macaroni and pimento cheese

Macaroni and Pimento Cheese

  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


This easy recipe for creamy macaroni and pimento cheese takes everyone’s favorite comfort food supper to whole new levels with pimento cheese!


  • 8 ounces elbow macaroni
  • Salt
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 2 cups prepared pimento cheese (see note)


  1. Cook macaroni until tender in boiling salted water. Drain and set aside.
  2. Heat butter in Dutch oven over medium-high heat until foaming. Add flour and whisk to combine, about one minute. Whisking constantly, add milk.
  3. Bring mixture to a boil, whisking constantly. Reduce heat to medium and simmer until thickened to the consistency of heavy cream, whisking occasionally.
  4. Take off heat and stir in pimento cheese until cheese is fully melted. Add pasta and stir over medium low heat until heated through, 3-5 minutes. Let it sit for 5 minutes off the heat before serving.
  5. Ladle into warm dishes and be prepared to be asked for seconds!


You can absolutely use store-bought pimento cheese for this recipe, but if you have the time, I highly recommend making a batch of my mama’s pimento cheese – it’s the best!  Click here for that recipe.