Pimiento Cheese Mac and Cheese

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.

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