Ingredients
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Cooking spray
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1/2 (16 oz) box fusilli or cavatappi pasta
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2 (4 oz) jars sliced or chopped pimiento peppers, drained
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1 (8 oz) block extra-sharp Cheddar cheese, grated and divided (about 2 cups)
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1/2 (8 oz) pkg cream cheese, softened
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6 tbsp unsalted butter, divided
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3 tbsp all-purpose flour
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1 1/2 cups whole milk
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1/2 cup panko breadcrumbs
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2 tbsp chopped parsley
Steps
1
Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and set aside.
2
Meanwhile, finely chop the pimiento peppers. In a medium bowl, combine 1½ cups Cheddar, cream cheese, and pimientos. Mix until smooth.
3
Heat a 12-inch skillet on medium-high and melt 4 tbsp butter. Add the flour and whisk until combined. Cook 1–2 min, stirring constantly, until golden. Gradually pour in the milk and whisk until smooth. Bring to a simmer and cook 1–3 min., until thickened, whisking occasionally. Reduce heat to low and add the pimiento cheese mixture. Whisk until melted and smooth. Season with salt and pepper.
4
To skillet, add the cooked pasta and stir to coat. Transfer to prepared baking dish and top with remaining ½ cup Cheddar cheese. In a small bowl, microwave remaining 2 tbsp butter until melted. Add panko and mix well. Sprinkle evenly over macaroni and cheese mixture. Bake 25–30 min., until bubbly and breadcrumbs are beginning to turn golden. Remove from oven and heat broiler on high. Broil 30–90 sec., until breadcrumbs are lightly browned, watching carefully to prevent burning. Sprinkle with the parsley and let rest 10 min. before serving.
