Megan’s great-grandmother, the matriarch of her close-knit North Carolina family, made enough pimiento cheese for everyone to take home with them after Sunday lunch (or, as they call it, dinner) every week until she was ninety-seven years old. Her recipe is one of the simplest we know—sharp Cheddar, just enough mayonnaise to hold everything together, jarred pimientos, and a pinch of sugar—but probably the best. We have added some optional ingredients for the adventuresome, but we prefer it done Treva’s way.

Combine in a medium bowl:

Beat with a wooden spoon until combined. Serve with:

or use as a sandwich spread.