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Creamy Pimento Mac and Cheese


16 oz Pastene Italian Shells
8 cups milk
1 ½ tsp red pepper flakes
½ tsp salt
freshly ground pepper to taste
8 Tbsp butter
½ cup all purpose flour
16 oz extra sharp cheddar cheese, grated and divided
1 4 oz jar Pastene Pimentos, excess juice drained


  • Preheat oven to 350° F. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
  • Combine milk, red pepper flakes, salt and black pepper in a saucepan and bring to a simmer. Do not boil.
  • Melt butter in a large saucepan. Add flour, whisk well. Cook 5 minutes. 
  • Gradually add to hot milk mixture, stirring until smooth and thickened, about 5 to 7 minutes. 
  • Remove from heat; add 12 ounces of the cheese and all of the pimentos with a little juice to sauce and whisk until cheese is melted.
  • Combine pasta and sauce and spoon into a 5 to 6-quart baking dish. Cover with foil and bake 40 minutes. 
  • Remove from heat, stir, sprinkle with remaining 4 ounces cheese and return to oven for 5 minutes.

Product Used

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