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1
Preheat the oven to 450F.
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2
Cook the pasta in a large pot of boiling salted water until 1 minute shy of al dente.
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3
Drain and transfer to a 2-quart, wide baking dish and set aside.
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4
Blend 1 cup of milk, cream cheese, pimientos, yeast, salt, onion, and paprika in a blender until smooth.
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5
Set aside.
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6
Melt the butter in a medium saucepan over medium heat.
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7
Stir in the flour and cook, stirring, until the flour smells nutty, about 3 minutes.
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8
This is a very thick roux; use a wooden spoon to stir it well.
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9
Transfer the roux to the blender with the milk mixture; make sure there is enough room in the blender jar for the added roux.
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10
Blend until smooth and return to the pan.
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11
Stir in the rest of the milk and whisk to combine.
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12
Bring the sauce to a boil and reduce to a simmer.
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13
Stir in the vinegar.
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14
Simmer for 2 minutes to thicken and cook out the flour taste.
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15
Add about 2 cups of the sauce to the pasta.
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16
Mix well.
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17
Spread the pasta evenly in the baking dish.
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18
Pour the remaining sauce over the pasta and smooth the surface.
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19
There will seem to be too much sauce for the amount of pasta, but it will all come out fine in the end.
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20
Bake until the sauce is bubbling and a crust has developed, about 15 minutes.
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21
Remove from the oven, set aside to rest for 5 minutes before serving.
