This southern macaroni and cheese recipe is the easiest, creamiest and quite possibly the tastiest macaroni and cheese you will ever make. But that can be our little secret. Enjoy!
1poundshort pasta shape of your choice(I used cavatappi)
1 ½cupspimento cheese(light on the mayo)
1Tablespoon all purpose flour
1cuppasta cooking water
salt and pepper if needed
Optional Garnishes
4-5slicesthick cut baconcooked crisp and crumbled
a fewringspickled jalapenos
a fewpiecesroasted red pepperchopped
Instructions
Cook the pasta in salted water according to the package directions. Cook to the shorter time indicated.
Mix the flour into the pimento cheese until you can't see any flour.
When the pasta is done, reserve one cup of the liquid and drain out the rest of the water.
Put the reserved liquid and the pimento cheese mixture in the pan. Stir together over high heat until the pimento cheese has mostly melted.
Add the pasta back in and stir well to coat the pasta evenly and melt the cheese completely.
Taste and add some salt and pepper if necessary.
Garnish as desired, using my suggestions or doing your own thing, and serve hot.
Notes
If you want a sauce that's a bit looser, use 2 cups of pimento cheese, 1 1/4 cup cooking water, and 1 rounded tablespoon of flour and proceed as above.