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

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.