Recipe Review: Sweetie Pie's Macaroni and Cheese



Recently a friend posted this recipe to Facebook and I was immediately drawn to it. I printed it out and it sat on the counter for a few days. My husband asked when I was going to make it so I made it last night since there was some interest. Warning: this is super rich and fattening! But you know what, that is why it tastes so good! I did make some slight changes to it. I did not use the sour cream. I only used half of the butter and even using that was hard for me. I used about 1/2 of the white pepper which to me was plenty. Finally, I cooked it a  little longer, about 10 extra minutes. That will depend upon your oven. This makes a lot of Macaroni & Cheese and would be perfect for a pot luck situation. My husband and I loved it, my son is a pickier eater and prefers Stouffers because he is use to it. Once he likes a food he doesn't deviate which is frustrating. So I had this huge vat of mac & cheese for three people which meant lots of leftovers. I'm hoping it will heat up well. This is definitely the BEST mac & cheese I have ever tasted, I highly recommend it for a special occasion or when cooking for a large group.

Here is the recipe I used with my changes in red:


Sweetie Pie’s Macaroni and Cheese
Serves 12 to 24
1 pound elbow macaroni
1 cup whole milk (I used 2%)
2 12-ounce cans evaporated milk
3 eggs
1 cup butter, cut into small pieces (I used 1/2 Cup)
½ pound Colby cheese, grated
½ pound Monterey Jack cheese, grated
½ pound sharp Cheddar cheese, grated
1 pound Velveeta cheese, cut into small chunks
½ cup sour cream (I did not use this)
Salt, to taste
1 TB white pepper (I used 1/2 of this)
1 TB sugar
1 cup grated mild Cheddar cheese for the topping
Heat oven to 350° F.  Prepare a deep sided 9×13 pan by coating with cooking spray.  Set aside.
Bring a large pot of water to a boil.  Add salt, and cook elbow macaroni according to package directions until tender.  Drain and transfer the macaroni noodles to the baking pan.
While the macaroni is cooking, combine the milks and eggs in a large bowl.  Whisk until thoroughly combined.  Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine.  Pour over the macaroni and stir to combine.  Top with the grated mild Cheddar cheese.
Bake for 30 to 45 minutes or until the top is lightly golden brown. (I baked mine for 60 minutes)

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