Ingredients
-
8
ounces elbow macaroni -
3
tbsp unsalted butter -
½cups whole milk
-
3
cups grated sharp cheddar cheese, lightly packed -
1
4 oz jar chopped pimiento peppers, drained -
1
tsp kosher salt
Directions
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1
Add macaroni to a large pot of boiling salted water. Cook according to directions on the package, approximately 6 to 8 minutes. Drain the macaroni, reserving ¼ cup of the pasta water.
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2
Return the pasta to the pot with the reserved pasta water. Add the butter and milk and cook over medium heat until the butter is melted and the mixture is simmering. Slowly add the cheese, ½ cup at a time, stirring constantly until melted before adding the next ½ cup. Once all the cheese is melted, add the Pimento peppers and kosher salt. Stir to combine and season to taste.
Return the pasta to the pot with the reserved pasta water. Add the butter and milk and cook over medium heat until the butter is melted and the mixture is simmering. Slowly add the cheese, ½ cup at a time, stirring constantly until melted before adding the next ½ cup. Once all the cheese is melted, add the Pimento peppers and kosher salt. Stir to combine and season to taste.
-
3
Divide into 3 small Ziploc® Twist ’N Loc® containers. These can be stored in the refrigerator for 3 days or in the freezer for up to 1 month.
Divide into 3 small Ziploc® Twist ’N Loc® containers. These can be stored in the refrigerator for 3 days or in the freezer for up to 1 month.
Tip
Serve with fresh apple slices (keep them in a Ziploc® brand snack bag for freshness).
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