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Dinner Recipes

Pimiento Mac ’n’ Cheese

Two Southern classics — macaroni-and-cheese and pimiento peppers — come together in this scrumptious dish made with 2 percent cheddar and rich-tasting fat-free half-and-half.


6 servings

Total Time

Cook Time


  • 12 oz. ditali pasta or elbow macaroni
  • 8 oz. 2 percent extra-sharp cheddar cheese, shredded
  • 1 (4 oz.) jar diced pimientos, drained and patted dry
  • 2 c. fat-free half-and-half
  • 1 tbsp. all-purpose flour
  • 1 tsp. mustard powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. Worcestershire sauce
  • 1 scallion, chopped
  • 1 tbsp. grated Parmesan cheese


Cook pasta according to package directions; drain. Return to pot; reserve. Meanwhile, coat 2-qt. baking dish with cooking spray. Combine 1/2 cup cheddar cheese and 2 Tbsp. pimiento; reserve.

In separate pot, whisk together half-and-half, flour, mustard, salt, and pepper; over medium heat, bring to boil. Cook, stirring constantly, until slightly thickened, 3 min. Stir in Worcestershire and remaining cheddar until smooth; stir in scallion and remaining pimiento. Heat broiler. Stir cheese sauce into pasta; transfer to baking dish. Top with reserved pimiento mixture. Broil until golden, 5 min. Sprinkle with Parmesan.

This recipe originally appeared in our print magazine.

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