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Guess what I found in my eleven month old son’s mouth this morning? I’ll give you a few minutes to ponder your guess.
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Dog food. It was dog food. A pellet of dog food. **Cue all the vomit emojis.** He was crawling around on our rug in the living room and I saw him bring his little fist up to his face and he looked at me, clearly with something in his mouth, and I hopped up and ran over to extract what turned out to be DOG FOOD. How it got all the way over to the carpet in the living room? Who knows, but it did indeed make its way over there. And into Ford’s mouth.
Gross. Just…so gross. How in the world did that not taste disgusting enough to not spit out immediately? No idea. But there was protest as I removed it from his tiny mouth and then he cried afterwards. Hey man, I just did you a favor.
Since he learned to crawl, which was only a few weeks ago, we have had many items from the floor end up in his curious little mouth. Pistachios, a gummy, board game pieces, pieces of fuzz from our dog’s toys – the list goes on, but I’ll stop now so you don’t think I’m a bad parent. I promise I keep the floors clean…most of the time. I have had to become much more meticulous now that we have a crawler!
For your life happiness, I highly recommend stuffing this mac and cheese into your mouth instead of dog food, but that’s just me. You do you.
Speaaaaaking of this mac and cheese. People, I’m being one hundred percent literal when I say the most challenging part of this recipe is boiling the pasta. Lolol…but for reals. This is a three step, three ingredient meal.
- Step one: cook and drain the pasta (pasta = ingredient one)
- Step two: add your pimento cheese and milk (cheese and milk = final two ingredients)
- Step three: stir until totally combined
I mean…am I even allowed to post this as a “recipe”? Is this cheating? Is it way to simple to even earn the title of “recipe”?
Probs not, yes, questionable = the answers to my above three questions. BUT we are going with it. You know why? Because pimento mac and cheese is a glorious addition to anyone and everyone’s life that needs to happen in your kitchen ASAP. So maybe don’t even consider this a recipe. Consider it a call to action. I am calling you to the action of making this in 15 minutes and then stuffing fork fulls into your face repeatedly.
Is that cool with you? Sound like a good plan?
I think so too – I’m glad we agree. See? That’s why we’re friends 😉.
The relatively important thing here is the type of pimento cheese you use, since that’s basically where one hundred percent of the flavor comes from. My all time, all time, allllllll time favorite brand of pimento cheese is this 👇🏼👇🏼👇🏼
Proceed with caution if you ever bring a carton of this around me, because I will consume the entire thing by the time you go to the back yard to let your dog inside. Think I’m joking? I really wish I were. It’s a problem. I literally don’t buy it because I have no self control…confessions.
It says “Palmetto Cheese” but it’s totes pimento cheese. If you find this brand, use it for your mac and cheese! They sell it in North Carolina grocery stores and grocery stores here in Kansas, which makes me think it’s not a region-specific brand. But even if you can’t find this brand, as long as you use a good pimento cheese that you enjoy eating with a cracker, it’ll be delicious in this recipe.
The world’s easiest pimento mac and cheese, you guys. Make it and love it and be so happy that you have found and added a delicious fifteen minute meal to your repertoire. I’m going to go ahead and take zero creative credit for this since all I did was stir together pasta and pre-made pimento cheese along with a little milk, but that’s okay – it still needs to be shared with the world.
- Author: Annie Chesson
- Prep Time: 3 mins
- Cook Time: 10 mins
- Total Time: 13 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 pound pasta (I used rotini because I like how the ridges catch the sauce, but any kind of short pasta will work great!)
- 12 oz container pimento cheese (I highly recommend Pawley’s Island Palmetto Cheese brand if your grocery store sells it)
- 1/2 cup of milk (I use whole milk, but any kind will work)
Instructions
- Bring a pot of salted water to a boil, add your pasta, and cook according to package instructions. When finished cooking, drain and add back into the pot
- To your pasta, add your pimento cheese and milk. Stir to combine until the cheese has all melted and it’s come together to form a sauce. Season to taste with salt and pepper
Nutrition
- Serving Size: About 1 cup of pasta
- Calories: 450
- Sugar: 3 g
- Sodium: 282 mg
- Fat: 21 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 34 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more mac and cheese recipes? Check these out:
Microwave Mac and Cheese in a Mug
One Pot Three Cheese Mac and Cheese
Butternut Squash Mac and Cheese
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