Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little." -Henry David Thoreau, Author

The refrigerator light goes on...

Pimento cheese is delicious. Mac and Cheese is delicious. Why not a Pimento Mac and Cheese?

Together this is a great riff on classic Mac and Cheese. Savory, creamy, rich Mac and Cheese with a bit of sweet, pickled pimento. The balance of flavors is perfect.

The key to this is to not overheat the sauce. The egg needs to cook, but if you let the sauce boil, it will likely curdle. That won't really affect the flavor but the texture will be a bit lumpy.


Pimento Mac and Cheese

Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied. Leftovers are good. Reheat gently after adding 1 Tbsp. of 2 % milk per serving.

Serve with Roasted Beets (Roasted Beets - Low Sodium Version) or Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Parmesan Zucchini or Catalan Spinach.

Pimento Mac and Cheese recipe from Dr. Gourmet


  • 4 quarts water
  • 4 ounces whole wheat or gluten free penne pasta
  • 1 tsp. olive oil
  • 1 small shallot (minced)
  • 1/4 cup bottled pimentos (minced)
  • 1 large egg
  • 1/4 Cup 2 % milk
  • 2 1/2 ounces reduced-fat cheddar cheese (grated)
  • 1/8 tsp. salt
  •  fresh ground black pepper to taste

Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until done. Do not overcook: the pasta should be cooked al dente.

While the pasta is cooking, combine the eggs and milk in a medium mixing bowl.

Whisk until smooth and then fold in the cheddar cheese and salt. Set aside.

When the pasta is done, drain well and add it to the pan with the cooked shallot and pimento mixture.

Adjust the heat to medium and add the cheese mixture.

Stir well until the cheese is completely melted and creamy.

Don't let the mixture boil, but when the sauce is very thick remove from the heat.

Add fresh ground black pepper to taste, stir, and serve immediately.

Nutrition Facts

Serving size: 2 ounces pasta with sauce

Servings: 2

Amount Per Serving

Calories 380 Calories from Fat 117
% Daily Value
Total Fat 13g 17%
  Saturated Fat 6g 29%
  Monounsaturated Fat 4.5g
  Trans Fat 0g
Cholesterol 115mg 38%
Sodium 460mg 20%
Total Carbohydrates 47g 17%
    Dietary Fiber 6g 22%
    Sugars 5g
Protein 22g
Vitamin A 16% Vitamin C 24%
Calcium 30% Iron 17%
Vitamin K 5mcg Potassium 400mg