It’s important to know that you should never use pre-shredded cheese in this dish because it has a coating on it to keep it from sticking together and your dressing will not cling to it. You wind up with an undesirable texture. Nothing wrong with the flavor but the coating on the cheese will keep it from mixing well with the mayonnaise. AlsoI think a blend of sharp cheddar and medium cheddar is essential. I used jarred flame roasted red peppers instead of pimentos and about 1 tablespoon of grated sweet onion. By pureeing half the pepper instead of dicing it all, the pepper flavor is easier to distribute throughout.
8oz.extra sharp cheddar
8oz.medium sharp cheddar
1/4cupflame roasted red peppersI used Vigo brand and it wound up being about 1/2 of a 12 oz jar. Dice half and puree half.
1tbspfinely grated sweet onion
3/4 to 1cupgood quality mayonnaiseI prefer Duke’s or 1/2 cup “Eat and Grow Thin” Dressing
1or 2 shakes Worcestershire sauce
Grate cheese and place in a large bowl. Add red peppers (1/2 diced and 1/2 pureed) Mix mayonnaise, grated onion and Worcestershire sauce together. Pour into cheese mixture and mix well.