Pimento Mac and Cheese

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  • Cook time icon 15 minutes Prep | 30 minutes Cooking
Pimento Mac and Cheese


  • ½ lb. large elbow macaroni
  • ¼ cup butter
  • 1 small onion, finely chopped
  • ¼ cup flour
  • 2½ cups milk
  • ½ cup Duke's Light Mayonnaise
  • 1 lb. shredded cheddar cheese, divided
  • 1 4 oz. jar pimentos, drained


1. Preheat oven to 350°F.

2. Cook pasta as directed on package; drain and set aside.

3. While pasta is cooking, melt butter in a medium saucepan, add onions and cook until softened.

4. Whisk in flour and continue cooking, whisking constantly for about 3 minutes.

5. Add milk, bring to a boil, reduce heat and simmer, while continuing to whisk constantly until thickened.

6. Stir in mayonnaise and all but 1 cup of cheese, stirring until smooth. Stir in cooked pasta and pimentos.

7. Pour into a 9×13″ casserole dish, sprinkle with remaining 1 cup of cheese and bake 20-25 minutes until browned and bubbly.

1 Review

  1. Great recipe. I add a few things, I’ll share two. Bacon pieces and use smoked cheddar cheese. The rest I’m keeping secret.

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