I have been sitting on this recipe to send to all of you for several months. Earlier in the season, my family and I were attending a Panthers game and of course we were going to tailgate. Each family was asked to bring a side dish…so instead of doing the same old macaroni and cheese, I decided to put a twist on it. So here it is – the secret to my southern mac and cheese is Pimento Cheese.
- 2 Shallots, peeled and chopped
- 3 Cloves of Garlic, chopped
- 3 Pieces of Bacon, diced, cooked, reserving
- 1 tablespoon bacon fat
- 2 Tbsp Flour
- 4 Cups Heavy Cream
- 1 Tsp chopped Fresh Thyme
- 1 Cup of Pimento Cheese
- 1 Cup of shredded Pepper Jack Cheese
- 1 Cup of shredded Cheddar Cheese Salt and Black Pepper
- 1 Pound of Pasta, cooked, your choice of elbow or penne
- 1⁄2 Cup of Panko Bread Crumbs
- 2 Tbsp Melted Butter
- 2 Tbsp Chopped Fresh Parlsey
Preheat oven to 350°. In a large sauté pan, sauté shallots and garlic with 1 tbsp of bacon fat, sauté until translucent. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9×13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac and Cheese with Panko mixture and bake uncovered until bubbling and lightly browned on top 20-25 minutes.
This southern mac and cheese is sure to warm you up on these cold winter nights!
Ciao’, Glenn and Glenn