Kind of like pimento cheese, but loaded with carbs. You're welcome.
Photo by Farideh Sadeghin
Prep: 10 minutes
Total: 1 hour 10 minutes
kosher salt and freshly ground black pepper, to taste
1 pound elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1 tablespoon onion powder
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon smoked paprika
6 ounces pimentos, peeled and diced
4 ounces cream cheese
3 cups grated cheddar cheese
2 tablespoons Crystal hot sauce
1/2 cup panko breadcrumbs
1. 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.