Living in the south means eating pimento cheese. It’s a way of life. Ask anyone and they will have either their own recipe or favorite go to brand that they can’t live without.

What’s interesting is that pimento cheese did not start in the south. It actually came from the north. New York to be exact. This is where much of the cream cheese production took place. And New York farmers at the time were creating the cheddar cheeses that were mixed in to the classic dish.

Pimento cheese can be put on almost anything. Whether it is in a sandwich or just used as a dip, it’s delicious and great on any occasion. In this particular case, I decided to make pimento mac and cheese. And I wasn’t disappointed. It was so addicting that it took a lot of self restraint to keep from finishing the whole dish in 2 days. And it’s just me and my fiancé living together. No one else was there to blame for how quickly it disappeared.

Pimento cheese time

First we shred the cheese. Using a box grater preferably, shred sour cheese and set it aside.

Now, using a stand mixer, mix together the cream cheese, mayonnaise, hot sauce, paprika, garlic powder, salt, and half of the liquid from the pimento peppers until you are left with a smooth texture. You will start on a low speed setting and speed up gradually so that you don’t make a mess or get hit in the eye with some hot sauce… It does happen sometimes if you aren’t careful. Not that I would know…

Finally strain off the rest of the liquid from your pimentos and add them along with the shredded cheese and scallions. Do this at a low speed until they are fully mixed in. The lower speed allows the ingredients to stand on their own and not disappear into nothing.

Now enjoy the fruits of minimal labor and spread this stuff on anything you can find!

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