Ingredients
- 1 pound elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 4 ounces cream cheese softened
- 1 jar pimentos (4 ounces) drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
- In a large pot, melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in whole milk, and cook until the mixture thickens and starts to bubble. Reduce heat to low.
- Stir in shredded cheddar cheese, Monterey Jack cheese, and cream cheese until smooth. Add chopped pimentos, salt, and pepper, and stir until well combined.
- Combine cooked macaroni and cheese sauce in a baking dish. Bake for 25 minutes or until bubbly and golden on top.
