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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little."
-Henry David Thoreau, Author

The refrigerator light goes on...

I love Pimento Cheese and my mom made fantastic sandwiches when I was growing up. Yum. The other day I was thinking about making a new Mac & Cheese and thought that this recipe would turn out great. It sure did!

The key to this is to not overheat the sauce. The eggs need to cook but if you let the sauce boil, it will likely curdle. That won't really affect the flavor but the texture will be a bit lumpy.

Pasta shapes

Most pastas are named for their shape. Conchiglie is the Italian word for shells for instance. Others include vermicelli (small grains), orzo (barley), farfalle (butterflies), eliche (spirals), cappelletti (little hats), etc.


 

Pimento Mac and Cheese



Servings = 2 | Serving size =2 ounces pasta with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Leftovers are good. Reheat gently after adding 1 Tbsp. of 2 % milk per serving.

Serve with Roasted Beets or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Roasted Beets - Low Sodium Version or Parmesan Zucchini or Catalan Spinach

4 quarts water
4 ounces whole wheat or gluten-free penne pasta
1 tsp olive oil
1 small shallot (minced)
1/4 cup bottled pimentos (minced)
1 large egg
1/4 cup 2% milk (1% is ok)
2 1/2 ounces reduced-fat cheddar cheese (grated)
1/8 tsp salt
fresh ground black pepper (to taste)

Place the water in a medium stock-pot over high heat and bring to a boil. Add the pasta and cook until done. Do not overcook the pasta should be cooked just to al dente.

While the pasta is cooking, combine the eggs and milk in a medium sauce pan (not over heat).

Whisk until smooth. Add the reduced-fat cheddar cheese and salt and stir, then set aside.

While the pasta is cooking, place the olive oil in a small skillet over medium high heat.

Add the shallot and cook for about 3 minutes. Stir frequently.

Add the pimento and cook for another three minutes.

When the pasta is done, drain well and add it to the sauce pan containing the cheese over medium heat.

Add the cooked shallot and pimento mixture.

Stir well until the cheese is completely melted and creamy.

Don't let the mixture boil. When the sauce is very thick, remove from the heat.

Add fresh ground black pepper to taste, stir and serve immediately.

Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 2

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Amount Per Serving

Calories 343 Calories from Fat 77
  % Daily Value
Total Fat 8g 15%
    Saturated Fat 3g 12%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 115mg 40%
Sodium 422mg 18%
Total Carbohydrates 49g 16%
    Dietary Fiber 5g 18%
    Sugars 1g  
Protein 21g  
Vitamin A 19% Vitamin C 36%
Calcium 23% Iron 19%
Vitamin K 3 mcg Potassium 300 mg
Magnesium 97 mg