FOOD + ENTERTAINING bond. Whisk very well until the sauce becomes thick. Simmer mixture for an additional 5 to 10 minutes. Note: For a roux to hit its maximum thickening power, it must be simmered.
To finish the sauce:
1½ pounds plus additional 1 cup( to top the mac at the end) shredded extra sharp Cheddar cheese( the sharper the better for pimento cheese)
10 ounce jar diced pimentos, undrained
1 stick( 8 tablespoons) butter, diced
To finish the sauce, add the diced pimentos along with 1½ pounds of cheese and butter.
Melt these ingredients completely and turn flame off at this point( to avoid scorching the cheese) and give it a really good whisk until melted.
Cool sauce completely in a storage container( this helps relax the gluten so it heats up beautifully).
Next, preheat oven to 375 degrees.
Place cooled cheese sauce in a mixing bowl along with the pasta( pasta doesn’ t need to be cooled). Mix until completely combined.
Scrape the mixture out of the bowl with a rubber spatula into a 10 " x 12 " baking dish.
Cover with aluminum foil and bake for 40 minutes.( This seems like a long time, but since the cheese sauce is completely cooled then it will take the entire 40 minutes to properly get to temp.) Once the timer goes off, remove mac and give the whole pan a good stir with the rubber spatula, smoothing everything out.
Next, top with 1 cup of shredded cheese.
Place the mac back in the oven, uncovered, for no more than 5 minutes— just to brown the cheese.
Serve family-style!
To prepare the pasta:
1 pound elbow macaroni( uncooked)
Cook in salted boiling water until al dente( about 7 to 8 minutes for most pasta). Strain when finished.
Recipe from Chef John Lasater, Hattie B’ s Hot Chicken
SPRING 2017 47