The Ultimate Homemade Pimento Cheese: A Velveeta-Free Take on Joanna Gaines’ 1919 Magnolia Table Classic
Before the release of Joanna Gaines’ Magnolia Table Cookbook in April of 2018, my understanding of pimento cheese was, shall we say, limited. My only prior encounter with something labeled “pimento cheese” was a rather unappealing almond-covered cheeseball that held no charm for me whatsoever. Little did I know, this humble Southern spread was about to redefine my culinary landscape.
My true introduction to this beloved Southern delicacy occurred in December 2017, during a memorable visit to the exceptional Merchants Restaurant in Nashville, Tennessee. There, served alongside their perfectly crisp Fried Green Tomatoes, was my first authentic pimento cheese. It was an instant revelation, a moment where my palate discovered a depth of flavor and creamy texture I never knew I was missing. I fell head over heels for it, right then and there!
For those new to KendellKreations, I embarked on a year-long culinary adventure, cooking and reviewing every single recipe from Joanna Gaines’ Magnolia Table Cookbook. You can easily find reviews of specific recipes by searching their names on my homepage, or delve into my comprehensive cookbook overview HERE!
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A Deep Dive into Joanna Gaines’ 1919 Pimento Cheese Recipe and My Personal Adaptation
The Pimento Cheese recipe featured in Joanna Gaines’ Magnolia Table Cookbook holds a special place in history. It’s the original recipe from the Elite Cafe, a cherished institution in Waco, Texas, dating all the way back to 1919. For many years, the Elite Cafe was a local staple, even rumored to be a favorite dining spot for Elvis Presley whenever he passed through town. The Gaines family later acquired this historic property after its closure, transforming it into the current location of their popular restaurant, Magnolia Table. It’s fascinating how a recipe can carry such a rich legacy, connecting generations through shared culinary experiences.
When I initially approached this recipe, there was one particular ingredient that gave me pause: Velveeta. While it might have been a cornerstone of this classic recipe back in 1919, and certainly convenient for its smooth melt, I personally have made a conscious effort to minimize overly processed foods in my kitchen. Velveeta simply isn’t an ingredient I typically cook with, and honestly, I wasn’t even sure how to best incorporate it into a dish I wanted to feel wholesome and homemade.
For those who share my sentiment regarding Velveeta, I discovered an excellent and highly recommended substitute: cream cheese. And I must confess, with the generous amounts of other delicious cheeses already present in the recipe, I truly didn’t miss the Velveeta at all. In fact, I believe that substituting it with cream cheese actually elevated the dish, enhancing its natural cheese flavors and maintaining a wonderfully creamy, spreadable texture. The only thing you might “lose” is a slight variation in color, but the taste and consistency remain exceptional.
The inclusion of toasted pecans in this recipe was another delightful surprise. They add a fantastic textural contrast and an extra layer of nutty, savory flavor that truly sets this pimento cheese apart. I used to enjoy a particular pecan-infused cheese spread from Costco, but after making Joanna’s recipe with this thoughtful addition, it quickly became my new favorite. The pecans make this pimento cheese incredibly versatile. It’s perfect for crafting simple yet satisfying pimento cheese sandwiches, whether enjoyed on soft white bread alone, or paired with some thinly sliced roasted turkey lunch meat. Either way, it transforms a basic sandwich into something truly special and comforting.
All things considered, I enthusiastically declare this recipe a winner. It’s a fantastic foundation for a classic Southern staple, and my adaptation makes it even more appealing for contemporary kitchens. I’d love to hear your thoughts and experiences! Please leave a comment below and let me know what you thought of it. I’m especially keen to get feedback from those who grew up in the South – is this rendition traditional to your childhood pimento cheese memories, or does my version offer a fresh perspective?
Until our next culinary adventure, happy cooking!
Kendell
For those who caught Joanna preparing this very recipe on Season 2, Episode 6 of her captivating cooking show, ‘Magnolia Table with Joanna Gaines‘, you’re in luck! She generously shared the exact recipe on her blog, making it easy for you to recreate this delicious dish at home. Simply CLICK HERE to access it!
More Culinary Journeys: Exploring Other Magnolia Table Recipes
As part of my extensive culinary exploration through the Magnolia Table Cookbook, I’ve had the pleasure of reviewing many other delightful recipes. If you’re interested in delving into more of Joanna Gaines’ creations, here are a few more reviews from the same episode, or other popular dishes:
Joanna Gaines’ Oatmeal Cream Pies: A Nostalgic Treat
Comfort in a Bowl: Joanna Gaines’ Tomato Basil Soup
Brick Panini’s (Review coming soon!)
My 21st-Century Pimento Cheese: An Elevated, Velveeta-Free Recipe
Hello again, fellow food enthusiasts! Since sharing my initial review of Joanna Gaines’ “1919 Pimento Cheese” from the Magnolia Table Cookbook, I’ve received numerous requests for my updated, Velveeta-free version. I’m thrilled to finally present my enhanced recipe below, crafted for your ultimate 21st-century enjoyment! While Velveeta certainly had its moment in 1919, I find it hard to justify its use in my kitchen in 2020 and beyond, especially when so many fantastic, less processed alternatives are available.
This updated recipe incorporates my absolute favorite high-quality ingredients, ensuring a rich, complex flavor and a luxurious texture. Ever since my time living in the Pacific Northwest, I’ve been a devoted fan of Tillamook cheeses. I’m incredibly grateful that their exceptional products are now becoming more widely available across the nation! While Tillamook remains my top choice for its incredible creaminess and robust flavor, please feel free to use your preferred high-quality cheddar and white cheddar cheeses. The key is to select cheeses you genuinely love, as they form the heart of this spread.
The journey through the first Magnolia Table Cookbook was a deeply grounding experience for me, reminding me why I fell in love with food and cooking in the first place. It reinforced my passion for creating and sharing delicious recipes with others. It was a significant undertaking, reviewing 150 recipes, but incredibly rewarding. Whether I’ll tackle the second cookbook with the same rigor remains an open question for now, but rest assured, I will have plenty to say about Magnolia Table Cookbook Vol. 2 as soon as it arrives!
You can read my final thoughts on Magnolia Table Cookbook Vol. 1 HERE, where I also share my Top 10 favorite recipes out of the 150 featured in the book. It was tough to narrow them down, but these are truly the standouts.
That said, I can definitively say that my family and I are completely enamored with this updated pimento cheese recipe. It’s become a regular fixture in our kitchen, a snack I’m always encouraged to keep on hand. I sincerely hope you enjoy my refined version. If you’re like me – a “Velveeta hater” when it comes to classic recipes – then this is undoubtedly the pimento cheese recipe you’ve been searching for. It delivers all the creamy, cheesy goodness without any of the processed ingredients you’d rather avoid.
Did you make this recipe? I’d love to hear about your experience! Please let me know by leaving a review or comment below. And don’t forget to sign up for my newsletter to stay updated on new recipes and culinary adventures. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration and behind-the-scenes glimpses!
📖 Recipe: My Velveeta-Free Pimento Cheese
Pimento Cheese
10 minutes
10 minutes
This is my updated take on Joanna Gaines’ classic recipe for Pimento Cheese from the Magnolia Table Cookbook. Her original 1919 recipe calls for Velveeta, but I’ve opted for a more wholesome approach by replacing it with cream cheese. This substitution not only maintains the irresistible creaminess and perfect texture but also offers a less processed alternative, ensuring a delicious and satisfying spread for any occasion.
Ingredients for the Best Pimento Cheese
- 3 cups White Cheddar Cheese, shredded (Tillamook recommended for superior flavor)
- 1 cup Sharp Cheddar Cheese, shredded (Tillamook recommended)
- 4 oz Cream Cheese, softened (a fantastic Velveeta substitute)
- 2 cups Mayonnaise, Hellmann’s (or your favorite high-quality brand)
- ½ cup Diced Pimentos, drained thoroughly
- ¼ cup Green Onions, minced, using both light and dark parts for optimal flavor
- ¼ cup Pecans, toasted and finely chopped (adds a delightful crunch and nutty note)
Simple Instructions for Homemade Pimento Cheese
- In a large mixing bowl, gently combine the shredded white cheddar cheese, sharp cheddar cheese, softened cream cheese, mayonnaise, drained diced pimentos, minced green onions, and toasted chopped pecans. Stir carefully until all ingredients are well combined and the mixture is creamy.
- Cover the bowl tightly and chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld beautifully, creating a more cohesive and delicious pimento cheese. Serve with crackers, vegetables, or on your favorite bread for a delightful snack or meal.
Nutrition Information:
Yield:
24 Servings
Serving Size:
1 oz (approx. 2 tbsp)
Amount Per Serving (estimated):
Calories: 254Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 37mgSodium: 296mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 6g
This is an estimated caloric value, actual numbers may differ based on the ingredients used. Please use this information as a general guide.
Made This Recipe? Share Your Creation!
I’d love to see your homemade Pimento Cheese! Please leave a comment on the blog with your feedback, or share a photo on Instagram using #KendellKreations. Your culinary adventures inspire me!
