Ready for a new take on mac and cheese? We’ve done all the work, so all you have to do is follow this easy recipe.
Folding store-bought pimento cheese into our usual macaroni and cheese recipe didn’t work well here; the sauce separated into pools of grease and clumps of cheese. Instead, we made a flavored béchamel, a thickened milk sauce, to help us control the amount of fat in the sauce and prevent the sauce from breaking.
