Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
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...
I love Pimento Cheese and my mom made fantastic sandwiches when I was growing up. Yum. The other day I was thinking about making a new Mac & Cheese and thought that this recipe would turn out great. It sure did!
The key to this is to not overheat the sauce. The eggs need 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.
Pasta shapes
Most pastas are named for their shape. Conchiglie is the Italian word for shells for instance. Others include vermicelli (small grains), orzo (barley), farfalle (butterflies), eliche (spirals), cappelletti (little hats), etc.
Pimento Mac and Cheese
Servings = 2 | Serving size =2 ounces pasta with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftovers are good. Reheat gently after adding 1 Tbsp. of 2 % milk per serving.
Serve with Roasted Beets or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Roasted Beets - Low Sodium Version or Parmesan Zucchini or Catalan Spinach
| 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 (1% is ok) |
| 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 just to al dente.
While the pasta is cooking, combine the eggs and milk in a medium sauce pan (not over heat).
Whisk until smooth. Add the reduced-fat cheddar cheese and salt and stir, then set aside.
While the pasta is cooking, place the olive oil in a small skillet over medium high heat.
Add the shallot and cook for about 3 minutes. Stir frequently.
Add the pimento and cook for another three minutes.
When the pasta is done, drain well and add it to the sauce pan containing the cheese over medium heat.
Add the cooked shallot and pimento mixture.
Stir well until the cheese is completely melted and creamy.
Don't let the mixture boil. 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 343 | Calories from Fat 77 |
| % Daily Value |
| Total Fat 8g | 15% |
| Saturated Fat 3g | 12% |
| Monounsaturated Fat 4g | |
| Trans Fat 0g | |
| Cholesterol 115mg | 40% |
| Sodium 422mg | 18% |
| Total Carbohydrates 49g | 16% |
| Dietary Fiber 5g | 18% |
| Sugars 1g | |
| Protein 21g |
| Vitamin A 19% | Vitamin C 36% |
| Calcium 23% | Iron 19% |
| Vitamin K 3 mcg | Potassium 300 mg |
| Magnesium 97 mg | |