Dosher’s Mac & Cheese with Pimentos

- October 07, 2020

One of my favorite comfort foods as a kid was Mac and Cheese. Even as an adult, this is my go-to when I want something filling and rich. To me, it epitomizes luxury in one bowl.

This dish represents who I am, meaning the recipe is exact and can be replicated using almost any cheese. Adjust the seasoning any way you want to make it yours, but I suggest giving this one try before experimenting.

Before I continue with the recipe, I wanted to discuss the ingredients a bit. First and foremost, the ratios of Roux, Milk/Half & Half & Cheese are ideal. The combination and proportions make for a fool-proof Mac & Cheese. Generally speaking, Swapping out cheeses will not alter the texture. Essentially this is my Mac & Cheese base, which I use to make a plethora of M & C Combos.

Mis-en-Place

First and foremost, do not use pre-shredded cheese!! Pre-shredded cheese is coated with starches to prevent clumping and will not melt properly. Use Block Cheese and grate.

Measure out all of the ingredients and have a pot of salted boiling water for the Elbow Macaroni.

In a saute pan, melt some butter or fat of your choice and cook the shallots (salt & pepper) until soft and translucent. Set aside.

Cooking the pasta a little less than al dente is ideal. We don't want mush after you bake off the Mac and Cheese.

After you have cooked the Macaroni, place in a huge mixing bowl with some butter to prevent sticking. Toss in cooked shallots, pimentos, Bacon Pieces, and green onions. Mix very well.

In a large pan (I prefer a saucier), Melt the butter in the pan over medium heat. Add flour, continually whisking for about 2-Minutes. Add Milk and Half & Half. Cook, constantly whisking for about 5-Minutes until thickened.

Start adding the cheeses, starting with the Creamcheese. Cube up the Creamcheese before adding will help facilitate melting. When it's fully incorporated and smooth, add the other cheeses slowly and do the same thing. Add the rest of the ingredients listed to the left Titled "Add this to Cheese Sauce." Note: if you find the cheese sauce too thick for your liking, add some milk or half and half. Package to package, cheese to cheese, the moisture content may be different, calling for some adjustments.

Pour the Cheese Sauce over the Macaroni and mix to thoroughly combine. At this point, start tasting for seasoning and adjust as needed. Although it's hard to try not to eat the whole bowl while tasting.