Homemade Pimento Cheese

Let me start off by saying homemade pimento cheese IS one million trillion billion times better than anything you can buy at the store. Nothing is more southern than this dish. It is so simple, so divine, so cheap, and so worth the calories.   So. Worth. The. Calories. When I was little, I wanted this every single day. Dr. K made this special recipe for me quite often, and even had to ration me from it. I'm head over heels for you, pimento cheese.
Here's How:
1 bag of Kraft Sharp Shredded Cheddar
1 bag of Kraft Mozzarella
1 larger jar diced pimentos (larger means more than those teeny tiny jars but not the super sized version)
Hellman's Real Mayonaise
Garlic Powder
Kosher Salt
Pepper
Ritz-"THE cracker of choice," I say!

Directions:
For a large batch, pour entire bags of both cheeses into bowl. For a smaller batch, use half of each. No need to measure, folks.
Start with a large scoop of mayo and mix. The key for me is to have more cheese than mayo, but make it as you wish.
Add more mayo until you reach your desired consistency.
Drain pimentos and toss in bowl.
Dash a tiny pinch of salt, several shakes of garlic powder, and desired amount of pepper into the mix.
Taste and see what it needs. Add more of whatever you wish.
Stir.
Done.
Great when cold from fridge, I throw mine in and count down the minutes until I'm divulging carelessly in this bowl of southern goodness.