Smoked Gouda Pimento Cheese

by Cindi SutterChief Communicator & Editor of Spirited Table® - Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

photo by Antonis Achilleos

photo by Antonis Achilleos

Ok, get ready for some serious flavor. I absolutely love this! It isn’t exactly health food, but when something tastes this good, it’s worth the occasional splurge. This is delicious on a sandwich or spread on bread or crackers. I’m just going to warn you . . . it’s addictive.





1 cup mayonnaise

1 (7-ounce) jar diced pimiento, drained and rinsed

1 tsp. Worcestershire sauce

1⁄2 tsp. garlic powder

1⁄4 to 1⁄2 teaspoon cayenne pepper

1 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 2 cups)

1 (8-ounce) block smoked Gouda cheese, shredded (about 2 cups)


  1. Stir together the mayonnaise, pimientos, Worcestershire, garlic powder, and cayenne in a large bowl; add the cheeses, stirring until blended. Store in the refrigerator up to 1 week.

  2. TIP: Don’t skip the step of rinsing your diced pimiento. Otherwise it will be too salty.

  3. ad lib: Spoon this over hot cooked pasta (rotini or elbow macaroni works great), give it a stir, and broil for a quick and tasty take on mac-and-cheese. Or put it on your baked potato (if I could use emojis in this book, the wide-eyed OMG emoji would be perfect here!).