Pimento Cheese Mac and Cheese
For the topping:
4 TBSP salted butter (I used Plugra)
1 clove of garlic, minced
3 slices of French Bread (about ¾-1 inch thick), cubed
For the mac and cheese:
12 oz cooked pasta
8 ounces cream cheese, at room temperature
½ cup mayonnaise
2 cups sharp cheddar cheese
¼ tsp. garlic powder
¼ tsp. onion powder
1 (4 oz.) jar pimentos, drained
2 ¼ cups heavy cream
½ cup whole milk
5 TBSP all-purpose flour
4 TBSP unsalted butter (I used Plugra)
Salt and pepper to taste
For the topping:
Preheat oven to 350 degrees F.
In a large sauté pan, melt butter over medium heat.
Stir in garlic; cook and stir for 1 minute.
Add bread cubes, and toss to coat.
Spread on a baking sheet.
Bake for 15 minutes or until crisp and dry. Check frequently to prevent burning.
Let cool to room temperature and then place them in a plastic sealed bag and using a rolling pin turn the croutons into crumbs.
Set aside.
For the mac and cheese:
Preheat oven to 375F.
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, onion powder, and pimento into the large bowl of a stand mixer.
Using paddle attachment beat the mixture on medium speed until thoroughly combined.
Set aside.
Melt butter in large saucepan.
Once melted add flour and create a light colored roux.
Add the cream and milk and whisk to let the roux dissolve.
Add the pimento cheese spread and whisk until the cheese melts completely.
Season to taste with salt and black pepper.
Add pasta to the pimento cheese sauce.
Pour into a buttered dish I used a smaller one for photos and then a 7-x-11-inch pan so a 9-13-inch pan should work just fine for this.
Top with the garlic butter croutons.
Bake for 20-25 minutes or until top is crispy and cheese is bubbling. If crouton topping is getting too crispy too fast, cover with foil.
