Here is some creamy, cheesy, delicious macaroni and cheese from a
famous St. Louis soul food eatery! It is hard to turn down a comfort
food like this one. Try it—you’ll see what I mean.
Sweetie Pie’s Macaroni and Cheese
Sweetie Pie's Macaroni and Cheese
Here is some creamy, cheesy,
delicious macaroni and cheese from a famous St. Louis soul food eatery!
It is hard to turn down a comfort food like this one. Try it—you’ll see
what I mean.
Ingredients
- 1 pound elbow macaroni pasta
- 1 cup whole milk
- 2 cans (12 ounce) evaporated milk
- 3 eggs
- 1 cup butter (2 sticks) cut into small pieces
- 1/2 pound Colby cheese, shredded
- 1/2 pound Monterey Jack cheese, shredded
- 1/2 pound sharp Cheddar cheese, shredded
- 1 pound Velveeta cheese, cut into small chunks
- Salt, to taste
- 1 tablespoon white pepper
- 1 tablespoon sugar
- 1 cup shredded American or Mild Cheddar cheese
Instructions
Heat oven to 350F. Bring a
large pot of lightly salted water to a boil. Cook pasta according to
package directions. Drain and transfer the pasta to a 9×13-inch
casserole dish. Set aside.
In a large bowl, combine the whole milk,
evaporated milk and eggs. Mix with a fork until thoroughly combined. Add
the butter and Colby, Monterey Jack, Sharp Cheddar, and Velveeta
cheeses to the pasta. Pour the milk and egg mixture over the pasta.
Season with salt, pepper and sugar, and toss. Sprinkle the top of the
pasta with the remaining cup of American or Cheddar cheese. Bake for 30
to 45 minutes (or until the top is lightly golden brown).