Skip to main content

Zingerman's Pimento Mac & Cheese

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
#

  • 1 lbs macaroni
  • 1 tbsp butter
  • 1/8 cup diced onion
  • 1 bay leaf
  • 1 tbsp all-purpose flour
  • 3/4 cup whole milk
  • 1/8 cup heavy cream
  • 1/2 tsp dijon mustard
  • 1/2 lbs grated sharp cheddar cheese
  • 10 oz Zingerman’s pimento cheese
  • 1 tsp olive oil
  • salt
  • pepper

Directions
#

  1. Cook pasta in salted water according to package, then set aside.
  2. Melt butter in a large pot over medium-high heat.
  3. Add onion and bay leaf and cook till onion softens.
  4. Stirring continuously, slowly add the milk and cream then simmer for several minutes until thick.
  5. Reduce heat to low, stir in mustard, shredded cheese, half the pimento cheese and salt.
  6. Simmer for five minutes, set aside.
  7. In a heavy bottom skillet over high heat, add oil and heat till it smokes, then add cheese, pasta, remaining pimento cheese and cook till it starts to brown.