Five Cheese Pimento Cheese Food

THE LEE BROTHERS' PIMENTO CHEESE

Steps:

• In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
• Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.

FIVE-CHEESE PIMENTO CHEESE

Steps:

• Drain peppers, reserving liquid, then finely chop if whole.
• Process shallot, cream cheese, mayonnaise, Miracle Whip, Worcestershire, salt, hot sauce, and 2 Tbsp. pepper liquid in a food processor until very smooth. Add cheeses and pulse until just combined. Add peppers and pulse until just combined. Serve with crackers alongside.
• Do Ahead
• Pimento cheese can be made 5 days ahead; cover with plastic, pressing onto surface, and chill.

SOUTHERN PIMENTO CHEESE

Steps:

• Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

EASY PIMENTO CHEESE

Steps:

• In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with the bread.

PIMENTO CHEESE RECIPE - (4.6/5)

Steps:

• Mayonnaise: In food processor, pulse garlic, mustard, and vinegar. Add egg, salt and pepper, and whirl. While food processor is running, add olive oil in thin stream until mixture looks like mayonnaise. Pimento Cheese; Grate cheese. add cream cheese to Mayonnaise, roasted red peppers and remaining ingredients. Last, add grated cheese and blend thoroughly. Refrigerate.

PIMIENTO CHEESE SPREAD

Steps:

• Puree 1/3 cup sliced pimientos (drained) in a blender or food processor until smooth. Transfer to a large bowl. Add 3 cups finely grated sharp cheddar and beat with a mixer until combined. Beat in 1/4 cup mayonnaise.

PIMENTO MACARONI AND CHEESE

Steps:

• Preheat oven to 325F and lightly butter a 10 inch cast iron skillet.
• Cook the pasta in plenty of salted boiling water until al dente. Drain and set aside.
• Melt the butter in a medium heavy bottomed saucepan and whisk in the flour, paprika, and salt. Cook for a couple of minutes over medium heat, whisking constantly.
• While whisking, add the milk and cream slowly to avoid lumps. Whisk or stir with a silicone spoonula until all the milk and cream are incorporated. Keep cooking, stirring constantly, until the mixture ALMOST comes to a boil, and thickens. Do not let it boil.
• Remove the pan from the heat (this is important) and let it cool for a minute or two.
• Add the shredded cheese to the pot, stirring until the cheese has completely melted. This may take a few minutes. If necessary you can put the pot back on the stove to gently heat until the cheese melts.
• Stir in the pimentos and cooked pasta and turn into your buttered skillet.
• Mix the cracker crumbs with the melted butter until the crumbs are evenly saturated.
• Top with the crumb mixture, and bake for about 25 minutes, or until bubbling and golden.

PIMIENTO CHEESE

Steps:

• In a food processor, pulse reduced-fat mayonnaise with reduced-fat cream cheese and chopped pimientos (well drained) until combined.
• Using a flexible spatula, scrape down sides of bowl. Add cheddar cheese; season with coarse salt and ground pepper. Pulse until spreadable and slightly chunky.

PIMENTO CHEESE RECIPE

Steps:

• Gently stir together the cheddar cheeses, pimentos, mayonnaise, Worcestershire sauce, garlic, cayenne, salt and pepper in a medium-sized bowl.
• Fold the mixture gently to combine until uniform.
• Taste and adjust for salt and pepper. Add in a dash or two of hot sauce to your preference.
• Refrigerate in a sealed container at least 1 hour before serving to let the flavors develop.

PIMENTO CHEESE

Steps:

• In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.

GARLIC PIMENTO CHEESE

Steps:

• grate the cheese.
• add the pimentoes with juice and the garlic.
• add 1 cup mayonnaise plus whatever amount of mayonnaise you need to add to get the consistency that you want.
• refrigerate.