Description
Kicked Up Mac and Cheese takes your favorite comfort classic and gives it a bold, flavorful twist. Creamy cheddar and pimento cheese create a velvety sauce, while paprika and cayenne add just the right amount of kick. Sweet peas and corn bring texture and balance, turning this easy 30-minute meal into a cozy, crowd-pleasing dish with a little Southern charm and a whole lot of comfort.
Ingredients
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8 oz elbow macaroni
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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2 cups milk
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1½ cups shredded cheddar cheese
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1 cup pimento cheese spread
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1 can Libby’s Sweet Peas, drained
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1 can Libby’s Whole Kernel Sweet Corn, drained
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½ tsp paprika
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¼ tsp cayenne pepper (optional for spice)
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Salt and black pepper, to taste
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Breadcrumbs and olive oil (optional, for topping)
Instructions
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Cook Pasta: Bring salted water to a boil, cook macaroni until al dente (8–10 minutes), then drain.
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Make the Roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute until smooth and slightly golden.
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Add Milk: Gradually whisk in milk until the mixture thickens, about 3–4 minutes.
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Add Cheese: Lower heat, stir in cheddar and pimento cheese until creamy.
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Season: Add paprika, cayenne (if using), salt, and pepper to taste.
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Combine: Fold in macaroni, peas, and corn until evenly coated in sauce.
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Optional Topping: Sprinkle breadcrumbs on top, drizzle with olive oil, and broil for 3–5 minutes until golden brown.
Notes
For extra spice, add hot sauce or diced jalapeños.
Swap cheddar for pepper jack or gouda for deeper flavor.
Add cooked bacon or shredded chicken for extra protein.
Avoid high heat when melting cheese—keep it gentle to prevent curdling.
Leftovers can be reheated with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop / Optional Bake
- Cuisine: American