Ingredients

The following ingredients have 4 Servings
  • 12 oz pimento cheese (roughly 1 1/2 cups)
  • 1 lb elbow noodles (cooked according to package instructions)
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cups milk
  • 1 large green pepper (seeded & finely diced)
  • 5-6 strips bacon (cooked crisp & crumbled)
  • 1/2 cup shredded cheddar

Instruction

  • In a large skillet, melt the butter over medium heat. Once melted whisk in the flour until evenly combined. Cook for 60 seconds to cook out any 'floury' taste.
  • Whisk in the milk, a little at a time, stirring constantly until the roux's all come together and thickened. Repeat until all the milk's been incorporated.
  • Remove the roux from heat, and stir in the pimento cheese until the cheese has melted and the sauce is smooth.
  • Stir in the cooked & drained pasta, peppers, and 3/4 of the bacon until they're completely incorporated into the sauce.
  • Lightly spray a 9x13" baking dish with nonstick cooking spray. Carefully transfer the macaroni & cheese mixture into the prepared dish. Spread it out into an even layer using a spatula.
  • Sprinkle the cheddar cheese evenly out overtop of the macaroni.
  • Bake the dish at 350° for 15 minutes.
  • Serve warm with a sprinkle of the remaining 1/4 cup of crumbled bacon for garnish.