• 2-1/2 cups pasta shells, uncooked
• 2 Tbsp. butter or margarine
• 2 Tbsp. flour
• 2 cups milk
• 2 oz. (1/4 of 8-oz. pkg.) cream cheese, softened
• 1 jar (4 oz.) diced pimentos, drained
• 1 tsp. garlic powder
• 1 pkg. (8 oz.) CRACKER BARREL Extra Sharp Yellow Cheddar Cheese, shredded, divided
• 1/2 cup french-fried onions

Pimento Macaroni and Cheese

• 2-1/2 cups pasta shells, uncooked
• 2 Tbsp. butter or margarine
• 2 Tbsp. flour
• 2 cups milk
• 2 oz. (1/4 of 8-oz. pkg.) cream cheese, softened
• 1 jar (4 oz.) diced pimentos, drained
• 1 tsp. garlic powder
• 1 pkg. (8 oz.) CRACKER BARREL Extra Sharp Yellow Cheddar Cheese, shredded, divided
• 1/2 cup french-fried onions

• Heat oven to 350°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter in large deep skillet or dutch oven on low heat. Add flour; cook and stir 2 min. or until hot and bubbly. Gradually whisk in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly.
• Remove from heat. Add cream cheese, pimentos, garlic powder and 1-1/2 cups cheddar cheese; stir until melted.
• Drain pasta. Add to cheese sauce; mix well.
• Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheddar. Top with onions.
• Bake 10 to 15 min. or until heated through.

(Per Serving)510 calories, 26g total fat, 15g saturated fat, 0g trans fat, 65mg cholesterol, 370mg sodium, 47g carbohydrate, 3g dietary fiber, 6g sugars, 19g protein, 0%DV vitamin D, 25%DV calcium, 10%DV iron, 4%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.