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.
- 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 will give 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 in!
- 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
- Want the pasta to be extra al dente? Undercook the elbow macaroni by 1-2 minutes. I cook mine between 4-5 minutes to get the best texture – tender, but still firm and chewy.
- If you’ve over-cooked the pasta by accident, toss it with butter before baking to keep it from absorbing more liquid and over-cooking even more. Alternatively, rinse the noodles in cold water to stop them from cooking further.
- Use room temperature milk, sour cream, and eggs. 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.
- While it’s a lot more convenient to use pre-shredded, you’ll get much better mac and cheese when you grate a block of cheese yourself.
Pre-shredded cheese contains an anti-caking agent that keeps them from clumping together.
It also keeps them from reaching their peak melting potential.
I know it’s a lot of cheeses to grate, but it’s 100% worth it, especially for recipes when it’s important for the cheese to melt.
- Speaking of cheese, feel free to use your favorite kinds! Gouda, Swiss, mozzarella, Gruyere, cream cheese, brie – the list goes on and on. Be creative when mixing and matching to make mouthwatering cheese combinations.
- Some recipes call for covering the baking dish with aluminum foil, but I find it keeps the cheese on top from browning. Leave the dish uncovered if you want that golden cheese finish.
Mac and Cheese Variations
- Top it with bacon crumbles – no explanation necessary.
- Top the casserole with a mix of 1 cup breadcrumbs or crushed Ritz crackers and 2 tablespoons melted butter and bake as instructed. This will give your mac and cheese a crunchy topping.
- 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
Just prepare the mac and cheese mixture according to instructions and cover the dish with plastic wrap.
Refrigerate it for up to 2 days. Let the dish sit at room temperature for 30 minutes and then bake as instructed.
Pro-tip: refrigeration will cause some of the sauce to evaporate or get absorbed by the noodles.
I suggest you increase the amount of sauce if you plan on making mac and cheese ahead of time.
How to Store Mac and Cheese
Cover the baking dish tightly with plastic wrap and refrigerate it for up to 5 days.
To reheat it, transfer the mac and cheese into a microwave-safe bowl.
Pour a bit of 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.
Reheat larger portions of mac and cheese in the oven at 350 degrees Fahrenheit for 10 to15 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
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