Pimento Macaroni and Cheese

This month's Secret Recipe Club blog belongs to Rhonda over at The Kitchen Witch. She's an avid motorcyclist and is currently enjoying her retired life in Montana. She originally started her blog so that all her children could have access to her recipes at any time. One thing that I especially love about her blog is that she lists the Weight Watchers points for each recipe. I don't currently do Weight Watchers, but I have a few family members and friends that follow the point system religiously, so I think it's a super handy feature!

Now, this Pimento Mac and Cheese instantly drew me in. One of my favorite restaurants, Farmers Fishers Bakers in D.C., makes this awesome pretzel appetizer that is served with a pimento cheese dip. I'm seriously obsessed with the stuff. This savory dish instantly reminded me of my favorite appetizer, and I was inclined to try it out. Oh.My.Goodness. It's pure heaven. Velveeta makes it super cheesy and delicious, but the pimentos add that salty, olive-y flavor that I just love. It's a very heavy dish, so I would recommend having it as a main course instead of a side, but still...so good. Enjoy!

Printable Recipe

Ingredients

• 8 oz. dried elbow macaroni, cooked according to package directions
• 8 oz. sharp cheddar cheese, grated
• 16 oz. Velveeta cheese, cubed
• 2 tbsp. Worcestershire sauce
• 1/2 tbsp. dry mustard
• 1/2 cup dark beer
• 1 (4 oz.) jar pimento
• 1/2 sleeve saltine crackers, crushed
• 1/4 cup butter, melted

Preheat oven to 350 degrees F. Spray or butter a 2 qt. casserole dish. 

Over medium high heat in a non-stick pan, heat the cheddar cheese and Velveeta with the Worcestershire sauce, dry mustard, beer and pimento, stirring occasionally. Once fully melted and blended, add the cooked macaroni. Stir well to combine. Pour the macaroni and cheese into the prepared casserole dish.

Crush the saltine crackers by placing them into a zipper top bag and using a rolling pin or other heavy object to crush them. Alternatively you can put them in a food processor and pulse them, but not to finely. Mix the cracker crumbs with the melted butter and spread evenly over the top of the macaroni and cheese. 

Bake for 30-45 minutes, until hot and bubbly. 

Source: Adapted from The Kitchen Witch

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