PIMENTO MAC & CHEESE CUSTARD

Pimento Mac & Cheese Custard image

The best way to have your macaroni in the freezer: a custard-style baked mac 'n' cheese. This one uses eggs and béchamel to bind very cheesy noodles.

Provided by Ashley Christensen

Categories Macaroni and Cheese Freezer Food Freeze/Chill Egg Vegetarian Dinner Thanksgiving Cheese Milk/Cream Soy Free Tree Nut Free Peanut Free Pasta

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 quarts water
Kosher salt
8 ounces elbow macaroni
8 ounces white Cheddar cheese, shredded
4 ounces aged Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
1 cup jarred pimentos, chopped
2 tablespoons all-purpose flour
6 large eggs
2 tablespoons hot sauce, such as Tabasco
One 12-ounce can evaporated milk
1 cup half-and-half
8 cups Herbed Béchamel, freshly made or thawed

Steps:

Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
Fill a large pot with the water and add 2 tablespoons salt. Bring to a boil over high heat, add the macaroni, and cook for about 5 minutes, until just shy of al dente. Drain and set aside.
In a medium bowl, mix together the white and aged Cheddars and the Parmesan. Remove and reserve one-fourth of the cheese mix for the top. To the bowl with the rest of the cheese mix, add the macaroni, pimentos, and flour and mix well to combine. Pour the mixture into the prepared baking dish.
In a large bowl, whisk the eggs until blended, then whisk in the hot sauce, evaporated milk, half-and-half, and 2 teaspoons salt, mixing well. While whisking constantly, slowly add the béchamel to create a custard. Pour the custard evenly over the noodle mixture.
Cover with a layer of plastic wrap and a layer of aluminum foil and bake for 50 minutes, rotating the dish 180 degrees halfway through baking. Uncover the dish. If you plan to eat the mac and cheese right away, sprinkle the reserved cheese on top. If you plan to freeze the dish, do not add the cheese. Continue to bake, uncovered, for 15 to 20 minutes, until set, golden, and bubbling. Remove from the oven and let sit for 5 minutes before serving.
TO FREEZE: Let cool to room temperature, then refrigerate until well chilled. Wrap the baking dish in two layers of plastic wrap, label and date, and freeze for up to 3 months.
TO THAW: You can reheat this dish from frozen, or you can pull it out of the freezer and thaw it in the refrigerator for a minimum of 24 hours.
TO REHEAT: If reheating from frozen, unwrap the dish, place in a cold oven, and set the oven to 350°F. When the oven reaches temperature, bake for 1½ hours, then sprinkle the surface with the remaining cheese mix and bake for 15 minutes longer, until bubbling. If reheating after thawing, cut the cook time to 30 to 45 minutes.