1 cup uncooked rotini pasta
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
4 ounces shredded sharp cheddar cheese
1-1/2 Tablespoons stone ground mustard
1-1/2 Tablespoons Dijon mustard
1/4 teaspoon dry mustard
1/8 teaspoon smoked paprika
8 ounces (1/2 jar) Melissa's Fire Roasted Sweet Bell Peppers, drained and diced
Cook rotini according to package directions. Drain, rinse, and set aside.
Melt butter in a medium sauce pan. Whisk in flour and cook over medium low heat until combined. Increase heat to medium, whisk in milk and continue to cook until thickened, whisking occasionally. About 5-7 minutes.
When mixture has thickened, stir in cheese, mustards, and paprika until combined. Fold in rotini and peppers. Serve immediately.
http://pattietierney.blogspot.com/2015/05/pimiento-cheese-mac-and-cheese.html