In My Kitchen: Broccoli Pimiento Mac n Cheese

I absolutely adore Pimiento Cheese Dip, so when I saw this recipe for Broccoli Pimiento Mac n Cheese, I just had to give it a try. This dish is so rich and creamy – perfect for a cheat meal.

You’ll need:

  • 2/3 cup all-purpose flour
  • 8 cups milk, divided
  • 16 oz penne pasta
  • 6 cups broccoli florets
  • 16 oz sharp cheddar cheese, shredded (about 3 cups)
  • 2 4 oz jars diced pimiento peppers (drained)
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup crushed Ritz crackers
  • 2 tablespoons olive oil


  1. In a large pot of heavily salted water, cook penne to al dente. Drain and set aside.
  2. Meanwhile, steam broccoli in microwave until it reaches the desired “crunchiness.”
  3. Preheat oven to 400 degrees.
  4. In a small bowl, whisk together flour and 2 cups milk until smooth.
  5. In a large oven-safe Dutch Oven, bring remaining 6 cups milk to a boil over medium-high heat, stirring often. Reduce heat to medium, and gradually whisk in flour mixture until smooth. Return to a boil over medium-high heat. Boil, stirring constantly, until thickened (about 2-3 minutes).
  6. Stir penne pasta and broccoli into milk mixture until combined. Add cheddar cheese, pimiento peppers, onion powder, salt and pepper. Stir until cheese is melted. Remove from heat.
  7. Stir together crushed Ritz crackers and oil in a small bowl. Sprinkle evenly over mixture.
  8. Bake in preheated oven until casserole is warm and bubbly, about 15 minutes. Increase oven to 500 degrees (broil) and broil until top is golden brown (about 2 minutes). Remove from oven and serve!

Source: Adapted from a recipe by Southern Living

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