Pimento Mac and Cheese Casserole

Pimento Mac and Cheese Casserole. Two southern classics collide in this epic food mashup! It's a cheesy casserole your whole family will love!

Course Main Dishes

Cuisine American

Keyword casserole

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Calories 793kcal

Ingredients

Ingredients:

8 ounces elbow macaroni
8 ounces cream cheese softened
3 cups shredded extra sharp cheddar cheese divided
4 ounces pimentos drained
3/4 teaspoon granulated garlic
1/4 - 1/2 teaspoon cayenne pepper
2 tablespoons mayonnaise
13.5 ounces andouille sausage cut into coins or half moons
1/4 cup panko bread crumbs
1/2 teaspoon creole seasoning
1 tablespoon oil canola, vegetable or olive

Instructions

Cook macaroni according to package instructions and drain.
While the macaroni is cooking, make the pimento cheese. You make this by combining the softened cream cheese, 2 cups of shredded sharp cheddar, pimentos, granulated garlic, cayenne pepper and mayonnaise in a bowl. Mix it really well.
Add the cooked elbow macaroni and andouille sausage and mix well.
Spread the casserole into a baking dish. Top with remaining 1 cup of shredded cheddar.
In a small bowl combine, panko, oil and creole seasoning. Sprinkle on casserole. Cover and bake at 350 degrees F for 20 minutes. Uncover and bake for an additional 20 minutes or until edges are bubbly and top has browned.

Notes

If you make this ahead of time and refrigerate it, it may take longer to cook. Allowing it to come up to room temperature before cooking will help that.

To make this vegetarian, simply remove the andouille sausage. It will still be fab!

Nutrition