Pimento Mac and Cheese by Chef Beth Kaszniak
Needed ingredients:
Yield: 14 quarts
5 lb pasta, cook to al dente; slightly under if baking
water, for boiling pasta
salt, for pasta water
1 lb crackers, crushed for crumble topping
1 lb butter (topping), melt for crumble
26 cloves (3 oz) garlic minced
2 tbsp chopped herbs (topping)
3 lb bacon lardons (render until crisp)
1 lb butter (roux), use less if adding bacon fat
1 lb flour, unbleached all-purpose
6 qt milk, whole, full fat
2.5 lb american cheese, cubed or sliced
2.5 lb mild cheddar, shredded from block
2.5 lb sharp cheddar, shredded from block
5 tbsp (1.42 oz) kosher salt
6 tbsp worcestershire sauce
6 tbsp hot sauce
4 tbsp garlic powder
4 tbsp onion powder
4 tbsp chopped herbs (sauce)
6 tbsp creole seasoning
2 cups (1 lb) pimento peppers, diced and drained
Directions:
- Prepare the Mise En Place:
- Prepare all ingredients. Cut bacon into lardon-sized strips. Shred both cheddars and set aside. Crush crackers into pea-sized pieces for the topping.
- Prepare Kettle:
- Attach the agitator, set the temperature to High Cook, 212°F, and adjust the agitator speed to 10 Rotations per Minute (RPM).
- Cook The Pasta:
- Add cold water to the kettle and bring to a simmer.
- Season generously with salt until the water “tastes like the sea,” then bring to a full boil.
- Add pasta and cook until al dente.
- If planning to bake the mac & cheese, cook slightly under al dente.
- Remove Pasta:
- Drain cooked pasta from the kettle. Hot-hold until ready to incorporate into the sauce.
- Make The Cracker Crumble Topping:
- Set kettle to Low Cook, 220°F, agitator speed to 10 RPM.
- Add 1 lb butter and melt.
- Add garlic and herbs, sautéing for 2–3 minutes until fragrant.
- Stir in crushed crackers, allowing the agitator to fully incorporate ingredients.
- Toast for an additional 10 minutes.
- Remove topping from the kettle and set aside.
- Cook The Bacon Lardons:
- Set kettle to High Heat, 250°F, agitator speed of 10 RPM.
- Add lardons and render until desired crispness is achieved. Remove lardons from the kettle.
- Optional: Reserve rendered bacon fat for use in the roux for added flavor
- Prepare The Roux:
- Reduce kettle to Low Cook, 220°F, and increase the agitator speed to 28 RPM.
- Add 1-lb butter (use less if supplementing with bacon fat).
- When melted, add 1-lb flour to form the roux.
- Build The Béchamel:
- Slowly add in the milk; the agitator will “whisk,” preventing any lumps from forming.
- Bring the mixture to a boil, then reduce heat to 200°F and simmer for approximately 10 minutes, or until the raw flour flavor has fully cooked out.
- Season and Add Cheese:
- Add worcestershire sauce, hot sauce, garlic powder, onion powder, chopped herbs, and creole seasoning.
- Gradually fold in the cheeses until fully melted, smooth, and cohesive.
- Add Pimentos:
- Stir in the diced pimento peppers until evenly incorporated throughout the sauce.
- Combine With Pasta:
- Reduce the agitator speed to 10 RPM.
- Add cooked pasta and fold gently to incorporate.
- Add bacon lardons at this stage or reserve for finishing.
- Once fully mixed, remove mac and cheese from the kettle.
- Serve:
- For plated service: Spoon pasta into bowls and top with cracker crumble and bacon lardons. Serve immediately.
- For family-style or baked service: Transfer mac and cheese to a chafing dish or baking vessel. Top with lardons and cracker crumble. Bake until internal temperature reaches 165°F and the topping is golden brown.
Featured equipment:
This recipe features our most popular cooker-mixer, the FireMixer-14 (FM-14) equipment.
The FireMixer-14 is an automatic tabletop cooker-mixer designed for small-batch foodservice and confectionery production. Precision temperature control and high-heat performance up to 350°F deliver consistent results for both everyday and specialty recipes. A removable, variable-speed agitator provides hands-free, even mixing for reliable, uniform results every time.