Pimento Mac and Cheese

Pimento cheese lives in the heart and kitchens of many Americans, mostly in the South. Here it elevates mac and cheese to new heights!
(serves 8-10)

1 lb. elbow macaroni
Kosher* salt and freshly* ground pepper
3 T. unsalted Kerrygold* butter
2 T. all-purpose flour
1 T. dry mustard
2 cups heavy cream
1 lb. extra-sharp cheddar cheese, shredded (4 cups)
2 oz. cream cheese, softened*
1*-2 T. Frank's Hot Sauce
1 T. Worcestershire Sauce
3 (4 oz.) jars pimentos, drained, patted dry, and minced

Adjust oven rack to upper-middle position and heat oven to 375. Bring 4 qts. water to boil in a Dutch oven. Add macaroni and 1 T. salt and cook for 5 min. drain, and set aside. Add butter to the now empty pot and melt over med.-high heat. Stir in flour, mustard, 3/4 t. pepper, and 1/2 t. salt and cook until mixture is fragrant and bubbling, about 30 sec. Slowly whisk in milk and cream and bring to a boil. Reduce heat to med.-low and simmer until sauce is thick enough to coat back of spoon, about 2 min., whisking frequently. Remove pot from heat. Add 2 cups cheddar, cream cheese, hot sauce, and Worcestershire to sauce and whisk until cheese is melted. Add pimentos and macaroni and stir until macaroni is thoroughly coated in sauce. Transfer to a 13x9" baking dish and sprinkle with remaining 1 cup cheddar. Bake until edges are lightly browned and filling is bubbling, 18-20 min. Let rest for 20 min. before serving.

"You are a powerhouse. There is no problem too tricky for you to solve, no difficulty big enough to derail your determination, no "mountain" too mighty for you to move, and no dream you are not worthy of. So go for it! Life has great things in store for you!"

Love,

Machete Milletti