In the wake of the Masters, and to honor National Grilled Cheese Day** here you have my mother’s heirloom recipe for Pimento cheese. She graciously permitted this to be published.

I can’t tell you how many times I have texted this recipe around.

This makes a scrumptious and rich appetizer, grilled cheese, cold tea sandwich, burger topping, omelet filler…or pretty much any other time CHEESE needs to be somewhere.

8 oz shredded cheddar
8 oz shredded pepper jack
(Prepackaged shredded cheese doesn’t work)
2  4oz jars diced pimentos, drained
3/4 cup mayo, maybe a bit more

All following spice amounts are approximate–to personal taste:

1/2 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
1/4 tsp celery salt
6-8 shakes Tabasco

Serve with the crunchiest crackers that exist. I prefer a classic Triscuit, or the ever-satisfying Crunchmaster.

I have not timed how long it takes to make this, but I am guessing around 6 minutes– from opening the cheese package to the last dash of Tabasco. The mental energy-to-table factor is in your favor…and trust me, everyone will love it.

Do you realize a Masters Hosting kit can be delivered to your house just in time for the tournament? Cute, but it is definitely a superfluous service. 

This exact recipe is the star of the show, can be mixed up faster than the time it takes to order the kit, and for pennies compared to the bougie-box they’re trying to sell us.

Food is art and I love the way a recipe, like any art form, outlives its time and its creator.

Enjoy!

**Sigh. Really? If everything’s a thing, then nothing is.