Servings: 6Prep: 10 minutesTotal: 1 hour 10 minutesIngredientskosher salt and freshly ground black pepper, to taste500 grams elbow macaroni115 grams unsalted butter120 grams all-purpose flour965 grams whole milk8 grams onion powder17 grams Worcestershire sauce1 teaspoon cayenne pepper1 teaspoon garlic powder1 teaspoon mustard powder1 teaspoon smoked paprika175 grams pimentos, peeled and diced118 grams cream cheese350 grams grated cheddar cheese25 grams crystals hot sauce30 grams panko breadcrumbsDirections1. Heat the oven to 400°F|200°C. Bring a large pot of generously salted water to a boil. Add the pasta and cook for 5 to 6 minutes, then drain and run under cold water.2. Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, until the flour taste is gone, about 4 minutes, and the roux is blonde in color.3. Slowly whisk in the milk to your roux and add in the onion powder, Worcestershire sauce, cayenne, garlic powder, mustard powder, and paprika. Cook, stirring, until the sauce is thick, about 5 minutes, then stir in the pimentos and cheeses. Cook until the cheeses have melted and the sauce is smooth. Add in the hot sauce and season with salt and pepper. Pour the mixture into a baking dish and sprinkle with the breadcrumbs. Bake until the topping is crisp and the sauce is bubbling, about 45 minutes. Let stand 10 minutes before serving.
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