Grilled Pimento Mac n Cheese
- 1 clove garlic, smashed and chopped
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce, such as Frank's Red Hot
- 1/4 teaspoon cayenne pepper
- Freshly ground black pepper
- 1 cup mayonnaise
- 4 ounces shredded Cheddar
- 4 ounces shredded smoked Cheddar
- 1 cup macaroni pasta, cooked and cooled
- 1 roasted bell pepper, cut into small diced
- 2 pieces country white bread
- 2 thick slices tomato
- 1 piece bacon diced and cooked
- 2 ounces mild Cheddar
In a food processor blend together the garlic, paprika, salt, hot sauce, cayenne and some black pepper. Then add the mayonnaise, Cheddar and smoked Cheddar, and pulse until combined. Put mixture in a bowl and fold in the cooked pasta and the roasted red bell pepper. Season with additional salt and pepper.
To assemble the sandwich, heat a nonstick griddle to about 300 degrees F or medium-high. Butter the bread generously and spread about 1/4 cup of the mac n cheese mix on the non-buttered side of the bread. Then add the sliced tomato, bacon and Cheddar, and top with another slice of bread. Grill on both sides until golden brown. Repeat for the remaining sandwiches.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
We make our own mayonnaise. If you choose to do so, replace the mayo in the recipe with 1 egg and 1 cup of vegetable or grape seed oil, just not olive oil. If you are making your mayo from scratch (good for you!) you can add the egg with your spices and garlic. While the processor is running, slowly drizzle in the oil.
If you prefer a less smoky flavor, you can use all Cheddar or even use any shredded cheese available like Colby or pepper Jack.
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