FOOD + ENTERTAINING bond . Whisk very well until the sauce becomes thick . Simmer mixture for an additional 5 to 10 minutes . Note : For a roux to hit its maximum thickening power , it must be simmered .
To finish the sauce :
1½ pounds plus additional 1 cup ( to top the mac at the end ) shredded extra sharp Cheddar cheese ( the sharper the better for pimento cheese )
10 ounce jar diced pimentos , undrained
1 stick ( 8 tablespoons ) butter , diced
To finish the sauce , add the diced pimentos along with 1½ pounds of cheese and butter .
Melt these ingredients completely and turn flame off at this point ( to avoid scorching the cheese ) and give it a really good whisk until melted .
Cool sauce completely in a storage container ( this helps relax the gluten so it heats up beautifully ).
Next , preheat oven to 375 degrees .
Place cooled cheese sauce in a mixing bowl along with the pasta ( pasta doesn ’ t need to be cooled ). Mix until completely combined .
Scrape the mixture out of the bowl with a rubber spatula into a 10 " x 12 " baking dish .
Cover with aluminum foil and bake for 40 minutes . ( This seems like a long time , but since the cheese sauce is completely cooled then it will take the entire 40 minutes to properly get to temp .) Once the timer goes off , remove mac and give the whole pan a good stir with the rubber spatula , smoothing everything out .
Next , top with 1 cup of shredded cheese .
Place the mac back in the oven , uncovered , for no more than 5 minutes — just to brown the cheese .
Serve family-style !
To prepare the pasta :
1 pound elbow macaroni ( uncooked )
Cook in salted boiling water until al dente ( about 7 to 8 minutes for most pasta ). Strain when finished .
Recipe from Chef John Lasater , Hattie B ’ s Hot Chicken
SPRING 2017 47