Sweetie Pie’s mac and cheese is incredibly rich, cheesy, hearty, and undeniably delicious!
Oh, and you don’t have to go to St. Louis or Houston to have a bite of this heavenly treat.
This copycat recipe is all you’ll need. I’ve tried so many different recipes over the past few years, and finally, I’ve found the closest replica.
This mac and cheese is the real deal, folks.
Loaded with firm and chewy macaroni, a creamy sauce, and at least 5 kinds of cheese, it’s the perfect embodiment of comfort food.
Also, one batch of this recipe can feed an entire crowd. I’m talking up to 20 people!
If you’re looking for a dish to serve at a party or bring to a potluck, you’ve just found it.
Sweetie Pie’s Mac and Cheese
Sweet Pie’s mac and cheese is one of the most beloved dishes served at the famous Sweetie Pie’s soul food eatery in St. Louis.
It only takes one quick look at the ingredients to understand why. This 5-cheese mac and cheese is seriously cheesy, creamy, and delightful.
And thanks to this copycat recipe, you won’t have to drive to St. Louis to enjoy the perfect mac and cheese.
So, what are you waiting for? Head on to your kitchen and let’s begin.
Ingredients
To make this delectable treat, you’ll need:
- Elbow Macaroni – For the classic mac and cheese. You can use other kinds of pasta, too, like large macaroni, fusilli, and rotini.
- Whole Milk and Evaporated Milk – Did you know that evaporated milk isn’t just regular milk in a can? It’s milk that’s had its water level reduced, which means it has a more concentrated flavor. Using a mix of whole and evaporated milk gives your mac and cheese the perfect level of creaminess.
- Eggs – The binding ingredient that’ll turn the liquid ingredients into a thick and creamy sauce.
- Sour Cream – For additional richness, thickness, and flavor.
- Butter – Just to make the sauce extra rich.
- Cheeses Galore – This recipe calls for a blend of Colby Cheese, Monterey Jack, Sharp Cheddar, Velveeta, and Mild Cheddar. If you have any other kinds of cheese on hand, feel free to add them!
- Salt and Pepper – Add to taste.
- Sugar – Don’t worry. One tablespoon of sugar won’t make your mac and cheese sweet. It’ll just complement the richness of the sauce and the cheeses and enhance their flavors even more.
Tips for the Best Mac and Cheese
These are my best mac and cheese tips:
- Make it extra al dente. For extra al dente pasta, undercook the macaroni by 1-2 minutes. I cook mine between 4-5 minutes to get the best texture. It’s tender but still firm and chewy.
- Accidentally overcooked the pasta? No problem! Just rinse the noodles in cold water to stop them from cooking further. Then, toss them with butter before baking to prevent further overcooking.
- Use room-temperature ingredients. Cold liquid ingredients take longer to warm (and therefore cook) than room-temperature ones. Don’t forget to set the dairies out 30 minutes before you use them.
- Grate the cheeses yourself. While it’s more convenient to use pre-shredded, you’ll get much better results when you grate a block of cheese yourself. Pre-shredded cheese can’t reach its peak melting potential.
- Don’t use foil. Some recipes call for covering the baking dish with aluminum foil. I find that doing so keeps the cheese on top from browning. Leave the dish uncovered for a golden cheese finish.
Mac and Cheese Variations
Want to mix things up a bit? Try one of these variations:
- Vary the cheeses. Feel free to use your favorite kinds! Gouda, Swiss, mozzarella, Gruyere, cream cheese, brie – the list goes on and on. Be creative!
- Add bacon. Top the mac & cheese with bacon crumbles because why not?!
- Make a crunchy topping. Top the casserole with a mix of 1 cup breadcrumbs or crushed Ritz crackers and 2 tablespoons melted butter. Then, bake as instructed.
- Not in the mood to bake? That’s fine. Just place the mac and cheese mixture into a pot over medium heat and stir until the cheeses melt.
Make-Ahead Mac and Cheese
To make the mac & cheese ahead of time, follow these steps:
- Prepare the mac and cheese mixture according to the package instructions.
- Cover the dish with plastic wrap.
- Refrigerate it for up to 2 days.
- When ready to serve, let the dish sit at room temperature for 30 minutes.
- Bake it as instructed.
Pro-tip: Increase the amount of sauce if making the dish beforehand. (Refrigeration will cause some of it to evaporate or absorb into the noodles.)
How to Store Mac and Cheese
As for your leftovers:
- To store. Cover the baking dish tightly with plastic wrap and refrigerate it for up to 5 days.
- To reheat (individual portions). To reheat mac and cheese, transfer it into a microwave-safe bowl. Pour some cream or milk into the bowl and partially cover it with plastic wrap. Reheat it in the microwave for 1 minute or until warmed through.
- To reheat (large portions). Reheat larger portions of mac and cheese in the oven at 350 degrees Fahrenheit for 10 to 15 minutes.
Other Mac and Cheese Recipes
- Cracker Barrel Mac and Cheese
- Trisha Yearwood’s Crockpot Mac and Cheese
- Paula Deen’s Crockpot Mac and Cheese
- Patti LaBelle’s Macaroni and Cheese Recipe
Sweetie Pie’s Mac and Cheese (Copycat Recipe)
12-20
servings25
minutes45
minutes717
kcalSweetie Pie’s mac and cheese is incredibly rich, cheesy, hearty, and undeniably delicious!
Ingredients
1 pound elbow macaroni
1 cup whole milk
2 (12-ounce) cans evaporated milk
3 eggs
2 tablespoons sour cream
1 cup butter, sliced into cubes
1/2 pound Colby cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 pound Velveeta cheese, sliced into cubes
salt to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup American or mild cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Cook the macaroni according to package instructions and drain.
- In a large mixing bowl, whisk together the whole milk, evaporated milk, and eggs. Mix in the butter cubes, sour cream, and Colby, Monterey Jack, sharp cheddar, and Velveeta cheeses. Season with salt, pepper, and sugar.
- Carefully pour the cooked pasta into the bowl and toss to coat. Pour the mac and cheese mixture into a 9×13-inch baking dish and sprinkle with American or cheddar cheese evenly on top.
- Bake it for 30 to 45 minutes or until the cheese is brown and bubbly. Serve and enjoy!
Notes
- The number of servings depends on how the dish is served. As a side, it will serve up to 20 people. As a main course, it will serve up to 12.
I just love your creativity in the kitchen. Your recipes are always so delicious and beautiful to look at. Thank You
Thanks so much for the kind words, Frances!
Your recipies are always simple and taste delicious.
Thanks so much, Trevor! I’m so happy you like them.
I just started following your pages. Love the recipes! Would you be from the south? This Mac n cheese recipe is the same I’ve been making since my grandmother taught me when I was 18.
I have a question: Your information says this recipe with 1 pound of macaroni will serve 20 but the recipe itself says it will 6-8 servings. Which is it?
Hi Janet, great question! This recipe will serve up to 20 people as a side dish. If you’re serving it as a main entree, it’s closer to 8-10.
Can you freeze left over mac & cheese? if you use 2, ,9×9 baking dishes instead of a big one, can you freeze one of them?
Hi Patricia! I don’t usually freeze pasta or cheesy sauce with dairy as they don’t always thaw well.
But if you want to:
1. Split the mac and cheese between two 9×9 pans and bake as instructed.
2. Chill on the counter for an hour then cover and refrigerate until cold.
3. Double wrap the dish in plastic and foil, and freeze for up to 3 months.
4. Thaw in the fridge overnight and reheat it in the oven at 350°F for about 10-15 minutes.
You might need to add a splash of milk as the pasta will have absorbed some of the moisture.
Hope this helps!