Pimento “Not Your Mama’s” Mac & Cheese

Let's Cook

1. Step 1.

   Preheat the oven to 375°F.

2. Step 2.

   Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the elbow macaroni until al dente, about 6 minutes, stirring occasionally. Drain and set aside.

3. Step 3.

   In a large Dutch oven, melt the butter over medium heat. When it bubbles, add the flour and whisk continuously until fragrant and lightly golden, 3 to 4 minutes.

4. Step 4.

   Slowly pour in the milk and half-and-half in a steady stream, whisking constantly. Bring the mixture to a simmer and cook, whisking frequently, until thickened, about 10 minutes.

5. Step 5.

   Reduce heat to low. Add the grated cheddar (reserving 2 cups for topping), smoked Monterey Jack, Gruyère, and diced cream cheese. Whisk until completely melted and smooth, then turn off the heat.

6. Step 6.

   Whisk in the hot sauce, Worcestershire sauce, salt, pepper, nutmeg, and cayenne. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the drained pimentos.

7. Step 7.

   Add the cooked macaroni to the cheese sauce and mix thoroughly. Transfer the mixture to a 9x13-inch baking dish or leave in the Dutch oven if oven-safe. Top with the reserved 2 cups of grated cheddar.

8. Step 8.

   Bake on the middle rack until the sauce is bubbling, 25 to 35 minutes. Then turn the oven to broil and brown the top for 4 to 5 minutes, watching carefully to avoid burning. Serve immediately.