I discovered true pimento cheese shortly before the Magnolia Table Cookbook was released in April 2018. Before that, my only experience was with an almond-covered cheeseball version I didn’t care for.
In December 2017, at the excellent Merchants Restaurant in Nashville, Tennessee, I tried authentic pimento cheese for the first time. It was served alongside their fried green tomatoes, and I fell in love with it on the spot.
If you’re new to KendellKreations, I spent a year cooking through Joanna Gaines’ Magnolia Table Cookbook and reviewed every recipe. Search the recipe name on my homepage or read my cookbook overview for more.
My review of Joanna Gaines’ 1919 Pimento Cheese recipe.
Joanna Gaines’ pimento cheese recipe in the Magnolia Table Cookbook is the original Elite Cafe recipe dating back to 1919. The Elite Cafe was a Waco, Texas staple for many years; it’s said Elvis enjoyed eating there when he passed through. After the cafe closed, the Gaines family purchased the property and it became Magnolia Table.
The only change I made to the recipe was omitting Velveeta. I avoid highly processed foods at home and don’t use Velveeta in cooking. The best replacement is cream cheese. With the other cheddars in the recipe, I didn’t miss Velveeta and honestly think the result was better without it.
I also loved the addition of toasted pecans. They add a pleasant crunch and an extra layer of flavor. Pimento cheese sandwiches made with this version are excellent—sometimes plain on white bread, and other times with roasted turkey. Both ways were delicious.
Overall, I think this recipe is a winner. If you try it, leave a comment below and tell me how it compares to the pimento cheese you grew up with. I’d love to hear Southern perspectives on its authenticity.
Until next time, happy cooking!
Kendell
If you watched Joanna make this recipe on Season 2, Episode 6 of Magnolia Table with Joanna Gaines, you can find the original recipe on her site.
Read my other reviews of Season 3 Episode 6 here…
Oatmeal Cream Pies
Tomato Basil Soup
Brick Panini’s (coming soon)
21st Century Pimento Cheese Update
Update: I’ve had many requests for my updated take on Joanna’s 1919 Pimento Cheese from the Magnolia Table Cookbook. Below I share my modern version, which replaces Velveeta with cream cheese. Velveeta was popular in the early 20th century, but I prefer high-quality, less processed ingredients today.
I often use Tillamook cheeses when available, but feel free to use your preferred cheddar. The combination of white and sharp cheddar with cream cheese keeps the texture creamy without the processed taste.
Cooking through Magnolia Table Vol. 1 was a meaningful project that reminded me why I love food and sharing it with others. It was a big undertaking, but a gratifying one. I plan to share thoughts on Vol. 2 once I’ve had a chance to try more recipes.
My family and I love this pimento cheese and it’s become a regular snack. If you dislike Velveeta like I do, this updated version should suit you well.
Did you make this recipe? Leave a review or comment, sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook to share photos and feedback.
📖 Recipe
Pimento Cheese
10 minutes
10 minutes
This is my take on Joanna Gaines’ 1919 Pimento Cheese. I replace Velveeta with cream cheese to avoid processed ingredients while keeping a creamy texture and great flavor.
Ingredients
- 3 cups white cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese, softened
- 2 cups mayonnaise (Hellmann’s recommended)
- ½ cup diced pimentos, drained
- ¼ cup green onions, minced (light and dark parts)
- ¼ cup pecans, toasted and chopped
Instructions
- In a large bowl, combine the shredded cheddars, softened cream cheese, mayonnaise, diced pimentos, minced green onions, and toasted pecans. Stir gently until everything is evenly combined.
- Cover and chill for at least 1 hour to let flavors meld. Store in a covered container in the refrigerator for up to 4 days.
Nutrition Information:
Yield:
24
Serving Size:
1 grams
Amount Per Serving:
Calories: 254
Total Fat: 25g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 15g
Cholesterol: 37mg
Sodium: 296mg
Carbohydrates: 1g
Fiber: 0g
Sugar: 1g
Protein: 6g
This is an estimated caloric value; actual numbers may differ based on the ingredients used.
Did you make this recipe?
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