I had this dish at a pricey restaurant downtown and decided I could replicate it at home, so I did. It’s just mac & cheese, but made with smoked gouda (I found some with BACON!!) and white cheddar. I used roasted red pepper from the jar rather than pimento.
Smoky Pimento Mac & Cheese
2 Tbl Butter
1 big Tbl flour
3 oz shredded white cheddar (about half a cup)
4 oz shredded smoked gouda, with bacon if you can find it (about 3/4 cup)
1 (1/2 pepper) roasted red pepper from a jar, diced
2/3 – 3/4 cup half n half
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1.5 cup dry pasta, cooked al dente in salty water. Hold pasta in the water. I used Kroger brand cavatappi rigate pasta, which is a large corkscrew style that is ribbed for your pleasure. You could use elbows or penne if you like.
Melt butter over med heat then add flour and stir for a couple minutes. Add the cheeses, pepper and paprika and stir until it gets all melty. Add in 2/3 cup half n half, stirring. You’ll probably need more, I did. You want this sauce thick, but loose enough to coat the pasta but not be sticky. When you get the consistency right, check salt and pepper. It should be a little saltier than you think it should be because the pasta will soak up the salt. Scoop out the pasta with a slotted spoon or spider and allow a bit of water to stay on it – this will make your sauce perfect. Check seasoning after you stir in pasta. Serve while warm.