Southern Pimento Cheese & Ham Baked Macaroni “Cupcakes” with Chef Lynn Michelle
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One thing about us southerners: we love pimento cheese. And, any excuse to incorporate mac and cheese is considered golden in our book!
We recently partnered with Chef Lynn Michelle and CB2 to celebrate the Heritage Classic in Hilton Head and we just loved these delicious "cupcakes". If you're looking for a unique spin on a traditional side, you have to try these out.
Shown served on our beautiful Hôtel Silver London 2-Tier Oyster Stand.
Southern Pimento Cheese & Ham Baked Macaroni “Cupcakes”, Courtesy Chef Lynn Michelle
Rated 5.0 stars by 1 users
Servings
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.