Name: Pimiento Mac and Cheese
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 8 ounces large pasta shells; 1/4 cup vegetable oil; 1 onion, chopped; 8 ounces sliced cremini mushrooms; 1 tablespoon chopped fresh thyme; Freshly ground pepper; 1/4 cup all-purpose flour; 2 1/2 cups low-sodium chicken broth; 1 cup whole milk; 3 5-ounce cans tuna packed in water, drained; 1 cup pimiento cheese spread; 8 butter crackers, crumbled

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.

Photograph by Ryan Dausch

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Pimiento Mac and Cheese

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