Mac N Pimento Cheese
Miz Helen's Kitchen
Ingredients
5 cups uncooked large elbow macaroni
For the Sauce
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup butter
3 tablespoons Worcestershire Sauce
3 cups whole milk
1 1/2 cups sharp cheddar cheese, shredded
1 1/2 cups Velveeta Cheese, shredded
1 cup pimento's, chopped
Directions
According to package directions, in a large pasta pot cook the macaroni for 9 minutes, to al dente.
Drain the macaroni and keep warm and return it to the large pasta pot and set aside.
In a small bowl add the flour, salt, and peppers, then mix well.
In a medium stock pot, cook the seasoned flour and butter until it is smooth and beginning to bubble.
Whisk in the milk and whisk constantly until the mixture is smooth.
After the flour, butter and milk mixture is smooth add the cheese, Worcestershire and pimentos, stir constantly until all the cheese is melted.
When the cheese is melted then pour the cheese mixture over the pasta and mix well.
Pour the pasta and cheese mixture into a buttered 9X13 baking dish.
Bake at 350 degrees for 20 to 30 minutes, until the cheese is starting to bubble in the middle of the dish.
Optional topping:
Cover with buttered Panko Crumbs before baking to give a crispy top.
Add Ham or Cooked Hamburger to dress it up
Enjoy!