Pimiento Macaroni and Cheese

Pimiento Mac and Cheese

Over Thanksgiving, Kara, Cliff, Winnie and I went to Nashville. Our first road trip!! We will have a post about our adventure soon, but we couldn’t wait any longer to recreate one of our favorite dishes from Nashville right at home.


First of all…I just want to say that I loved Nashville. L-O-V-E-D it. Like I could totally picture myself living there if it weren’t for my family, friends, home and job being in Chicago. Details. But honestly, I think I was meant to live in the south. Maybe in my next life??

But anyways, we had some ridiculously good food while we were there and the Pimiento Macaroni and Cheese stuck with me more than anything else. During a 4 day vacation I think we ordered Pimiento Macaroni and Cheese 3 times…so you know we liked it!

It was the first Nashville inspired dish we created when we got home and our homemade version did not disappoint whatsoever. The mac & cheese was creamy and totally cheesy. In a good way though. The hot sauce gave it a kick, but just a subtle one. And the star ingredient was the pimientos. Pimentos aren’t really a popular ingredient in Chicago (at least in my opinion), but we have cooked with them here and there. I’m no expert…but to me they taste like a sweet pepper. They added a distinct flavor to the mac & cheese and I completely fell in love.

We used a small penne noodle and it worked out perfectly fine. However, next time I make this I will use an even smaller noodle…elbow, wagon wheel, shell…I’m not really sure yet. But there will be a next time and I will be sure to tell you about our future experiments with Pimiento Mac & Cheese. 🙂

Here’s what you’ll need

In a large skillet, bring water, pasta, evaporated milk and salt to a simmer. Cook for 9 minutes or so

Whisk together remaining evaporated milk, hot sauce and corn starch. Add and continue cooking until thickened

Remove from heat and stir in the cheese, one handful at a time


In goes the butter. Taste and season with salt and pepper




And last…the pimientos. But dice them finer than I did here!

One of my Nashville favorites...now made at home. :)


One of my Nashville favorites…now made at home. 🙂


Pimiento Mac and Cheese

Pimiento Macaroni and Cheese

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course


  • 3 1/2 cup water
  • 1 12 oz can evaporated milk, divided
  • 12 oz pasta (we used small penne, but any small pasta will work)
  • salt and pepper, to taste
  • 1 tsp cornstarch
  • couple dashes hot sauce
  • 2 1/2 cup cheddar cheese, shredded
  • 2 cup monterey jack cheese, shredded
  • 2 tbsp butter, cut into small pieces
  • 3 tbsp pimientos, finely diced


  • Bring water, 1 cup of evaporated milk, pasta, and salt to a simmer in a large skillet over high heat. Simmer, stirring often, until the noodles are tender and the liquid has thickened, 9 to 12 minutes.
  • Whisk the remaining 1/2 cup evaporated milk, cornstarch and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer until slightly thickened, about 1 minute.
  • Remove the skillet from the heat and stir in the cheeses, 1 handful at a time. You can gradually add water, if needed, to adjust the consistency of the sauce. Stir in the butter and diced pimientos, then season with salt and pepper to taste. Serve immediately.
Keyword macaroni, pasta