Pimento cheese and crackers meet hot, melty macaroni and cheese in a comforting side dish you’ll crave. Perfect for tailgates, potlucks, weeknight dinners, or holidays, Southern Pimento Mac and Cheese is a homemade mac and cheese recipe with bold, savory flavor and a crisp buttery cracker topping.
When two Southern classics come together, the result is pure comfort. This recipe transforms traditional pimento cheese into a creamy sauce, folds it with tender pasta, and bakes everything beneath a golden, buttery cracker crust until bubbling and irresistible.
What to serve with Southern Pimento Mac & Cheese
This dish is satisfying enough for lunch on its own, but as a side it pairs beautifully with crispy fried chicken, ranch chicken tenders, or a fresh green salad. Serve it alongside juicy burgers or sloppy joe sliders for a hearty sandwich meal, or bring it to the holiday table as a flavorful upgrade to classic mac and cheese.
Ingredients & recipe overview
Quick overview
Detailed measurements and steps are provided in the recipe card below. Key ingredients include:
- Elbow macaroni
- Sharp cheddar cheese (block, grated)
- Cream cheese
- Diced pimentos (undrained)
- Sour cream
- Whole milk
- Chicken broth
- Flour
- Butter
- Smoked paprika, garlic powder, onion powder
- Salt and ground black pepper
- Ritz crackers (crushed) for topping
How to make pimento macaroni & cheese
Boil pasta. In a large pot, cook the pasta in chicken broth just until al dente. Reserve ½ cup of the cooking broth before draining and set both pasta and broth aside.
Make the pimento cheese sauce. In the same saucepan over medium heat, melt 3 tablespoons butter and whisk in the flour until smooth. Add smoked paprika, garlic powder, onion powder, salt, and pepper to form a seasoned paste. Gradually whisk in the milk until the mixture is smooth. Stir in sour cream and the cream cheese pieces, whisking until melted and combined. Gradually add the grated sharp cheddar, whisking until the sauce is smooth. Stir in ½ cup reserved chicken broth and the undrained diced pimentos.
Assemble and bake. Fold cooked pasta into the cheese sauce until well coated. Transfer to a 3‑quart baking dish or 9×13 casserole. Evenly top with crushed Ritz crackers, drizzle with the remaining melted butter, and bake in a preheated 350°F oven for about 25 minutes or until the topping is golden and the edges are bubbly.
Serve. Remove from the oven and let rest 5 minutes before serving. Sprinkle with fresh or dried parsley if desired.
Tips for the best pimento mac & cheese
- This recipe is simple to make—don’t be intimidated by the ingredient list.
- Cooking the pasta in chicken broth adds savory flavor that boosts the dish.
- Cook the macaroni just until al dente; it will continue to soften while baking.
- Grate your own cheese from a block for the best texture and melt.
Storing, freezing, and making ahead
Store leftovers in an airtight container in the refrigerator for 3–5 days.
To freeze: Bake, cool completely, cover tightly, and freeze for 2–3 months. Thaw overnight in the refrigerator, then reheat covered with foil in a 350°F oven until heated through.
To make ahead: Cook the pasta and prepare the cheese sauce, assemble the macaroni in the dish without the cracker topping, cover, and refrigerate overnight. When ready to bake, add the cracker crust, drizzle with melted butter, and bake as directed.
Other side dish recipes to enjoy
- Cheesy Broccoli Rice Casserole (no canned soup)
- Easy Cheesy Hash Brown Casserole (no canned soup)
- Baked Gouda Cheese Grits
- Southern Chicken & Dressing
- Ultimate Scalloped Potatoes
Southern Pimento Macaroni and Cheese
Ingredients
- 2 cups elbow macaroni
- 4 cups chicken broth
- 3 tablespoons flour
- 5 tablespoons butter (divided 3 Tbsp & 2 Tbsp)
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups whole milk
- ½ cup sour cream
- 4 ounces cream cheese, cut into pieces
- 8 ounce block sharp cheddar cheese (about 3 cups grated)
- 7 ounce jar diced pimentos (undrained)
- 1 ⅓ cups crushed Ritz crackers
Instructions
- Preheat oven to 350°F.
- In a large saucepan, cook pasta in 4 cups chicken broth until just al dente. Reserve ½ cup cooking broth before draining. Set pasta and reserved broth aside.
- Return the saucepan to medium heat. Melt 3 tablespoons butter and whisk in flour until smooth. Stir in smoked paprika, garlic powder, onion powder, salt, and pepper to form a paste.
- Gradually whisk in milk until the paste dissolves and the sauce is smooth. Add sour cream and cream cheese pieces, whisking until melted.
- Whisk in grated cheddar gradually until the sauce is smooth. Stir in ½ cup reserved chicken broth and the undrained diced pimentos. Fold in pasta until evenly coated.
- Transfer macaroni and cheese to a 3‑quart or 9×13 casserole dish. Top evenly with crushed crackers, drizzle with the remaining melted butter, and bake 25 minutes or until the cracker crust is golden.
- Remove from oven and let rest 5 minutes before serving. Garnish with parsley if desired.
Notes
- Cook the pasta just until al dente; it will continue to cook in the oven.
- For best results, grate cheese from a block rather than using pre-shredded cheese.
- Store leftovers in an airtight container in the refrigerator for 3–5 days.
- To freeze: bake, cool completely, cover tightly, and freeze up to 2–3 months. Thaw overnight in the refrigerator and reheat covered at 350°F until heated through.
- To make ahead: assemble minus the cracker topping, refrigerate overnight, then add topping and bake when ready.
Nutrition
Carbohydrates: 43 g |
Protein: 17 g |
Fat: 28 g |
Sodium: 924 mg |
Sugar: 8 g
