a 10 inch cast iron skillet (or comparable sized baking dish)
10ouncescavatappi pasta (or elbows, or rotini)
1 1/2tspsmoked paprika
8ouncessharp cheddar cheese (yellow or white is fine) shredded
1/2cupfinely chopped pimentos (I used a 5 ounce jar of whole pimentos)
1/2cupRitz cracker crumbs (process them in a food processor or crush them in a baggie with a rolling pin)
Preheat oven to 325F and lightly butter a 10 inch cast iron skillet.
Cook the pasta in plenty of salted boiling water until al dente. Drain and set aside.
Melt the butter in a medium heavy bottomed saucepan and whisk in the flour, paprika, and salt. Cook for a couple of minutes over medium heat, whisking constantly.
While whisking, add the milk and cream slowly to avoid lumps. Whisk or stir with a silicone spoonula until all the milk and cream are incorporated. Keep cooking, stirring constantly, until the mixture ALMOST comes to a boil, and thickens. Do not let it boil.
Remove the pan from the heat (this is important) and let it cool for a minute or two.
Add the shredded cheese to the pot, stirring until the cheese has completely melted. This may take a few minutes. If necessary you can put the pot back on the stove to gently heat until the cheese melts.
Stir in the pimentos and cooked pasta and turn into your buttered skillet.
Mix the cracker crumbs with the melted butter until the crumbs are evenly saturated.
Top with the crumb mixture, and bake for about 25 minutes, or until bubbling and golden.
https://theviewfromgreatisland.com/pimento-macaroni-and-cheese-recipe/ August 6, 2020