Food, Fun and Fabulous 38
Mac & Cheese Muffins
Pimento Cheese
yield: 2 dozen
yield: 3 cups
1 pound elbow macaroni
3 cups whole milk
¼ cup butter
¼ cup flour
1 cup parmesan, grated
3 cups cheddar, shredded
2 eggs
salt and pepper to taste
1 pound sharp yellow cheese
3 large red bell peppers, roasted, peeled, seeded,
and chopped
½ cup homemade mayonnaise or best-quality
commercial mayonnaise
splash of Tabasco or Siracha
Cook macaroni according to package. In medium
pot, heat milk over medium heat. In small sauce
pan, melt butter then whisk in flour to make a
paste. Add the paste and parmesan to the hot
milk and continue to cook, whisking constantly,
until mixture simmers and becomes thick and
smooth. Pour cheese sauce over the cooked
macaroni and add 2 cups of the cheddar cheese.
Season with salt and pepper and stir well. Spoon
mixture into a well-buttered mini muffin pan and
top with remaining cheddar cheese. Bake at 350
degrees for 12-15 minutes, until cheese is melted
and cooked through.
Finely shred the cheese by hand or in a food
processor with the grating wheel. Transfer the
grated cheese to a mixer, add the peppers,
mayonnaise, Tabasco, and blend all together
thoroughly. Refrigerate and serve chilled. The
spread will keep for several days in the refrigerator.
This comfort food makes a wonderful hors d'oeurve. Easy to
eat and perfect for all ages.
This is definitely a Southern tradition. My mother always made
this spread for her bridge group. We add more mayo to use
it as a dip.
