Pimento Cheddar Mac & Cheese

The flavors of a Pimento/Cheddar cheese spread work well in a traditional mac & cheese recipe.  As a matter of fact, all of the added flavor from the roasted red peppers allowed me to use a smaller amount of cheese than I normally would.

Pimento Cheddar Mac & Cheese
makes 1 large casserole (8 servings)

1 box medium shell pasta, prepared al dente & 1 cup reserved pasta water
1-2 TBSP olive oil
1 large onion
4 cloves garlic, finely minced
3 roasted red peppers, sliced thin with all seeds removed
1 tsp salt
1 tsp black pepper, freshly ground
2 TBSP AP flour
1 1/2 cups 2% milk
1 heaping cup of extra sharp cheddar cheese, grated
2-3 tomatoes, sliced

1/2 cup bread crumbs, fresh & coarsely ground, for topping
1/2 cup cheddar, grated, for topping

Preheat oven to 375 degrees.

Saute onions in 1-2 tablespoons olive oil until light gold.  Add garlic and saute for another minute or two.  Add salt & pepper.  Sprinkle flour over the onion & garlic mixture and stir briefly.  Slowly drizzle in the milk, stirring constantly to avoid lumps. Add cheddar cheese.  Stir until smooth.  Add reserved pasta and stir gently to combine.  Add pasta water, if needed.

Pour mixture into a large casserole dish.  Top with sliced tomatoes.  Using a food processor, combine 1/2 cup bread crumbs & 1/2 cup cheddar cheese.  Pulse for about 4 seconds.  Top casserole with crumbs, as needed.

Bake for 45-55 minutes.