Pimento Mac 'n Cheese
Relish Chef Anne Cornell
Serves 6

This recipe was the winner at Thumbprint Cellars' Winter Wineland 2014 "Mac Off". It's a creamy Mac 'n Cheese with a wonderful tangy-ness that works well with a rich white or red wine.

1/4 cup    butter plus more fore buttering casserole dish
1 small     yellow onion, diced
2 cloves   garlic, minced
1/2 cup    all-purpose flour
4 cups      half-and-half
1/4 tsp    ground red pepper
2 tsp        worcestershire sauce
2 pkgs     cream cheese, softened (16 oz total)
1 jar        jar diced pimientos, drained (4 oz)
1/2 tsp    salt
1 pound   small penne pasta or macaroni, cooked, drained and kept warm
6 cups     shredded sharp Cheddar

Preheat oven to 400 degrees. Butter a 9x9-inch casserole dish.

In a large Dutch oven, melt the butter over medium heat and cook the onions until translucent. Add garlic and cook one more minute until fragrant. 

Add the flour, whisking continuously for 2-3 minutes until flour is cooked, but not brown. Whisk in the half-and-half and cook until the mixture is thickened and smooth, whisking constantly.

Add the ground red pepper and worcestershire sauce. Stir in the cream cheese and let melt. Add the pimentos and season with the salt. Add 4 cups of the cheddar and combine until melted.

Spoon the pasta mixture into the prepared casserole dish. Top with the remaining 2 cups cheddar. Bake until cheese is lightly browned, about 30 minutes. Let stand 10 minutes before serving.

Join our email list to be the first to hear about new events, special announcements and exclusive offers.

Gift Certificates  |  Recipes  |  Relish Culinary Center  |  Photo Album 

Class Assistants  |  Directions  |  Press Info  |  Contact Us

Relish Culinary Adventures 14 Matheson Street Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright © 2014. Relish Culinary Adventures. All rights reserved.