Macaroni and Cheese: Pimiento Casserole with Bacon
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This Macaroni and Cheese: Pimiento Casserole with Bacon is handy to have ready for any holiday party or family meal. No other casserole is easy to put together at a moment’s notice like this one. We have always loved the combination of cheese and pimiento in anything. I always have different cheeses, assorted pastas and several red peppers laying around as staples in my pantry. Years of feeding a constantly hungry family has made me ready for anything, anytime.
When I made this mac & cheese for my family, not only did they dive into it, but my son offered delightful ideas to the topping which made it even more exciting. I added another layer of cheese, a crumbly layer of crisp Ritz crackers and a ton of sizzling bacon bits. Once out of the oven, this macaroni and cheese pimiento casserole was just creamy perfection all over.
I previously shared a complete recipe of this superb Holiday Macaroni and Cheese Pimiento Casserole with Bacon, on my guest post at Homemade Quirk, the community blog of Quirk Books. But while you’re here, I share the recipe for you below.
Macaroni and Cheese: Pimiento Casserole with Bacon
Equipment
- Oven-Proof Large Casserole Dish - 9 x 13 inches
- Large Skillet: 12 to 14 inches
Ingredients
- 6-7 cups cooked elbow macaroni, drained about 4 cups uncooked
- 2 Tablespoons vegetable oil
- 1/2 cup sliced red pepper seeded, cut into 2-inch length strips
- 1/2 cup unsalted butter or margarine
- 1/2 cup all-purpose flour
- 3 cups grated sharp cheddar cheese
- 1 box (8 oz. or 227 g.) Philadelphia cream cheese
- 3 cups heavy cream add 1/2 cup more if casserole gets dry
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 1/2 cups crushed Ritz crackers or use Saltines
- 1 cup crushed cooked bacon bits
Instructions
- Cook pasta elbow macaroni in a large stockpot with boiling water. Follow package directions. Drain pasta and set aside.
- In a large skillet, lay the bacon strips flat, not overlapping. Cook over medium-high heat for about 10 minutes till bacon strips are crisp.Drain bacon on paper towels or parchment paper to remove excess oil. Crumble bacon into bits. Set aside.
- Discard the excess bacon oil from the large skillet. Leave only 2 Tablespoons.Add the butter or margarine. Over medium heat, when butter melts, add the flour and blend well. Mixture should be smooth and free from lumps.
- Lower heat to a medium low. Add the cheddar and cream cheese. Press the cream cheese with the back of a cooking spoon. Blend ingredients well.Pour the heavy cream into the cheese mixture.Set aside 1/2 cup of this cheese mixture for the topping.
- To the cheese mixture, add the cooked macaroni, salt and black pepper. Mix well.Transfer the entire mixture to a casserole dish. Place the remaining cheese mixture on top and spread it around. Sprinkle the crushed Ritz crackers and slices of red bell pepper.Bake in preheated oven of 375 F for 18 minutes. When done, garnish with crushed bacon bits. Serve warm.
Nutrition
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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