VELVEETA PIMENTO CHEESE RECIPES RECIPES

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PIMENTO-CHEESE SPREAD RECIPE - BETTYCROCKER.COM



Pimento-Cheese Spread Recipe - BettyCrocker.com image

In many parts of the South, a party doesn't start until someone brings out the pimento-cheese spread. This entertaining favorite is always great with crackers, cocktail bread slices, or cut-up fresh veggies.

Provided by Jessica Walker

Total Time 15 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 4

1 loaf (16 oz. box) VELVEETA™ Original Cheese
2 cups finely shredded sharp Cheddar cheese (8 oz)
1 jar (4 oz) sliced pimientos, drained
1 cup mayonnaise or salad dressing

Steps:

  • Using grater with large holes, shred cheese product into large bowl. Stir in Cheddar cheese and pimientos. Add mayonnaise; stir and fold until mixture is creamy. Serve immediately, or refrigerate until serving time. Serve with crackers, cocktail bread slices, pretzels or cut-up fresh veggies.

Nutrition Facts : ServingSize 1 Serving

SOUTHERN STYLE BIG BATCH SUPER CREAMY MACARONI AND CHEESE



Southern Style Big Batch Super Creamy Macaroni and Cheese image

This big batch, super creamy macaroni and cheese, made with cheddar, Monterey jack, and Velveeta, is insanely decadent, buttery, gooey, and over the top cheesy, perfect for those special occasions.

Provided by Deep South Dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Number Of Ingredients 8

2 pounds medium cut elbow macaroni
1 pound sharp cheddar cheese
1 pound Monterey jack cheese
2 pound block original Velveeta brand cheese
2 1/2 cups whole milk
4 large eggs, beaten
Kosher salt, freshly cracked pepper and Cajun seasoning, to taste
1 cup (2 sticks) pure butter

Steps:

  • Butter or spray a large baking dish or casserole pan with non-stick cooking spray; set aside. For the full recipe you'll need a large pan or Dutch oven that will hold 8 quarts; for a half pan use a 4 quart dish.
  • Boil noodles, rinse, drain and set aside.
  • Preheat oven to 375 degrees F.
  • Shred the cheddar and jack cheeses, stir together and set aside. Meanwhile, pour the milk into a large saucepan and warm over medium low heat.
  • Cut the Velveeta into chunks, add to the saucepan and cook over medium low heat until all of the cheese has melted, stirring often. Add additional milk if needed to thin. Remove from the heat and set aside.
  • Crack the eggs into a separate bowl and lightly whisk. Scoop out some of the hot cheese sauce and slowly add that to the eggs to temper them, continuously whisking as you add the liquid to the eggs. Once well combined, add the eggs to the cheese sauce and quickly whisk together until well mixed. Tempering prevents the eggs from scrambling in the hot cheese sauce.
  • Add half of the elbow noodles to the baking pan and season lightly with salt, pepper and Cajun seasoning. Slice thin layers of butter and spread them around on top of the noodles.
  • Sprinkle 1/2 of the cheddar/jack cheese combo over the noodles. Ladle 1/2 of the Velveeta cheese sauce over that. Repeat the layers of noodles, seasoning, butter, cheddar/jack cheese, and Velveeta sauce.
  • Bake at 375 degrees F, uncovered for about 30 to 35 minutes, or until bubbly and lightly browned on top.

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