Pimento Mac Cheese Custard
Ingredients
- 2 quarts water
- Kosher salt
- 8 ounces elbow macaroni
- 8 ounces white Cheddar cheese, shredded
- 4 ounces aged Cheddar cheese, shredded
- 4 ounces Parmesan cheese, grated
- 1 cup jarred pimentos, chopped
- 2 tablespoons all-purpose flour
- 6 large eggs
- 2 tablespoons hot sauce, such as Tabasco
- One 12-ounce can evaporated milk
- 1 cup half-and-half
- 8 cups Herbed Béchamel, freshly made or thawed
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