5-6 med. to lg. potatoes
1/3 c. all purpose flour
2 tbsp. butter
2 c. milk
3/4 lb. processed cheese spread or 3/4 lb. longhorn cheese, chopped or shredded
1 (4 oz.) jar pimentos, drained and chopped
Salt and pepper to taste

Peel and cook potatoes in boiling, salted water. Cool slightly; dice coarsely and set aside.

Make white sauce by combining flour and melted butter in saucepan to form roux. Slowly stir in milk. Continue to stir, cooking over low heat until sauce thickens.

Mix sauce with potatoes and stir in cheese, mixing until cheese melts. Blend in pimentos. Check for seasoning. Pour into 13 x 9 x 2 inch shallow baking dish and bake at 350 degrees for 30-40 minutes, or until top bubbles and browns slightly.