I was raised on this wonderful treat, not realizing until I was grown that Pimento Cheese is actually considered a "southern thing." If you've never had a good ole pimento cheese sandwich or celery or banana pepper stuffed with this goodness, you don't know what you are missing. It's a great addition to go with a bowl of vegetable soup, too.
NOTE: I believe in the old saying, "If it ain't broke, don't fix it," so I stick to the basics on this recipe and I don't add a lot of extra ingredients. Put the whole package (whether making the 1 lb. or the 2 lb.) of velveeta in the freezer for about 10-15 minutes. Don't leave it too long or the paper will begin to stick to the cheese and you will have to peel it off, leave it just long enough for it to grate well. Grate on side with the larger grating holes. Add drained pimentos, sweetner and mayo. Mix well, add more mayo if needed. Serve with fresh loaf bread or on a cracker. (It's really good with a fresh garden tomato on the sandwich, too.)