Counter 13 · Sides & Sauces
Smoky Pimento Cheese Shells
Medium pasta shells in a quick stovetop sauce of evaporated milk, sharp cheddar and diced pimentos, seasoned with smoked paprika. One pot, fifteen minutes and no roux required.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
Evaporated milk is the shortcut in this one. Its concentrated proteins keep melted cheese emulsified, so you get a glossy sauce without making a roux, and it will not break when reheated. Shells trap sauce inside every curl. Diced pimentos add a Southern pimento-cheese accent that suits smoked chicken, fried pork chops or a heap of pulled pork. Keep the heat low once the cheese goes in, since boiling a cheese sauce squeezes out the fat and turns it stringy.
Method
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