Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pimiento Mac and Cheese
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 760
- Total Fat
- 36 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 77 milligrams
- Sodium
- 1143 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 3 grams
- Protein
- 40 grams
- Sugar
- 11 grams
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 760
- Total Fat
- 36 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 77 milligrams
- Sodium
- 1143 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 3 grams
- Protein
- 40 grams
- Sugar
- 11 grams
Ingredients
Directions
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
- Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms and 2 teaspoons thyme. Cook, tossing occasionally, until tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Stir in the flour to coat the vegetables; cook 1 minute. Add the chicken broth and milk and bring to a boil, stirring, until the mixture is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimiento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta until combined; season with salt and pepper.
- Dollop the remaining 1/2 cup pimiento cheese on the pasta mixture and broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with the cracker crumbs and remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool 10 minutes.
