16 ounces elbow or rotini pasta, cooked al denté according to package directions
2½ cups Cabot’s Best Pimento Cheese, divided (use leftovers for a snacks)
¼ cup Cabot Salted Butter
⅓ cup King Arthur All-Purpose Flour
2½ cups milk
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground black pepper
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PREHEAT oven to 350°F and spray 6 individual baking dishes or a 9x13 baking dish with nonstick spray.
MELT butter over medium heat in a large pan. Whisk flour into the melted butter until combined. Continue whisking constantly for 2 minutes.
ADD milk slowly and whisk until flour mixture has thickened. Add 1 cup of the pimento cheese, smoked paprika, salt and pepper. Remove from the heat and whisk until cheese is melted.
STIR the cooked pasta into the sauce.
DIVIDE the mixture between 6 individual baking dishes or pour into a 9x13 baking dish. Top with the remaining 1½ cups Best Pimento Cheese and bake for 25-30 minutes until bubbly and the topping is melted.