6/21/17

Southern Style Pimento with Bacon Mac and Cheese #DairyMonth

This is a sponsored post by Cabot Cheese, I was given product for this post. All opinions are my own.

Don't forget to enter the Cabot Cheese Giveaway contest at the bottom of this post for your chance to win a wonderful cheese package!

June is dairy month, and this week we are celebrating all things dairy by gathering the best bloggers together and sharing the best recipes featuring dairy as a main ingredient, and today I am focusing on the wonderful world of cheese!

This from scratch Southern Style Pimento Cheese  and bacon Macaroni and Cheese is simply put.. Amazing.  The first time I made it, my husband kept saying, wow, over and over. He did sneak back for 2nds.. (more than once).

It is a special recipe that is "company" worthy to make I promise you!

The from scratch sauce made with a combination of Cabot Seriously Sharp Cheddar Cheese, and if you like just a bit more more heat, add a touch of  their Chipotle Cheddar. Along with the pimento's  (which are mild.. even I can handle them!) it all means a cheese flavor that will wow your taste buds!
The smoky taste of all that bacon? well.. the flavor combination of this dish is fantastic.

Jan's Tip. If you happen to have leftovers, do what my husband does. He fries it in as skillet till the cheese turns brown and crispy. I can't tell you how divine a treat it is to have him bring me a dish of that warmed up dish with all the cheese crispies all in it. You'll never have your leftovers any other way again, I promise!

Now let's get cooking!




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Southern Style Pimento with Bacon Mac and Cheese
From southern living magazine, this recipe takes the flavors of the south, pimento peppers, sharp cheddar cheese, and smokey bacon and combines them into an amazing comfort food.

Ingredients
  • 1/4 cup plus 1 1/2 tsp. Salt divided
  • 6 Tblsp. Butter cut into pieces
  • 6 Tblsp. All purpose flour
  • 1 (16 oz) box pasta (such as rotini, cavatappi, or penne)
  • 2 (8 oz) blocks Cabot Seriously Sharp cheese grated
  • 1/4 cup grated Cabot Chipotle Cheddar Cheese (optional) 
  • 1/2 cup grated sweet onion
  • 2 Tblsp. fresh lemon juice
  • 1 Tblsp. Worcestershire sauce
  • 1 tsp. hot sauce (or more to taste)
  • 1/2 cup panko bread crumbs
  • 1 tsp. olive oil
  • 2 (7 oz) jars diced pimentos drained
  • 1 (1 lb) pkg. thick sliced bacon cooked, crumbled
Instructions
Preheat broiler with oven rack 8 to 9 inches from heat.Bring 1/4 cup salt and 4 qt. water to a boil in a large covered Dutch oven over high heat.Meanwhile, microwave milk in a microwave-safe 1-qt. glass measuring cup covered with plastic wrap at HIGH 3 minutes. While milk is heating, melt butter in a 12-inch cast-iron skillet over medium heat. Reduce heat to medium-low; add flour, and cook, whisking constantly, 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often.Add pasta to boiling water, and cook 8 minutes.Meanwhile, continue to cook sauce, whisking often, 6 minutes. Remove from heat; whisk in cheese, onion, lemon juice, Worcestershire sauce, hot sauce, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Cover.Stir together panko and olive oil.Drain pasta, and fold into cheese sauce. Stir pimiento and bacon into pasta mixture. Sprinkle with panko mixture.Broil 1 to 2 minutes or until breadcrumbs are golden brown. Sprinkle with chives; serve immediately.

Yield: 6-8 servings


Now onto the resto of #DairyMonth Celebration! Check back on Friday, I'll be sharing a wonderful creamy frozen dessert recipe that I promise your family will go bonkers over!

Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.


Wednesday:

A Visit to Ol' McGrandpa's Farm by Cooking With Carlee

Alfredo Sauce with Cream Cheese from Feeding Big

Chili Cheese Corn Salad by Corn, Beans, Pigs and Kids

Chipotle Cheddar Patty Melt by Jolene's Recipe Journal

Chocolate Fudgesicles by Family Around the Table

Gluten Free Rotini with Manchengo, Chorizo and Saffron by Culinary Adventures with Camilla

Grilled Peaches with Ice Cream by A Day in the Life on the Farm

Homemade Fudgesicles by From Gate to Plate

How to Make Labneh from Caroline's Cooking

Skillet Jalapeno Popper Dip from A Kitchen Hoor's Adventures

Southern Style Pimento with Bacon Mac and Cheese by Tip Garden

Zucchini Tots with Jalapeno, Cheddar and Bacon by Palatable Pastime


Cabot Cheese Giveaway!: 



Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop

Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.



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5 comments:

  1. This looks SO good, Jan. Can't wait to try it. And Cabot IS a great sponsor.

    ReplyDelete
  2. I love the sharp cheddar

    ReplyDelete
  3. Yum! I love the subtle kick you gave the mac and cheese.

    ReplyDelete
  4. This could possibly the ultimate mac and cheese. My son would call it epic! Great giveaway too!

    ReplyDelete
  5. What a great Mac & Cheese recipe. I love the addition of a little heat to the dish.

    ReplyDelete

I'd love to hear from you!

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