Freezer-Friendly Pimento Mac & Cheese Recipe | Epicurious
The best way to have your macaroni in the freezer: a custard-style baked mac ’n’ cheese. This one uses eggs and béchamel to bind very cheesy noodles.
Keywords
- mac and cheese
- macaroni
- southern
- american
- cheddar
- parmesan
- main
- side
- dinner
- nut free
- vegetarian
- make ahead
- oven bake
- thanksgiving
- christmas
- cookbooks
Ingredients
- 2 quarts water
- Kosher salt
- 8 ounces elbow macaroni
- 8 ounces white Cheddar cheese, shredded
- 4 ounces aged Cheddar cheese, shredded
- 4 ounces Parmesan cheese, grated
- 1 cup jarred pimentos, chopped
- 2 tablespoons all-purpose flour
- 6 large eggs
- 2 tablespoons hot sauce, such as Tabasco
- One 12-ounce can evaporated milk
- 1 cup half-and-half
- 8 cups Herbed Béchamel, freshly made or thawed
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