Macon Pimento Cheese Spread Food

PIMIENTO AND CHEESE SPREAD

Steps:

• Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.

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-CREAM CHEESE APPETIZER SPREAD

Steps:

• Mix ingredients until blended.

SPICY PIMENTO CHEESE SPREAD

Steps:

• In a large bowl, combine the cream cheese, mayonnaise, onion, garlic, celery seed, and 1/2 teaspoon salt with a wooden spoon. Add the jalapeños, scallions, red peppers, Cheddar, and Sriracha and combine well. Taste for seasonings and serve with crackers, corn chips, and/or crudités.

PIMIENTO CHEESE SPREAD

Steps:

• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

SOUTHERN MACARONI AND PIMIENTO CHEESE

Steps:

• Heat the oven to 350 F (180 C/Gas 4). Butter a 2 1/2- to 3-quart baking dish.
• Bring a large pot of about 4 quarts of water to a boil over high heat. Add about 1 tablespoon of salt to the water. Add the macaroni, reduce the heat to medium, and continue boiling until al dente** following package directions. Drain the macaroni well.
• In a bowl combine the mayonnaise, cream cheese, shredded cheese, drained pimientos, and grated onion. Mix the ingredients together until thoroughly blended. Taste and add salt and freshly ground black pepper, as needed. Add the hot drained macaroni and mix until well blended.
• Spoon the macaroni and pimiento cheese mixture into the prepared baking dish.
• Sprinkle the French fried onions over the casserole.
• Bake for about 20 to 25 minutes, or until the macaroni and cheese mixture is hot and bubbling around the edges and the topping is lightly browned and crispy.
• Serve with a simple tossed green salad or fresh sliced tomatoes, or serve it along with a holiday meal or Sunday dinner. *Diced pimientos come in small jars, and they're located in the vegetable section of most supermarkets. If you can't find pimientos or need to substitute, use roasted red bell peppers. To roast red bell pepper or fresh red pimiento peppers, place them on a foil-lined rimmed baking sheet. Bake them in a preheated 500 F oven for about 30 minutes, turning frequently until all sides are charred. Remove the pan to a rack and cover with foil. Let stand for about 30 minutes. Quarter the peppers, remove stems, peels, and seeds. Chop the peeled peppers or slice into strips. Refrigerate roasted red peppers in oil for up to 2 weeks. **Al Dente: From the Italian, it means literally, "to the tooth." In the case of pasta, it means cooking it until it is still somewhat firm, or firm to the bite. You Might Also Like Macaroni and Cheese Croquettes Simple Macaroni and Cheese Jalapeno Macaroni and Cheese Sloppy Joe Macaroni and Cheese

SPICY PIMENTO CHEESE SPREAD

Steps:

• Combine the cream cheese, mayonnaise, garlic powder, onion powder and celery seed. Mix in the pickled jalapenos, piquillo peppers and grated Cheddar. Add the Sriracha and combine. Taste and add more mayonnaise and Sriracha, if necessary. Chill before serving.

SOUTHERN PIMIENTO CHEESE SPREAD

Steps:

• Combine cheese, pimientos and mayonnaise. Refrigerate for at least 1 hour. Serve with crackers.

PIMENTO CHEESE SPREAD

Steps:

• Mix all ingredients together and Enjoy!
• Once refrigerated, the spread will be thick. You can let it sit out for a bit if you want to dunk your crackers in, or you can use a butter knife right out of the fridge to put it on crackers.
• This also makes a great Grilled Cheese!

PIMENTO MAC AND CHEESE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
• Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
• Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
• While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
• Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.

MACON PIMENTO CHEESE SPREAD

Steps:

• Place prepared ingredients in a bowl of food processor and mix until thoroughly combined. Serve on bread as a sandwich or with fresh vegetables as a dip.