Cook the pasta according to the package directions until al dente. Drain well and set aside.
Create the Base
-
In a medium saucepan, whisk together the flour, cornstarch, and dry mustard. Gradually stir in the evaporated milk until the mixture is smooth and lump-free. Cook over medium heat, stirring occasionally to prevent sticking, until the mixture has slightly thickened, about 8 minutes.
Melt the Cheese
-
Remove the saucepan from the heat. Stir in the Cheddar cheese, Monterey Jack cheese, drained pimientos, Worcestershire sauce, and black pepper. Stir until the cheese is melted and the sauce is uniform. Add the cooked pasta to the sauce and mix well to coat every noodle.
Bake
-
Spray a 1 1/2-quart casserole dish with nonstick cooking spray. Spoon the pasta mixture into the dish. Sprinkle the top evenly with the dry bread crumbs and the paprika. Bake for 20 minutes, or until the dish is bubbly, heated through, and the top is golden.
