Sweetie Pie’s Macaroni & Cheese???

I love a good macaroni & cheese and, I am always looking for another one to put on my list of favorites. So when this recipe started circulating the Internet and Facebook titled “Sweetie Pie’s Macaroni & Cheese”, I just had to try it out.

I first made this recipe this past Christmas 2014, but I was thinking about it all through November and December.😂 When I tell you what’s in this Mac & Cheese you completely understand. You’ve got four different cheeses, sour cream, eggs, whole milk and, evaportated milk. Oh! Let’s not forget the two whole sticks of butter…..I said to myself if this is not good, I don’t know what is.

Now, I don’t know if this is the actual recipe from the famous Sweetie Pie’s restaurant in St. Louis or not. But if it is, I know that it’s on heavy rotation in that soul food saloon.

So today I’m sharing my rendition of the recipe shared on Facebook. If you like what you see, share it with someone else and leave me a comment below!

This recipe makes a whole lot. As a matter of fact when I made it again I baked it in two separate pans. I also added a cracker crust for a crunchy topping. What you come out with is a very creamy, cheesey, just sweet and spicy enough dish to satisfy any mac & cheese connesiuer.

Sweetie Pie’s Macaroni & Cheese

1 1/2 lbs penne pasta

1 cup whole milk

2-12 ounce cans evaporated milk

3 large eggs

1 cup butter cut into small pieces

1/2 lb Colby cheese grated

1/2 lb Monterey Jack cheese grated

1/2 lb mild Cheddar cheese grated

1 lb velveeta cheese cut into small chunks

1/2 cup sour cream

1 tablespoon white pepper

1 tablespoon sugar

2 teaspoons red pepper flakes

Salt to taste

1/2 lb mild cheddar cheese for topping (optional) or

Cracker crust topping

*note* I buy cheese blocks and shred my own cheese. Pre-shredded cheese has a coating on it to prevent the cheese from sticking together, which also prevents a good melted texture for your eventual cheese sauce.*

Preheat oven to 350 degrees F. Prepare a deep 9×13 casserole pan or two 2.5 quart casseroles by coating with a cooking spray or butter. Set aside.

Shred all cheeses and set them aside.

Bring a large pot of water to a boil. Add 1 teaspoon of salt and cook penne pasta 8-10 minutes until tender to bite. Drain pasta. Do not rinse.

While the pasta is cooking, in a large bowl lightly beat the 3 large eggs. Mix in the whole milk and the evaporated milk to the same bowl. Whisk until thoroughly combined.

Add the butter, cheeses (except 1 cup of cheddar if using for the topping), sour cream, salt, white pepper, red pepper flakes, and sugar to the mixture and stir to combine.