Creamy Pimento Cheese Macaroni and Cheese

Pimento cheese macaroni and cheese brings together two Southern favorites into one rich, comforting dish. Serve it as a main course or a side—this creamy, cheesy pasta will quickly become a family favorite.

My Southern roots definitely show in this recipe. Pimento cheese is a classic down-home spread, and folding it into macaroni and cheese makes for an indulgent twist that’s simple to pull together. Add crisp bacon for extra flavor and texture—because bacon really does make everything better.

What is pimento cheese?

Pimento cheese is a thick spread or dip made from cheese, pimentos, and mayonnaise. Pimentos are mild, slightly sweet red peppers. In the South we use pimento cheese on crackers, bread, and even in sandwiches. Its creamy, tangy flavor makes it a perfect base for a rich mac and cheese sauce.

Ingredients

For this Southern-style mac and cheese you will need:

• Pimento cheese – Use homemade or store-bought; roughly 12 ounces (about 1 1/2 cups).
• Elbow noodles – 1 pound cooked according to package directions.
• Butter – 1/4 cup.
• Flour – 1/3 cup all-purpose flour to make the roux.
• Milk – 2 cups. Whole milk or a richer option like half-and-half yields the creamiest sauce.
• Green pepper – 1 large, seeded and finely diced.
• Bacon – 5–6 strips, cooked until crisp and crumbled.
• Shredded cheddar – 1/2 cup for topping; freshly shredded melts best.

How to make pimento cheese macaroni and cheese

This recipe is straightforward and uses a simple roux-based cheese sauce enriched with pimento cheese.

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
2. In a large skillet over medium heat, melt 1/4 cup butter. Whisk in 1/3 cup flour until a smooth paste forms and cook for about 60 seconds to remove the raw flour taste.
3. Slowly whisk in 2 cups milk, a little at a time, stirring constantly until the mixture thickens into a smooth sauce.
4. Remove the skillet from the heat and stir in the pimento cheese until melted and fully incorporated into a creamy sauce.
5. Add the cooked pasta, diced green pepper, and three-quarters of the crumbled bacon to the sauce, stirring until everything is evenly coated.
6. Lightly spray a 9×13-inch baking dish with nonstick spray. Transfer the macaroni mixture to the prepared dish and spread into an even layer.
7. Sprinkle 1/2 cup shredded cheddar evenly over the top, then bake at 350°F (175°C) for 15 minutes, until heated through and cheese is melted.
8. Garnish with the remaining crumbled bacon and serve warm.

Enjoy this creamy, savory casserole on its own or as part of a larger meal.

Serving suggestions

This dish is hearty enough to be a main course, especially when served with a piece of cornbread. It also works well as a side for grilled or roasted meats. For holidays or family gatherings, pimento cheese mac and cheese offers a delicious Southern twist that pairs nicely with traditional sides.

Storing leftovers

Store leftovers in an airtight container in the refrigerator for 3–4 days. For best texture and flavor, reheat the casserole in the oven at 300°F (150°C) until warmed through. You can add a little extra cheese on top before reheating if you like. Reheating in the microwave can make the sauce break or become rubbery, so an oven or low-temperature stovetop method is preferred.

Tips and variations

• When adding milk to the roux, pour slowly and whisk constantly to avoid lumps.
• If you don’t have bacon, chopped ham is a good substitute, or omit for a meat-free version.
• Use whole milk, half-and-half, or cream for the creamiest sauce—low-fat milk will yield a thinner result.
• Freshly shredded cheddar melts more smoothly than pre-shredded cheese, which often includes anti-caking agents.

Recipe summary

Ingredients (quick list)

• 12 oz pimento cheese (about 1 1/2 cups)
• 1 lb elbow noodles, cooked
• 1/4 cup butter
• 1/3 cup flour
• 2 cups milk
• 1 large green pepper, seeded & diced
• 5–6 strips bacon, cooked crisp & crumbled
• 1/2 cup shredded cheddar

Instructions (quick list)

1. Melt butter and whisk in flour; cook 60 seconds.
2. Whisk in milk slowly until thickened.
3. Remove from heat and stir in pimento cheese until smooth.
4. Mix in cooked pasta, peppers, and most of the bacon.
5. Transfer to a greased 9×13 dish, top with cheddar, and bake at 350°F for 15 minutes.
6. Garnish with remaining bacon and serve warm.

Nutrition (per serving, approximate)

Calories: 539 kcal | Carbohydrates: 56 g | Protein: 14 g | Fat: 27 g | Saturated Fat: 12 g | Sodium: 657 mg | Fiber: 2 g | Sugar: 9 g

If you try this pimento cheese macaroni and cheese, leave a note about how it turned out—feedback is always welcome.