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1
Cook the macaroni noodles according to package directions.
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2
When done, drain and set aside.
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3
Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with non-stick spray or oil.
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4
Drain and pat the pimentos dry.
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5
Give them a rough chop.
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6
Reserve two long strips for garnish, if desired.
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7
Set aside.
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8
Shred cheese and reserve 3/4 cup to top the casserole before baking.
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9
Set aside.
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10
While the pasta is cooking, melt the butter in a large saucepan over medium heat.
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11
When the butter has melted, add in the flour and whisk until smooth.
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12
Continue whisking for 2 to 3 minutes to cook the flour.
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13
Pour in the milk and add the salt, ground pepper and dry mustard.
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14
Raise heat to medium high and continue whisking until it thickens, around 8 to 10 minutes.
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15
Remove from heat and add in the shredded cheese (all but the reserved 3/4 cup), chopped pimentos and mayonnaise.
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16
Whisk until the cheese is mostly melted and the ingredients are fully combined.
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17
Fold in the cooked macaroni and mix well.
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18
Pour the cheesy macaroni into the prepared baking dish.
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19
Top with the remaining cheese and arrange the two pimento strips on the center of the dish.
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20
Bake at 350 degrees F for 20 to 30 minutes or until the cheese on top is melted and started to brown.
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21
Then remove it from the oven and let it rest 5 minutes before serving.
