Spicy Pimento Mac and Cheese with Crispy Panko Topping

Savor the Spicy Pimento Mac & Cheese with Panko — creamy jalapeño pimento cheese folded into tender pasta and finished with a golden, crispy panko crust.

Hello, food lovers! If you want the comforts of classic mac and cheese with a bright, Southern twist, this Spicy Pimento Mac & Cheese with Panko delivers. The jalapeño pimento cheese gives the dish a creamy, tangy heat while the panko topping provides a perfect crunchy finish. It’s an easy crowd-pleaser for weeknights, potlucks, or holiday tables.

Why this Recipe Works

1. A fresh twist on a classic: Pimento cheese and jalapeños lift traditional mac and cheese with savory depth and gentle heat.
2. Textural balance: The creamy cheese sauce contrasts beautifully with a buttery, crunchy panko topping.
3. Great for sharing: This recipe yields about 8 servings, making it ideal for family dinners or gatherings.

FAQ

Other Uses for Jalapeño Pimento Cheese

1. Sandwiches & wraps: Spread on bread with lettuce and tomato or tuck into a wrap with sliced turkey.
2. Stuffed vegetables: Fill cherry tomatoes or mini peppers for an easy appetizer.
3. Baked potato topper: Spoon over baked or grilled potatoes.
4. Dip: Serve with tortilla chips, pretzels, or raw veggies.
5. Burger condiment: Use as a flavorful burger spread.
6. Deviled eggs: Mix into the yolk for a zesty filling.
7. Grilled cheese upgrade: Add a layer of pimento cheese to your grilled sandwich.
8. Cheese board: Offer with crackers and charcuterie.
9. Soup enhancer: Stir into tomato or vegetable soup for extra richness.
10. Omelette filling: Fold into eggs for a bold breakfast option.

Variations

1. Bacon: Stir in crispy bacon bits for smoky crunch.
2. Greens: Fold in sautéed spinach or kale for color and nutrition.
3. Mushrooms: Add sautéed mushrooms for savory umami.
4. Seafood: Fold in cooked shrimp or lump crab for a coastal twist.
5. Cheese trio: Add goat cheese or fresh mozzarella for extra creaminess.
6. BBQ: Top with pulled pork or chicken for a Southern-meets-comfort twist.
7. Gluten-free: Use gluten-free pasta and breadcrumbs.
8. Vegan: Substitute dairy-free cheeses, plant milk, and vegan butter.
9. Extra heat: Add more jalapeños, hot sauce, or red pepper flakes.
10. Onion crunch: Replace panko with fried onion bits for a different texture.

Tips and Tricks

• Pick the right pasta: Elbows, shells, or cavatappi hold sauce well. Cook to al dente so the pasta stays firm after baking.
• Melt cheese slowly: Add the pimento cheese in batches, stirring to avoid lumps.
• Grate fresh: Freshly grated cheese melts more smoothly than pre-shredded varieties.
• Extra creaminess: Stir in a spoonful of cream cheese or a splash of heavy cream for silkiness.
• Watch the bake time: Remove once the panko is golden and the sauce bubbles to prevent over-soft pasta.
• Check jalapeño heat: Taste before adding — heat varies and you can adjust accordingly.
• Prep the panko: Toss with melted butter so it browns evenly; add herbs or grated Parmesan if you like.
• Rest before serving: Let the bake sit a few minutes so the sauce sets for easier serving.
• Reheat thoughtfully: Reheat in the oven or on the stovetop to preserve texture; microwaving can change the sauce.

Related Side Dish Ideas

Brussels Sprouts with Spicy Mayo
Balsamic Green Beans with Almonds
Green Beans with Bacon, Blue Cheese, and Walnuts

Spicy Pimento Mac & Cheese with Panko

Creamy jalapeño pimento cheese folded into macaroni and baked with a buttery panko topping for a crunchy finish.

Prep Time:40 mins

Cook Time:25 mins

Total Time:1 hr 5 mins

Ingredients

Homemade Jalapeño Pimento Cheese

• 8 oz shredded sharp cheddar cheese
• 8 oz shredded Monterey Jack cheese
• 4 oz cream cheese
• 1/3 cup mayo
• 1/4 cup jarred diced pimentos, drained
• 2 jalapeños, seeds removed and chopped
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• salt and pepper to taste

Mac and Cheese

• 16 oz elbow macaroni
• 4 cups homemade Jalapeño Pimento Cheese
• 2 cups whole milk
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp pepper

Panko Topping

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 tsp smoked paprika

Instructions

Jalapeño Pimento Cheese

• In a large bowl, combine the cheddar, Monterey Jack, and cream cheese until smooth.
• Mix in the mayonnaise until fully incorporated.
• Stir in the pimentos, chopped jalapeños, garlic powder, and onion powder.
• Season with salt and pepper to taste. Mix well and set aside.

Mac and Cheese

• Preheat oven to 375°F (190°C).
• Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
• In a large pot, melt butter over medium heat. Whisk in flour, salt, and pepper and cook for about 2 minutes.
• Gradually whisk in the milk, stirring until the mixture thickens.
• Reduce heat and stir in the jalapeño pimento cheese until melted and smooth.
• Fold in the drained macaroni until evenly coated.
• Transfer to a greased 9×13-inch baking dish.
• For the topping, mix panko with melted butter and smoked paprika, then sprinkle evenly over the mac and cheese.
• Bake 20–25 minutes, until the top is golden and the filling bubbles.
• Remove from oven and let rest a few minutes before serving.

Notes

• Choose the Right Pasta: Select shapes that hold sauce well and avoid overcooking.
• Melt Cheese Gradually: Add cheese in stages and stir to prevent lumps.
• Fresh Grate: Freshly grated cheese melts better than pre-shredded varieties.
• For Extra Creaminess: Add a bit of cream cheese or heavy cream if desired.
• Don’t Overbake: Remove when panko is golden and sauce bubbles to avoid mushy pasta.
• Spice Check: Adjust jalapeño amount to control heat.
• Panko Prep: Toss with melted butter for even browning; add herbs or Parmesan if you like.
• Let it Sit: Rest briefly after baking to let the sauce thicken for easier serving.
• Reheat Right: Use oven or stovetop to preserve texture when reheating leftovers.

Nutrition

Serving: 1g | Calories: 705kcal | Carbohydrates: 56g | Protein: 26g

Course: Side Dish

Cuisine: American

Keyword: jalapeño, mac and cheese, pimento

Servings: 8 people

Calories: 705kcal

Author: Glitter and Graze