Southern Style Pimento Mac and Cheese

By Churchill Downs Executive Chef David Danielson

  • 6 tbsp of butter, cut into cubes
  • 6 tbsp all-purpose flour
  • 6 oz heavy cream
  • 1 pound elbow macaroni
  • 16 oz shredded sharp cheddar cheese
  • 1/4 cup finely diced onion
  • 7 oz jar of diced pimiento, drained
  • 2 tbsp fresh lemon juice
  • 1 tsp favorite hot sauce
  • 1/2 tsp ground black pepper
  • 1 ½ cup chopped pretzels
  • 2 tsp olive oil

Cook macaroni in salted water until tender. Toss cooked pasta with olive oil and place on baking pan, store in cooler until needed. In small sauce pan melt butter and add flour to make a roux. Add cream and bring to a simmer. Fold in cheddar cheese, onion, lemon juice, pimientos, hot sauce, and black pepper. Add cooked pasta to cheese sauce. Top with chopped pretzels and serve. 

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