Ultimate Pimiento Mac and Cheese

1 (16-oz.) package elbow pasta

2 tablespoons butter

3 tablespoons flour

1 cup milk

1 (12-oz.) can evaporated milk

12 oz. sharp cheddar cheese, grated and divided (3 cups)

3 oz. cream cheese, softened

¾ teaspoon salt

¼ teaspoon ground red pepper

2 (4-oz.) jar 1 (7-oz.) jar diced or sliced Dromedary® pimientos, drained and rinsed

Preheat oven to 350 degrees. Prepare pasta according to package directions. Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly for 1 minute. Gradually, whisk in milk and evaporated milk; cook, whisking constantly, 3 to 5 minutes or until thickened. Remove from heat and whisk in 2 cups cheddar, cream cheese, salt, and red pepper, whisking until cheese is melted and smooth. Fold in pimientos and cooked pasta. Pour into a lightly greased 3-quart baking dish. Sprinkle with remaining 1 cup cheddar cheese. Bake at 350 degrees for 20 to 25 minutes until golden and bubbly. Let stand 5 minutes before serving.

Makes about 8 servings.

Active: 20 min.

Total: 45 min.