Pimiento Mac and Cheese Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 6

Ingredients:

Salt

1 pound cavatappi pasta (hollow, fat corkscrew-shaped pasta) or pasta elbows

1 tablespoon EVOO (extra-virgin olive oil)

3 tablespoons butter

1 medium onion, finely chopped

3 garlic cloves, finely chopped

Black pepper

3 tablespoons all-purpose flour

2 tablespoons sweet paprika, plus additional for garnish

2 cups whole milk

2 teaspoons hot sauce

3 cups grated sharp yellowcheddar cheese

2 (4-ounce) jars pimientos, drained

¼ cup finely chopped fresh flat-leaf or curly parsley

Method:

Serve with a mixed green salad dressed with oil and vinegar.

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to just shy of al dente.

Heat a large pot over medium heat with the EVOO and butter. When the butter melts, add the onions, garlic, and salt and pepper and cook until the onions are softened, about 5 minutes.

Add the flour and cook for another minute. Stir in the paprika. Whisk in the milk and hot sauce and bring up to a bubble, then cook to thicken for a minute or two.

Turn off the heat and stir in half of the cheese in a figure-eight motion until melted. Add the pimentos. Preheat the broiler.

When the pasta is nearly al dente, drain it well and add it to the pot with the cheese sauce.

Toss to combine. Then pour the pasta into a baking dish, top with the remaining cheese, and brown it under the broiler, 2 to 3 minutes.

Garnish with the chopped parsley and a generous sprinkle of sweet paprika.