I must have been hungry when I went shopping for groceries this week. I spent about $150 more than I usually do AND I decided I needed to buy two pounds of cheddar cheese. And at least 40’leven different types of fresh fruit. And enough canned beans to get through a nuclear winter.
I don’t know why.
I got home and looked at that mammoth-sized block of cheese and thought well, now what are you going to do with that?
So I did what any good Southerner would do. I made pimento cheese.
If you’re not familiar with pimento cheese (sometimes called pimento cheese spread), we usually make sandwiches with it. On white bread. Or we eat it on crackers or celery sticks. And if we’re really lucky, we have some around when we’re grilling burgers because a pimento cheese cheeseburger is just about one of my favorite things on the planet to eat. The cheese gets all melty and ooey and creamy and gooey and it’s… well… it’s just ah. maze. ing.
1 pound cheddar cheese*
1 4-ounce jar pimentos, drained well
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper (if you don't have white pepper, double the cayenne)
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Shred cheese* then add to a large mixing bowl; set aside. Combine mayonnaise, salt, cayenne pepper, white pepper, onion powder and garlic then mix well. Add mayo mixture and drained pimentos to shredded cheese and stir until all ingredients are thoroughly incorporated. Add more mayo if desired. Refrigerate until ready to serve.
*I usually use medium cheddar but if you prefer sharp, rock it out :) I've also used half swiss and half cheddar and absolutely love the combination. Do NOT use pre-shredded cheese to make pimento cheese. Just trust me on this.