Pimento Mac and Cheese Casserole. Two southern classics collide in this epic food mashup! It’s a cheesy casserole your whole family will love! It can be prepared ahead and then baked when ready!

One of the most quintessential American dishes is the casserole. While they’ve actually been around for centuries, they gained popularity in the 1950s and remain popular to this day.

People love them for several reasons: they are economical, easy to make and have relatively easy clean up. They can also be made ahead of time, are easy to transport and the flavor combinations are essentially endless.

They are especially popular in Southern cuisine and today I am combining two southern classics into one cheesy, baked comforting dish: Pimento Mac and Cheese Casserole.

What ingredients do you need for Pimento Mac and Cheese?

  • CREAM CHEESE: You want it to be at room temperature. When it is soft will blend better.
  • EXTRA SHARP CHEDDAR CHEESE: Extra sharp has a little more bite than medium cheddar. The flavor doesn’t get lost in the cheese sauce.
  • PIMENTOS: You can find them in the condiment section, near the pickles at your grocery store. Make sure they are well drained.
  • GRANULATED GARLIC
  • CREOLE SEASONING: Use your favorite blend or make your own.
  • CAYENNE PEPPER: This adds a bit of a kick to the recipe. If you’re using a spicy creole seasoning, you might not need this.
  • MAYONNAISE: The extra oil in the mayo makes this a bit creamier. Don’t leave it out. If you’re worrying about tasting it, you won’t.
  • ELBOW MACARONI: You could also use shells or penne pasta too.
  • ANDOUILLE SAUSAGE: Adds a kick too! And makes this mac and cheese casserole even more hearty.
  • PANKO: This is to give the top a little bit of a crunch factor.

How do you make Pimento Mac and Cheese?

  • STEP #1: Cook macaroni according to package instructions and drain.
  • STEP #2: While the macaroni is cooking, make the pimento cheese. You make this by combining the softened cream cheese, 2 cups of shredded sharp cheddar, pimentos, granulated garlic, cayenne pepper and mayonnaise in a bowl. Mix it really well.
  • STEP #3: Add the cooked elbow macaroni and andouille sausage and mix well.
  • STEP #4: Spread the casserole into a casserole dish. Top with remaining 1 cup of shredded cheddar.
  • STEP #5: In a small bowl combine, panko, oil and creole seasoning. Sprinkle on casserole. Cover and bake at 350 degrees F for 20 minutes. Uncover and bake for an additional 20 minutes or until edges are bubbly and top has browned.

Can you make casserole ahead of time?

Yes! Make it to the point just before baking then cover and refrigerate it. Remove it from the refrigerator 20-ish minutes before you want to bake it so it can come up to room temperature. It might take a little longer to cook since it will be cold but not much.

This Pimento Mac and Cheese is one of our staple meals now! I love how easy it make. I love that you only dirty a bowl and a casserole dish. And my family loves how hearty and cheesy it is.

I’m pretty sure your family will too!

Looking for vegetable side dishes to serve with this casserole? Here are some great options:

Pimento Mac and Cheese Casserole
15m
Prep
40m
Cook
55m
Total

Servings

6

Ingredients

  • 8 ounces elbow macaroni
  • 8 ounces cream cheese (softened)
  • 3 cups shredded extra sharp cheddar cheese (divided)
  • 4 ounces pimentos (drained)
  • 3/4 teaspoon granulated garlic
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 2 tablespoons mayonnaise
  • 13.5 ounces andouille sausage (cut into coins or half moons)
  • 1/4 cup panko bread crumbs
  • 1/2 teaspoon creole seasoning
  • 1 tablespoon oil (canola, vegetable or olive)

Instructions

  1. Cook macaroni according to package instructions and drain.
  2. While the macaroni is cooking, make the pimento cheese. You make this by combining the softened cream cheese, 2 cups of shredded sharp cheddar, pimentos, granulated garlic, cayenne pepper and mayonnaise in a bowl. Mix it really well.
  3. Add the cooked elbow macaroni and andouille sausage and mix well.
  4. Spread the casserole into a baking dish. Top with remaining 1 cup of shredded cheddar.
  5. In a small bowl combine, panko, oil and creole seasoning. Sprinkle on casserole. Cover and bake at 350 degrees F for 20 minutes. Uncover and bake for an additional 20 minutes or until edges are bubbly and top has browned.

Notes

canola, vegetable or olive
Nutrition Facts
Amount per serving
Calories
793
% Daily Value*
Total Fat 56g 72%
Saturated Fat 23g 114%
Cholesterol 134mg 45%
Sodium 1557mg 68%
Total Carbohydrate 43g 16%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 29g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Deseree

Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things.

4 Reviews

  1. Deseree September 24, 2023

    Yay!! I am so happy to hear that, Helen! I learned that cream cheese technique from a restaurant I used to work at. I was surprised when they told me they added that to their cream sauce too but it totally works :)

  2. Helen September 18, 2023

    Wow, this was delicious! I wasn’t so sure at first about the cream cheese “sauce,” but it melted beautifully with the hot pasta, and the addition of the Andouille sausage was brilliant. Definitely one I’ll be making again (and again)!

  3. Deseree September 13, 2023

    Thank you! I’m happy to hear that, Kristine!

  4. Kristine S September 11, 2023

    This is very flavorful! Family and company enjoy this meal.😋

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