👥8 people
⏲️15m
🕐35m
🍽️sides and snacks
Delicious mac and cheese recipe with amazing notes from the pimentos. Pictured, it is paired with crispy pork belly.
Ingredients
- 1 pound elbow macaroni
- 1 tablespoon salt (and more to taste)
- 1/4 cup mayonnaise
- 4 ounces cream cheese
- 3 cups shredded sharp cheddar cheese
- 1 jar (2 ounces) diced pimientos (drained)
- 1 teaspoon onion powder (or 1 teaspoon grated onion)
- Freshly ground black pepper to taste
- 1 cup French fried onions (crumbled)
Method
- Heat the Egg to 350 F. Butter a 2 1/2- to 3-quart cast-iron skillet.
- Bring a large pot of about 4 quarts of water to a boil over high heat. Add about 1 tablespoon of salt to the water. Add the macaroni, reduce the heat to medium, and continue boiling until al dente following package directions. Drain the macaroni well. Combine the mayonnaise, cream cheese, shredded cheese, drained pimientos, and grated onion in a bowl. Mix the ingredients until thoroughly blended. Taste and add salt and freshly ground black pepper, as needed. Add the hot drained macaroni and mix until well blended.
- Spoon the macaroni and pimiento cheese mixture into the prepared cast-iron skillet.
- Sprinkle the French-fried onions over the casserole.
- Cook for about 20 to 25 minutes, or until the macaroni and cheese the mixture is hot and bubbling around the edges and the topping is lightly browned and crispy.
- If you can't find pimientos or need to substitute, use roasted red bell peppers. Place them on a foil-lined, rimmed baking sheet to roast red bell pepper or fresh red pimiento peppers. Bake them in a preheated 450-degree Egg for about 30 minutes, turning frequently until all sides are charred. Remove the pan to a rack and cover with foil. Let stand for about 30 minutes. Quarter the peppers, and remove stems, peels, and seeds. Chop the peeled peppers or slice them into strips. Refrigerate roasted red peppers in oil for up to 2 weeks.
