Stir the pimento cheese mixture into mostly drained pasta in the pot.Stir flour into thick pimento cheese (store bought or homemade that’s light on the mayo).Once I saw the lovely, thick texture of the pimento cheese from The Butcher’s Market, I knew it would be perfect for round 2. It was spectacularly good, but it was also really rich because I’d used a bunch of mayonnaise in my pimento cheese. ![]() The first time I tried this was with homemade pimento cheese and fettuccine. Reserving some of the water not only gives the cheese something to melt into, but it provides additional starch to make the sauce incredibly creamy and smooth. Hers is roux-based, but I figured since there is oil in the pimento cheese already (in the form of mayonnaise), I could just stir a bit of flour into the pimento cheese and then melt the whole thing into the pot of nearly-drained pasta to simplify matters. I first saw someone use ready-made pimento cheese in a macaroni and cheese recipe when my friend Fran made this deliciousness. 4.3 Notes How to Make This Southern Macaroni and Cheese Recipe
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