Pimento Macaroni and Cheese

• Vegetarian

• Produce

  • 1 Chives, dried
  • 1 4 oz. jar Pimientos

• Canned Goods

  • 1/2 cup Evaporated milk

• Condiments

  • 1 15 oz. jar Alfredo sauce

• Pasta & Grains

  • 1 lb Macaroni

• Baking & Spices

  • 1 Pepper
  • 1 Seasoning salt

• Dairy

  • 12 oz Cheddar cheese, sharp grated
  • 12 oz Gouda cheese, grated

Found on laurenslatest.com

Description

Directions

• Bring large pot of water to boil. Salt water generously and cook macaroni 1 minute short of al dente. Drain well and set aside.
• In a medium pot, bring alfredo sauce to a simmer, then reduce the heat. Whisk in all grated cheese, a little bit at a time, until thick and smooth. It will be thick! So add in enough evaporated milk to thin it out to the consistency youd like. {I used about 3/4 cup}. In a small food processor or blender, puree pimientos. Stir into cheese sauce. Add pepper and seasoning salt to taste.
• Pour cheese sauce over pasta and stir to coat. Pour mixture into buttered baking dish and cover with foil. Bake 25 to 30 minutes at 350 degrees. Remove from oven, sprinkle with chives {optional!!} and serve hot.