SIDES
April 25, 2024
Southern Pimento Cheese & Ham Baked Macaroni “Cupcakes” with Chef Lynn Michelle
Southern Pimento Cheese & Ham Baked Macaroni “Cupcakes”, Courtesy Chef Lynn Michelle
3 dozen "cupcakes"
Ingredients
- 1 box large elbow noodles, cooked and drained
- ½ pound ham, cut into small, bite-size cubes
- 4 cups shredded sharp cheddar cheese
- 8 eggs, slightly beaten
- ½ teaspoon salt
- 1 tsp. ground black pepper
- 1 tsp. onion flake
- 3 cups half and half
- ½ cup milk
- ¼ teaspoon garlic powder
- 1 ½ cups chopped pimentos (roasted peppers)
- ¼ cup pimento juice from jar of roasted peppers
Directions
- Preheat oven to 375°
- Place foil cupcake papers onto the muffin trays.
- In a large bowl, blend eggs, half and half, milk, onion flake, salt, pepper, garlic powder; add chopped pimentos. Continue to blend slowly to create a creamy mixture.
- Slowly add shredded sharp cheddar cheese and cubed ham while blending alternately with pimento juice. Note: More liquid may need to be added for desired texture of pimento cheese macaroni.
- Place a foil cupcake paper into your hands and carefully spoon the mixture into the cupcake foils and replace into muffin tin. Optional: Top off with additional mixture and a little grated cheese.
- Place muffin tray into the hot oven for approximately 20 minutes or until top is golden brown. Serve hot.
- Important note: Use SHARP cheddar cheese. Anything else will not produce the nice pungent flavor that you are looking for in your pimento cheese.
