By: Nathan Michael & Julia Flowers

Indulge in a creamy, flavor-packed delight with Nathan Michael and Julia Flowers' Pimento Mac & Cheese. This luscious recipe combines al dente pasta shells with a velvety blend of cheddar, Gouda, and cream cheese, infused with the zing of jarred pimentos, paprika, and cayenne. The result is a mouthwatering symphony of textures and tastes, made even better with the optional crispy panko topping for that perfect finishing touch. Whether you're craving comfort food or entertaining guests, this dish is a savory sensation that's sure to please any palate.


Pimento Mac & Cheese

  • 1 pound of pasta shells (Macaroni or Rigatoni)
  • 6 tablespoons of butter
  • 5 oz Jarred of Pimentos (drained)
  • 1 teaspoon of paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon of cornstarch
  • 1 tablespoon of water
  • 3 cups of Whole Milk
  • 1/2 teaspoons of salt and pepper
  • 1 cup of sharp cheddar cheese (grated)
  • 1 cup of gouda cheese (shredded)
  • 4 oz of cream cheese (softened)
  • Optional Topping:
  • 1/2 cup of Panko
  • 1 teaspoon of Oil

Pimento Mac & Cheese

Bring a large pot of salted water to boiling and cook pasta to al dente, drain and set aside.
Make the cornstarch slurry by mixing the cornstarch and water and set aside.
In the same pot over medium, heat the butter until melted and add the pimentos, paprika and cayenne. Add the cornstarch slurry and stir for about a minute. Next, add the milk continuously stirring until milk is simmering. Slowly add in cheese and lastly the cream cheese until well combined. Add the cooked pasta to the sauce and stir to combine.
If topping with panko. Preheat oven to broil. In a small bowl mix the panko and oil and set aside. Pour the mac and cheese into an oven-safe baking dish and top evenly with panko. Broil until lightly browned watching to make sure it doesn’t burn (1-3 minutes depending on oven).