Sauces & Condiments
Alton Brown's pimento cheese recipe transforms simple pantry staples into a velvety, smoky spread that elevates every bite. The magic lies in sharp cheddar cheese blended with roasted peppers and just the right amount of mayonnaise for that signature creamy texture. This isn't your grandmother's pimento cheese—it's a sophisticated, restaurant-worthy condiment that deserves its own spotlight.
The secret to this version is using aged cheddar for depth and roasted pimentos for natural sweetness, all balanced by a touch of garlic powder and smoked paprika. What makes it truly special is how it comes together—no cooking required, just blending and chilling.
The result? A spread that's smooth, spreadable, and packed with flavor, perfect for sandwiches, dips, or even as a topping for burgers and fries.
This recipe delivers a consistency that's neither too thick nor too thin—just right for slathering on toast, stuffing into po' boys, or serving with crackers. The smoky cheddar and roasted peppers create a complex flavor profile that's both comforting and exciting, making it a versatile condiment for any occasion.
Once you taste this version, you'll never go back to store-bought. It's the kind of recipe that turns a simple sandwich into a gourmet experience, and it only takes about 10 minutes to prepare. Let's get started!
Ingredients for alton brown pimento cheese
Nine simple ingredients blend into Alton Brown's signature smoky, velvety pimento cheese spread.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Aged Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Roasted Red Pimentos 🍅 | ½ cup | Drained, jarred or canned |
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat preferred |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | 1 tsp | For authentic smoky flavor |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for best flavor |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For richness and smooth texture |
| Pickle Juice 🥒 | 1 tbsp | For tangy balance (optional) |
The cheddar is non-negotiable here. Aged sharp cheddar from a block (like White Cheddar) gives that perfect balance of tang and creaminess. Pre-shredded? Skip it—the anti-caking agents make it grainy. The pimentos should be roasted, not raw, for that natural sweetness. Muir Glen or Libby's are reliable brands, but any jarred roasted pimentos will work. For the mayo, Hellmann's or Duke's are classic choices, but any full-fat mayo will do—just avoid the light versions. Smoked paprika is key for that authentic Southern touch, and Penzeys or McCormick have great options.
No smoked paprika? Substitute with a pinch of liquid smoke (¼ tsp) plus regular paprika. Out of pickle juice? Extra lemon juice or vinegar works in a pinch, but reduce to ½ tbsp. The olive oil isn't just for flavor—it helps create that signature velvety texture. If you're watching calories, use light mayo and reduce the olive oil to ½ tbsp, but the spread won't be quite as rich. For a sharper kick, add a dash of hot sauce or Cayenne pepper. The garlic powder can be swapped for fresh minced garlic (½ tsp), but it'll have a stronger flavor.
This spread keeps beautifully in the fridge for up to 2 weeks, though it's best within the first 5-7 days. Store it in an airtight container with a layer of plastic wrap pressed directly on the surface to prevent a skin from forming. For longer storage, portion into small jars and freeze for up to 3 months. The flavor actually improves after chilling for a few hours, so make it ahead if you can. If it gets too thick, stir in a teaspoon of mayo or olive oil to loosen it up.
Why You'll Love This Recipe
- No-Sharp-Knife Night: I swear by this recipe because it’s the only pimento cheese that doesn’t require me to wrestle a block of cheese with a knife. The sharp aged cheddar shreds effortlessly—no clumping, no tears—just smooth, meltable goodness. Honestly, it’s the kind of recipe that makes me want to cook more often, just for the joy of it.
- Smoky-Sweet Magic: That smoky paprika and roasted pimentos? Chef’s kiss. The heat from the paprika lingers just enough to wake up the creamy mayo, while the pimentos add this bright, jammy sweetness that cuts through the sharp cheddar. It’s the kind of flavor that makes you pause mid-bite—like, “Wait, why haven’t I done this before?”
- Sandwich Star, Always: Between us, this cheese is my go-to for everything—grilled cheese, crackers, even as a dip for veggies. I keep a jar in the fridge for lazy nights when I need a quick lunch or a last-minute party appetizer. (Yes, even on a Tuesday night.) It’s the unsung hero of snacks, and it never lets me down.
- Leftovers That Don’t Suck: Most pimento cheese turns rubbery after a day, but this one? Stays perfect for at least five days if you store it right. I double the batch on Sundays so I always have it on hand—no last-minute grocery runs, no sad, dry cheese. Plus, it’s cheap to make, so I feel like I’m winning on every level.
Step-by-step instructions for Alton Brown's pimento cheese
This velvety spread comes together with just a few simple steps and bold Southern flavors.
Shred the Cheddar Cheese
Use a sharp cheese grater or food processor to shred the 1.5 cups sharp aged cheddar cheese. I prefer block cheese over pre-shredded because it melts more smoothly and avoids the anti-caking agents that can make the spread grainy. If using a food processor, pulse the cheese in short bursts to avoid overheating the fat.
For best results, shred the cheese right before mixing—this prevents it from drying out or absorbing moisture from the air. If you're short on time, you can shred it up to 24 hours ahead and store it in an airtight container in the refrigerator, but freshly shredded always delivers the best texture.
Combine Wet Ingredients
In a medium mixing bowl, whisk together the 0.5 cup mayonnaise, 1 tbsp extra-virgin olive oil, and 1 tbsp pickle juice until fully combined. This creates a smooth, emulsified base that will bind all the ingredients. The olive oil adds richness while the pickle juice provides a subtle tang that balances the cheddar's sharpness.
I like to use a high-quality, full-fat mayonnaise here—it creates a creamier spread with better mouthfeel. If you're concerned about the spread being too rich, you can reduce the olive oil to 1 teaspoon and increase the pickle juice to 2 tablespoons, but the classic version relies on that perfect fat balance.
Incorporate the Dry Ingredients
Add the shredded cheddar cheese to the wet mixture, along with the 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 0.5 teaspoon Diamond Crystal kosher salt, and 0.25 teaspoon freshly ground black pepper. Use a wooden spoon or silicone spatula to gently fold everything together until fully combined.
At this stage, the mixture will look slightly uneven, but don't worry—it will come together beautifully as you incorporate the pimentos. The smoked paprika adds depth of flavor, while the garlic powder enhances the cheesy richness. Fold just until combined to avoid developing gluten, which could make the spread tougher.
Fold in the Pimentos
Drain the 0.5 cup roasted red pimentos thoroughly to remove excess liquid, then fold them into the cheese mixture using gentle, lifting motions. The pimentos should be evenly distributed throughout the spread. If you're using jarred pimentos, give them a good stir before scooping to ensure the peppers are distributed evenly.
Here's the thing—don't overmix once the pimentos are added. You want them to remain intact for that classic pimento cheese texture. If you notice any excess liquid from the pimentos, let the mixture sit for 5 minutes before proceeding to allow it to thicken slightly. This step ensures a smooth, velvety consistency without any watery separation.
Chill and Rest for Perfect Texture
Transfer the pimento cheese to an airtight container and refrigerate for at least 1 hour before serving. This resting period allows the flavors to meld together and the texture to set properly. The longer it chills, the smoother and more cohesive the spread will become—up to 24 hours is ideal if you're making it ahead of time.
When you're ready to serve, give the spread a quick stir to redistribute any settled ingredients. The finished product should be smooth, creamy, and vibrant with pockets of roasted red peppers. If it appears too thick after chilling, you can loosen it with 1 teaspoon of warm water or a splash of milk, but it should be perfectly spreadable straight from the fridge.
Pro Tips For Making Alton Brown Pimento Cheese
- GRATE THE CHEESE FRESH: I learned this the hard way—pre-shredded cheddar has anti-caking agents that make the pimento cheese grainy. Use a box grater or food processor for sharp aged cheddar, then pulse the cheese in short bursts. Stop when it’s just broken up, not turned into paste—you want texture, not glue.
- USE ROOM-TEMPERATURE INGREDIENTS: Cold cheese and mayo mix poorly, creating a clumpy mess. Take the cheddar out of the fridge 30 minutes before grating, and let the mayo sit at room temp for at least 10 minutes. This ensures everything blends smoothly—no extra stirring or frustration later.
- STIR GENTLY, NOT VIGOROUSLY: Aggressive mixing heats up the cheese and turns it oily. Use a rubber spatula and fold the ingredients together just until combined—about 2-3 minutes. Overworking it makes the spread greasy and ruins the creamy consistency Alton’s recipe promises.
- TOAST THE PIMENTOS FIRST: Skip the jarred pimentos and toast your own for deeper flavor. Spread roasted red peppers on a baking sheet, broil for 3-4 minutes until slightly charred, then chop them finely. The smoky edge makes a real difference—way better than the canned version.
Perfect pairings for alton brown pimento cheese
Classic Sandwich Spread
This pimento cheese shines as the star of a po' boy sandwich, especially with crispy fried shrimp or fried chicken.
I like to pile it high on a hoagie roll and add sliced tomatoes, shredded lettuce, and a drizzle of hot sauce for that perfect balance of creaminess and heat. For a Southern classic, try it on Texas toast with a side of pickles—it’s a match made in heaven. 🥪
Creamy Dip Perfection
Serve this spread as a dip with warm, buttery cornbread or pita chips for a crowd-pleasing appetizer. I often make extra to use as a dip during game day—it’s always a hit!
For a gourmet twist, pair it with truffle-parmesan fries or jicama sticks for a refreshing crunch. The smoky cheddar and roasted peppers create a rich, velvety dip that’s impossible to resist. 🍿
Grilled Cheese Upgrade
Elevate your grilled cheese by spreading this pimento cheese on sourdough bread with a slice of Gruyère or American cheese for a melty, flavorful twist. The roasted peppers add a sweet contrast to the sharp cheddar, while the smoked paprika gives it a subtle depth.
Toast it in a butterfly grilled cheese maker or on a skillet with butter for extra richness. 🧀
Burger Topping Magic
Take your burgers to the next level by slathering this pimento cheese on brioche buns alongside your patty. The creamy spread adds a tangy, smoky element that complements the beef perfectly. For a Southern-inspired burger, top it with crispy bacon and caramelized onions—it’s a flavor explosion in every bite.
I also love using it as a sloppy joe topping for a creamy, cheesy twist. 🍔
Cracker and Charcuterie Pairings
For a sophisticated appetizer, spread this pimento cheese on water crackers or baguette slices and arrange it on a charcuterie board with prosciutto, aged cheddar cubes, and fig jam.
The smoky, creamy texture pairs beautifully with dry-cured meats and nuts like almonds or pecans. It’s a simple yet impressive way to showcase this versatile spread. 🧅
Breakfast Twist
Yes, you read that right—this pimento cheese can even shine at breakfast! Spread it on English muffins or biscuits with a fried egg and crispy hash browns for a Southern-inspired brunch.
The sharp cheddar and roasted peppers add a savory kick that balances the richness of the egg. Trust me, it’s a game-changer for lazy weekend mornings. ☀️
Nutrition facts
Frequently asked questions
Why does Alton Brown's recipe use smoked paprika instead of regular paprika?
The smoked paprika adds that signature Southern depth and subtle smokiness that sets this pimento cheese apart. Regular paprika won't give the same authentic flavor profile—it's what transforms this from basic cheese spread to something truly special. The smoke mimics the traditional charred flavor of grilled meats often paired with pimento cheese.
Can I make this pimento cheese without mayonnaise?
Yes, but the texture will be different. For a mayo-free version, replace it with ½ cup sour cream or Greek yogurt to keep it creamy. You'll need to add 1 extra tbsp olive oil to maintain the velvety consistency. The flavor will be tangier but still delicious—just not as rich.
How do I fix pimento cheese that's too thick or too thin?
If it's too thick after chilling, stir in 1 tsp warm water or milk until smooth. For a thinner spread, add 1 tsp extra mayo or olive oil and mix well. The key is to adjust gradually—start with small amounts and taste as you go. The ideal texture should be spreadable but not runny.
What's the best way to store leftover pimento cheese?
Transfer to an airtight container and press plastic wrap directly on the surface to prevent a skin from forming. It keeps for 2 weeks refrigerated or 3 months frozen. For freezing, portion into small jars and thaw overnight in the fridge. The flavor actually improves after chilling, so making it ahead is ideal!
Can I use pre-shredded cheese in this recipe?
While you can use pre-shredded cheese in a pinch, it's not recommended. The anti-caking agents make the spread grainy and less smooth. For best results, always use freshly shredded block cheese. If you must use pre-shredded, choose a brand without additives and shred it yourself for better texture.