Pimento macaroni and cheese

I love the simplicity of this one-pot macaroni and cheese; however, after 20 hours in the car with Kiddo (who, by the way, was a car-traveling champ) in the last four days I wasn’t really feeling the urge to watch the pot as closely as I would need to in order to avoid a boiled-over-milk scene on the stove.

I also had some pimentos that had ripened in the garden while Kiddo and I were gone.

So I crossed my fingers and totally made up tried this — and it worked!

Pimento macaroni and cheese


  • 3 Tbsp. all purpose flour
  • 3 Tbsp. butter
  • 2 cups milk
  • 1 tsp. salt
  • 1/2 tsp. dijon mustard (optional)
  • 1.5 cups dry pasta
  • 2 cups shredded cheese
  • 3 fresh pimentos, peeled (like this, only tiny), seeded and minced


  1. Preheat oven to 375F
  2. In a heavy, oven-safe sauce pot melt butter till foam subsides, then add flour and whisk until fully combined; add milk while whisking and turn off stovetop heat
  3. Stir in salt, mustard, dry pasta, cheese, and pimentos; cover pot and place in oven
  4. Cook for 30 minutes, stirring halfway through; top with additional cheese and uncover for the last few minutes if you so desire

That’s it!

6 thoughts on “Pimento macaroni and cheese

  1. Holy cow, I want that right now! Oh so yummy! And I didn’t know you could grow pimentos so easily! I think I may have to try that. I love throwing in tomatoes in my mac and cheese, so this would be a great “red” alternative!

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