“Sweetie Pie’s Macaroni & Cheese” is a famously rich and indulgent take on the classic American comfort food. This version stands out for its creamy and cheesy depth of flavor. It typically involves a generous blend of multiple cheeses, such as sharp cheddar, Colby, and Velveeta, creating a gooey, velvety texture. The dish often includes evaporated milk or heavy cream, adding to its creamy consistency. In addition to the standard elbow macaroni, this recipe might feature unique touches like a dash of sugar or sour cream, enhancing the overall richness. The top is usually dotted with more cheese or buttered breadcrumbs, baked to achieve a golden, crispy crust. Sweetie Pie’s Macaroni & Cheese is known for its comforting, hearty qualities and is a favorite in Southern cuisine, often served at family gatherings and special occasions.
1 pound elbow macaroni
1 cup whole milk
2 12-ounce cans evaporated milk
1 cup butter, cut into small pieces
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
Salt, to taste
1 TB white pepper
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
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