Pimento cheese is a mixture of sharp cheddar cheese, pimentos and seasonings that is incredibly popular as a spread or dip in the South. The tangy and spicy flavors make it a delicious sauce for a variety of uses from chicken to vegetables and pasta—particularly as a new twist on macaroni and cheese. We make ours using the classic technique for Mornay—Béchamel sauce enriched with cheese—then add a zing with a splash of tequila. The sauce may be made ahead and refrigerated. Before using, reheat the sauce in a medium saucepan over low heat with ¼ cup (60 ml) of milk.
MAKES: about 2 cups (480 ml)
PREP TIME: 5 minutes
COOK TIME: 6 minutes
INGREDIENTS:
- 3 tbsp (45 g) butter
- 3 tbsp (25 g) flour
- 2 tbsp (24 g) drained and minced jarred pimentos
- 1 cup (240 ml) milk
- 1 cup (113 g) shredded sharp cheddar cheese
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 tbsp (15 ml) tequila
INSTRUCTIONS:
- Melt the butter in a medium saucepan over medium heat and add the flour. Whisk well and continue whisking while the mixture cooks and begins to lightly brown, about 2 minutes.
- Add the pimentos and whisk well. Cook for 1 minute.
- Pour in the milk and continue to whisk and simmer the mixture until it thickens, about 2 to 3 minutes.
- Add the shredded cheese and whisk well to melt. Stir in the salt and cayenne pepper and cook for 1 minute. Remove from the heat and stir in the tequila. Use immediately over steamed or sautéed vegetables, as a dip, as the basis for macaroni and cheese or refrigerate for up to 3 days.
