Pimento Mac and Cheese
Servings
2Serving size
2 ounces pasta with sauceThis recipe can easily be multiplied. Leftovers are good. Reheat gently after adding 1 Tbsp. of 2 % milk per serving.
Serve with Roasted Beets (Roasted Beets – Low Sodium Version) or Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Parmesan Zucchini or Catalan Spinach.
Serve with Catalan Spinach or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini or Spinach Garlic Goodenough
Ingredients
| 4 quart Water |
| 4 ounce Whole Wheat Penne (or gluten-free pasta) |
| 1 tsp. Olive oil |
| 1 Small Shallots, raw (minced) |
| 1/4 cup Pimento, canned (minced) |
| 1 large Egg(s) |
| 1/4 cup 2% milk |
| 2 1/2 ounce Reduced fat cheddar cheese (grated) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add the pasta and cook until done. Do not overcook: the pasta should be cooked al dente.
While the pasta is cooking, combine the eggs and milk in a medium mixing bowl.
Whisk until smooth and then fold in the cheddar cheese and salt. Set aside.
When the pasta is done, drain well and add it to the pan with the cooked shallot and pimento mixture.
Adjust the heat to medium and add the cheese mixture.
Stir well until the cheese is completely melted and creamy.
Don't let the mixture boil, but when the sauce is very thick remove from the heat.
Add fresh ground black pepper to taste, stir, and serve immediately.
Serve this recipe with one of these vegetable side dishes.
Catalan Spinach
Place the olive oil in a large skillet over medium heat. Add the pine nuts and raisins and sauté for about 5 minutes, stirring frequently, until the pine nuts are lightly browned. Add the spinach, salt, and pepper, and toss for 2 minutes, until spinach is wilted. Serve.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Spinach Garlic Goodenough
Place the garlic in a small bowl and mash with a fork until smooth. Add 1 tsp olive oil, honey, salt, nutmeg, and pepper and mix until smooth. Heat a large pan on medium-high heat. When the pan is hot, add 1 teaspoon olive oil to the pan along with…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I love Pimento Cheese and my mom made fantastic sandwiches when I was growing up. Yum. The other day I was thinking about making a new Mac & Cheese and thought that this recipe would turn out great. It sure did!
The key to this is to not overheat the sauce. The eggs need to cook but if you let the sauce boil, it will likely curdle. That won’t really affect the flavor but the texture will be a bit lumpy.