Appetizers
This Kraft pimento cheese recipe transforms a classic Southern staple into something even more irresistible with a crispy, golden top that contrasts perfectly against the spicy-sweet creaminess below.
The secret lies in balancing Kraft cheese sauce with sharp cheddar and pimento peppers, then baking it until the edges turn deliciously crispy while the center stays rich and spreadable. I developed this version after years of perfecting the texture—no more grainy or overly runny mixtures.
The beauty of this recipe is its versatility—it works as a dip for crackers, a sandwich spread, or a topping for burgers and hot dogs. The pimento peppers add a subtle heat and sweetness that pairs perfectly with the tangy cheese, while the crispy top adds a satisfying crunch.
Unlike store-bought versions, this one stays fresh for days and tastes like it was made from scratch, not a can.
What sets this apart is the crispy finish—achieved by baking the mixture until golden brown, creating a texture that holds up even when spread thick. The result is a creamy, flavorful cheese that’s bold enough to stand on its own but still melts beautifully when heated.
It’s the kind of condiment that elevates simple dishes into something special, and it’s easier to make than you’d think.
Once you try this, you’ll never go back to the canned version. Whether you’re serving it at a tailgate, pairing it with appetizers, or slathering it on a sandwich, this crispy-topped pimento cheese delivers restaurant-quality flavor with minimal effort. Let’s get started on making yours today.
Ingredients for kraft pimento cheese
Nine simple ingredients transform Kraft cheese sauce into a restaurant-worthy spread with crispy edges.
| Ingredient | Amount | Notes |
|---|---|---|
| Kraft Original Cheese Sauce Mix 🧀 | 1 package | Prepare according to package directions |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, full-fat preferred |
| Pimento Peppers 🍅 | ½ cup | Chopped, canned or jarred |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Extra-Sharp Cheddar Cheese 🧀 | ½ cup | Shredded, for extra tang |
| Yellow Mustard 🟡 | 1 tbsp | Dijon works too |
| Hot Sauce 🔥 | 1 tsp | Optional, adjust to taste |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy topping |
The cheddar is where the magic happens. Sharp white cheddar gives that classic tang, but don’t skimp on the extra-sharp for depth. I always grab Kraft’s natural cheddar from the deli section—it’s fresher than pre-shredded. Pimento peppers? Hunts Point or Muir Glen brands are my go-to for canned ones—they’ve got that perfect balance of sweetness and heat. For the crispy top, Panko is non-negotiable (it stays crispy, unlike regular breadcrumbs). If you’re feeling fancy, toast the breadcrumbs first for extra crunch.
No Kraft cheese sauce mix? Substitute 1 cup of shredded cheddar melted with 1/2 cup milk—it’s not identical, but works in a pinch. Swapping out the pimento peppers? Diced roasted red peppers add sweetness without heat, or jalapeños for extra kick. The mayo can be Greek yogurt for a lighter version (though it won’t be as creamy). Hot sauce is optional, but trust me—a dash of Crystal or Tabasco elevates everything. And if you’re out of Panko? Crushed cornflakes work surprisingly well for the topping.
This keeps beautifully—5-7 days in the fridge, covered tightly. The crispy top stays crunchy for about 2 days, so make it fresh if you’re serving it as a dip. For longer storage, portion into small containers and freeze for up to 3 months. Pro tip: Microwave 10 seconds to soften before spreading—it melts perfectly on sandwiches or burgers. Leftovers? Perfect for cheese ball mix-ins or stuffing in baked potatoes.
Why You'll Love This Recipe
- Five-Minute Mix: I swear, this is the kind of recipe where you measure, stir, and boom—it’s ready. The Kraft sauce mix does half the work, and the sharp cheddar takes it from basic to oh yeah. No chopping, no waiting, just dump-and-blend magic.
- Smoky-Sweet Bite: That jar of pimento peppers? It’s the star. Their tangy, slightly sweet heat cuts through the creamy mayo and melts into the cheddar like a warm hug. Honestly, the first time I tasted it, I nearly licked the bowl.
- Game for Any Day: Slather it on toast for breakfast, stuff it in a grilled cheese for lunch, or use it as a dip for veggies at a picnic. Between us, I’ve even used it to glaze chicken tenders—yes, really—and it worked. Zero judgment here.
- Leftovers That Don’t Suck: Unlike most dips, this stuff actually improves the next day. The flavors meld even more, and it’s still creamy enough to spread. Plus, it’s cheap—you’re looking at under $5 for enough to feed a crowd. Budget win.
Step-by-step instructions for Kraft pimento cheese
Here's how to make this Southern classic with a perfect balance of creamy, spicy, and crispy elements.
Prepare the Cheese Base
In a large mixing bowl, combine the 1 package Kraft Original Cheese Sauce Mix with the 1.5 cups Sharp White Cheddar Cheese and 0.5 cup Extra-Sharp Cheddar Cheese. I like to use a wooden spoon for this step—it helps break up any cheese clumps while keeping the texture smooth. Add the 0.5 cup Pimento Peppers and 0.5 cup Mayonnaise, mixing until everything is fully incorporated and the mixture looks uniform.
Next, stir in the 1 tbsp Yellow Mustard, 1 tsp Hot Sauce, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Taste the mixture and adjust the seasoning if needed—you want a perfect balance of tangy, spicy, and salty flavors. The cheese should be creamy but still hold its shape slightly when you press it between your fingers. This is your foundation, so take your time getting it just right.
Refrigerate for Better Texture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is crucial—it allows the flavors to meld together and the cheese to firm up just enough to hold its shape when baked. I know it might seem counterintuitive to refrigerate something you're about to bake, but trust me, it makes all the difference in the final texture.
While it's chilling, preheat your oven to 375°F. This temperature is perfect for creating that crispy top while keeping the inside creamy. If you're short on time, you can speed this up by placing the bowl in the refrigerator for 15 minutes while you prepare your baking dish.
Assemble and Bake for Crispy Perfection
Transfer the chilled cheese mixture to a greased 8x8-inch baking dish or a similar size. Spread it out evenly, making sure to get it to the edges of the dish. This ensures even baking and a crispy top all around. Sprinkle the 0.25 cup Panko Breadcrumbs evenly over the top—this is what creates that delicious, golden-brown crust.
Place the dish on the middle rack of your preheated oven and bake for 20-25 minutes. The breadcrumbs should turn a beautiful golden brown, and the cheese should be bubbling slightly at the edges. You'll know it's done when the top is crispy and the center is still slightly soft—this is the perfect texture for pimento cheese.
Serve Warm with Your Favorite Sides
Remove the dish from the oven and let it cool for 5-10 minutes before serving. This gives the cheese a chance to set slightly, making it easier to slice and serve. The top should be crispy enough to hold its shape, while the inside remains creamy and rich. For the best experience, serve it warm with toasted bread, crackers, or as a dip for veggies.
If you're making this ahead of time, you can refrigerate it for up to 24 hours and then bake as directed. The flavors will actually deepen overnight, making it even more delicious. Enjoy your homemade Kraft Pimento Cheese—it's the perfect balance of creamy, spicy, and crispy all in one bite!
Pro Tips For Making Kraft Pimento Cheese
- Melt Cheese Slowly: I learned this the hard way—dumping shredded cheddar into simmering sauce and watching it clump like sad, greasy glue. Instead, lower heat to medium-low, add cheese in batches, and stir like you’re stirring a temperamental cat. If it starts seizing up, splash in a teaspoon of milk or water to break it up.
- Chop Pimentos Fine: Jarred pimentos are convenient, but those big chunks? They sit like awkward guests at your dip party. Pulse them in a food processor for 3-4 seconds or finely chop them by hand—you want them small enough to disappear into the mix, not turn every bite into a texture surprise.
- Skip the Boiling Sauce: Kraft’s cheese sauce mix is designed to thicken when simmered, not boiled. Let it bubble gently, and resist the urge to crank the heat—boiling turns it into a gluey mess. Once it’s smooth and creamy, pull it off heat just before it’s fully thickened; it’ll set up perfectly as it cools.
- Use Extra-Sharp Cheddar Last: The extra-sharp cheddar is the flavor hero, but adding it too early lets its acidity curdle the mix. Stir it in at the very end, right after the sauce comes together, and let it melt in for 30 seconds—just enough to brighten the dish without turning it into a science experiment.
Best sauces and condiments for this kraft pimento cheese
Classic Pairings
This pimento cheese shines as a dip for water crackers or pretzel crisps—the salty crunch contrasts perfectly with the creamy, spicy-sweet cheese. I always keep a bowl of Triscuits or Ritz crackers on hand for quick snacking.
For a heartier option, try it with toasted baguette slices or pita chips—the crispy top adds an extra satisfying bite. 🥨
Sandwich Spread
Slather it thick between toasted white bread and smoked turkey for a Southern-style sandwich that’s always a crowd-pleaser. I like to add a smear of yellow mustard on the outside for extra tang.
For a breakfast twist, try it on English muffins with scrambled eggs and crispy bacon. The crispy top holds up beautifully against the soft bread, making every bite exciting.
Burger Topping
Use it as a melted topping on burgers—spread a spoonful on the patty before adding cheese, then finish with a crispy fried egg for the ultimate tailgate burger. The pimento peppers add a subtle heat that cuts through the richness of the beef.
For a vegetarian option, top black bean burgers with this cheese and avocado slices—the contrast is amazing. 🍔
Hot Dog Elevator
Take your hot dogs to the next level by spreading this cheese on steamed buns before adding the dog. Top with crispy onions and a drizzle of spicy mayo for a flavor combo that’s pure comfort food.
I also love it on brats or Italian sausages—the crispy top adds texture that balances the juicy meat. Serve with pickle spears on the side for that classic ballpark feel.
Stuffing for Veggies
Use it as a dipping sauce for carrot sticks, celery, or bell pepper strips. The crispy top adds a fun texture contrast when scooped up. For a creative twist, stuff hollowed-out tomatoes or jalapeño slices with this cheese, then bake until golden—it’s a showstopper appetizer.
The pimento peppers add just enough heat to make it exciting without overpowering.
Crispy Cheese Ball
Shape the chilled mixture into a ball, roll it in crushed pork rinds, and bake until crispy for a cheese ball that’s even better than store-bought. Serve with apple slices or grapes for a sweet-and-savory combo.
I like to add a sprinkle of smoked paprika before baking for extra depth. This version stays crispy for days, making it perfect for parties or game day. 🎉
Nutrition facts
Frequently asked questions
Why does your recipe use Kraft cheese sauce mix instead of melted cheese?
The Kraft cheese sauce mix creates that signature tangy, slightly sweet flavor that's hard to replicate with just melted cheese. It also adds a creamy texture that holds up perfectly when baked. For a homemade version, you could substitute with a mix of shredded cheddar and milk, but the Kraft mix gives that authentic Southern taste.
Can I make this without baking it?
Skip the baking step and serve it as a cold spread by mixing all ingredients and chilling for 1 hour before serving. The texture will be softer but still delicious. For extra crunch, top with crushed nuts or extra breadcrumbs before chilling. It works great as a sandwich spread or dip without the crispy top.
How do I fix pimento cheese that's too runny?
If your mixture is too thin, chill it for 30 minutes to firm up, then stir in 1-2 tablespoons of cornstarch or 1/4 cup more shredded cheese to thicken. For a baked version, reduce the baking time by 5 minutes to prevent over-softening. The key is balancing the Kraft mix with enough cheddar to hold the shape.
What's the best way to reheat leftovers?
Microwave 10-15 seconds on low power to soften the crispy top while keeping the inside creamy. For oven reheating, cover with foil and warm at 350°F for 5-7 minutes. Never microwave uncovered—it'll dry out. The crispy top will soften slightly but still add great texture to sandwiches or burgers.
Can I make this dairy-free?
Yes! Swap the cheddar for dairy-free sharp cheddar shreds**, use vegan mayo, and replace the Kraft mix with a dairy-free cheese sauce. The pimento peppers and mustard will still provide great flavor. For crispiness, use dairy-free breadcrumbs or crushed nuts. The texture will be slightly different but still delicious.