We love putting a Southern twist on all things comfort food, and mac ‘n’ cheese is no exception. And for a delicious flavor upgrade, this creamy pimento mac ‘n’ cheese recipe is especially hard to resist. It all starts with a homemade cheese sauce that’s comes together fast with cream cheese, cottage cheese and sharp cheddar, plus a hint of hot sauce for spice. (Tip: Always remember to cook your cheese sauce on low heat. This guarantees a nice, creamy consistency and prevents it from developing a grainy texture.)
Then we let the pasta cook in all that cheesy goodness, before it’s finished with pimentos and even more cheese. If you like things spicy, feel free to add extra hot sauce or even stir in a bit of diced jalapeños. And for a crunchy topping, crush and sprinkle breadcrumbs on top. Let us know how you customize it in the comments below.
Have leftover mac ‘n’ cheese? Learn how to reheat mac and cheese so it’s creamy again.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 cup small-curd cottage cheese
- ½ of 1 (8 oz.) pkg. cream cheese
- ½ onion, chopped
- 2 (14.5 oz.) cans chicken broth
- 1 tsp. hot pepper sauce
- 3 cups shredded cheddar
- 1 (4 oz.) jar diced pimentos
- 1 lb. elbow macaroni, uncooked
Instructions
PrintCoat 6-qt. slow cooker with cooking spray. In food processor, process cottage cheese, cream cheese and onion until smooth; transfer to slow cooker. Whisk in broth, 2 cups water, hot sauce and ¼ tsp. salt. Reserve 1 cup cheddar. Drain pimentos.
Fold in pasta and remaining cheddar. Cover; cook on low until creamy and pasta is cooked, 2 hrs. Stir in reserved cheddar and pimientos.
Nutrition
- Calories: 450
- Fat: 20 gram
- Saturated Fat: 11 gram
- Protein: 21 gram
- Carbohydrate: 51 gram
- Fiber: 3 gram
- Cholesterol: 60 mg
- Sugar: 5 gram
- Sodium: 870 mg
