PIMENTO MAC AND CHEESE RECIPES

Steps:

• Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
• Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
• Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
• Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
• Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

Steps:

• Pre-heat broiler to high or oven to 400°F. Place a large pot of water over high heat and bring it up to a boil to cook the pasta.  Once at a boil, add some salt and the pasta, and cook it just shy of al dente. Heat a large pot over medium heat with EVOO and butter. Add the onions, garlic, paprika, salt and ground black pepper, and cook until softened, about 5 minutes. Add the flour and cook about a minute.  Whisk in milk and hot sauce, and bring up to a bubble.  Turn off the heat, and stir in half of the cheese in a figure-eight motion until it's all melted. When the pasta is done, drain it well and add it to the pot with the cheese sauce. Toss to combine. Fold in the drained pimientos then pour everything into baking dish and top with the remaining cheese. Bake in oven until cheese is brown and bubbling. Garnish with the chopped parsley and a sprinkle of paprika.