Southern-Style Pimento Mac & Cheese
Soy-Free, Vegetarian
4 Servings, 590 Calories/Serving
Mac ‘n’ cheese is always a welcome addition to the table, and we’ve added a zing to this favorite side, with pickled jalapeños and roasted red peppers. Get it while it's hot!
Ingredients: ½ pound elbow macaroni, 10 ounces béchamel sauce, ¼ pound shredded cheddar, ¼ pound roasted red peppers, 1 ounce Calabrian garlic confit, 1 ounce pickled sliced jalapeños
Instructions
1
Make the mac 'n' cheese
- Boil a pot of water: Season with a large pinch of salt
- Drain the pickled sliced jalapeños. Chop the jalapeños and the roasted red pepper strips into small pieces, keeping them separate.
- Add the elbow macaroni to the pot of boiling water. Cook for 9-11 min, or to your desired doneness. Reserve ¼ cup of pasta water before straining.
- Pour the béchamel sauce into the empty pasta pot and place over medium heat. Bring to a simmer, then stir in the cream cheese spread, Calabrian garlic confit, red pepper strips, and as many jalapeños as you like. Turn off the heat.
- Add the macaroni and yellow cheddar cheese. Gently stir until the cheese is melted and the macaroni is coated in the sauce. Stir in spoonfuls of pasta water for a saucier consistency. Season to taste with salt and pepper.
2
Serve
- Transfer the mac ‘n’ cheese to serving bowls, or cover the pot to keep warm until ready to serve.
Contains: Milk, Wheat
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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