Googled it. “Better Call Saul.”
Sure you can. Look in the pickle aisle.
If you DO live in a pimiento-free zone (unlikely), just roast and peel some fresh red bell peppers. Same thing.
Mr. Ehrmantraut also had a huge presence in “Breaking Bad”.
However, his fondness for pimiento cheese was not revealed until it was noted in that show’s prequel, BCS.
I’ve never heard of it and it does not sound yummy to me at all.
More for us!
I wan’ a p’minner cheese sammich rat now.
I am EXTREMELY partial to the foodways of the great American Southeast, own several Southern, soul food, and white trash cookbooks, and am a fan of southyourmouth.com. But you do have to be careful. Mandy’s recipe for “cheeseburger pie” sounded good to me, and I whipped one up once, and it was positively God-awful.
Pimiento cheese, though, is something I just have to try. I like the idea of substituting cream cheese for some of the mayo.
You forgot the link. 
It looks mildly ghastly.
You know what’s good to make with hamburger? Hamburgers! :smack:
Ot tamale pie. Brown your meat (and onions, if you have any), add a packet of taco seasoning (or make your own taco seasoning), simmer for five or ten minutes, mix in a can of corn, put into a baking dish, top with cornbread batter or even just cornmeal mixed with water. Bake.
Or tacos. Brown a pound of ground round, add taco seasoning and simmer, put in corn tortillas. Eat them soft, or fry them for tacos dorados… Or make taquitos. Or wrap in a flour tortilla with some shredded lettuce and diced tomato and whatever else you want and have burritos.
Really? I thought it looked gooooooood in that link, in a White Trash Cuisine sorta way. But it was a trick. It sucked.
Maybe…if an internal layer of Pimiento Cheese was added before popping the casserole into the oven…hmmmmm…
Yup. I grew up on it. Tastiest on a Ritz cracker.
The last time I was at Whole Foods in Chicago, they had a sample of pimento cheese spread (and of course crackers to eat it on) so apparently it has managed to escape the South. 
Fairly gloppy in texture, but good, and I dare say the Whole Foods cheese department carries only actual cheeses and things made with actual cheeses, not Industrial Process Cheese-Food.
If it’s gloppy, it ain’t pimiento cheese. It was probably made by some Yankee.
So some Jan Kaas, or John Cheese, made it then.
When I was growing up it was my “job” on Saturdays to make it for my dad. Does anyone else add a spoonful of peanut butter?
That’s stupid. My food processor stuff is amazing, according to me and according to others and according to the empty bowl after every potluck. The processor has nothing to do with it. But thanks for your fine, nuanced feedback!