Pimento Macaroni and Cheese


  • 8 oz. dried elbow macaroni, cooked according to package directions
  • 8 oz. sharp cheddar cheese, grated
  • 16 oz. Velveeta cheese, cubed
  • 2 tbsp. Worcestershire sauce
  • 1/2 tbsp. dry mustard
  • 1/2 cup dark beer
  • 1 (4 oz.) jar pimento
  • 1/2 sleeve saltine crackers, crushed
  • 1/4 cup butter, melted
Preheat oven to 350 degrees F. Spray or butter a 2 qt. casserole dish. 

Over medium high heat in a non-stick pan, heat the cheddar cheese and Velveeta with the Worcestershire sauce, dry mustard, beer and pimento, stirring occasionally. Once fully melted and blended, add the cooked macaroni. Stir well to combine. Pour the macaroni and cheese into the prepared casserole dish.

Crush the saltine crackers by placing them into a zipper top bag and using a rolling pin or other heavy object to crush them. Alternatively you can put them in a food processor and pulse them, but not to finely. Mix the cracker crumbs with the melted butter and spread evenly over the top of the macaroni and cheese. 

Bake for 30-45 minutes, until hot and bubbly. 

by The Savvy Kitchen