Paula's new mag has a whole section on pimiento cheese. This macaroni is based off her Spicy Pimiento Cheese Recipe. I made the pimiento cheese on Sunday and used it in the macaroni on Tuesday. It keeps for a week.
What you need:
1 16 oz package elbow macaroni
1 recipe Spicy Pimiento Cheese
1 large egg, lightly beaten
3 cups whole milk
1 cup whipping cream
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup shredded Colby cheese
1/4 cup shredded Monty Jack cheese with peppers (I used Pepper Jack)
What you need to do:
Preheat oven to 350. Lightly grease a 13x9 baking dish. Cook pasta, drain. In a large bowl, gently combine hot pasta and pimiento cheese until blended and place in prepared baking dish spreading into an even layer. In a medium bowl, combine egg, milk, cream, s&p stirring until blended. Pour egg mixture over pasta mixture in the dish and sprinkle with shredded cheeses. Bake for 35 to 40 minutes or until bubbly and top is lightly browned. Let stand 10 minutes before serving. (letting it stand is important bc it needs to congeal a little after it comes out of the oven, otherwise its a little runny.)
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