Go Back
+ servings
Southern Skillet Pimento Macaroni and Cheese

Skillet Pimento Macaroni and Cheese

A southern twist on the classic macaroni and cheese!
Servings 6 servings


  • 3 cups 12 oz. uncooked elbow macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 cups milk or half-and-half
  • 3 cups sharp cheddar cheese shredded
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 10 oz jar pimentos, drained
  • 1/3 cup crumbled bacon 
  • parsley to garnish


  • Cook macaroni according to package instructions. Drain and set aside. In a skillet over medium heat, add butter and melt. Stir in flour until smooth. Slowly whisk in half-and-half. Bring to a boil, stirring constantly. Once thickened (about 2 minutes), reduce heat to low and add in cheese. Stir until cheese is melted. Stir in salt, pepper, seasonings, and pimentos. Add macaroni and stir until combined. Top with crumbled bacon and chopped parsley.