Sweetie Pie’s Mac & Cheese
Sweetie Pie’s Mac & Cheese is a rich, creamy baked macaroni and cheese loaded with Velveeta, cheddar, Colby & Monterey Jack, evaporated milk, and a lightly browned cheddar topping. It is a generous comfort-food pan that is perfect for holidays, family dinners, or cookouts.
INGREDIENTS:
16 ounces elbow macaroni cooked according to the package directions until tender
1 cup whole milk
24 ounces evaporated milk
3 eggs
1 stick butter cubed
8 ounces Colby & Monterey Jack cheese shredded
8 ounces sharp cheddar cheese shredded
1 pound Velveeta cubed
salt to taste; start modestly because the cheeses bring plenty
1 tablespoon ground white pepper
1 tablespoon granulated sugar
1/2 cup sour cream optional
1 cup mild cheddar cheese shredded, for the topping
cooking oil spray for the baking dish
DIRECTIONS:
Preheat the oven to 350°F and spray a 10×14-inch baking pan or a tall 9×13-inch dish with cooking oil spray.
Bring a large pot of salted water to a boil, cook the elbow macaroni according to the package directions until tender, and drain it well without rinsing.
While the macaroni cooks, whisk the whole milk, evaporated milk, and eggs together in a very large bowl until combined.
Add the optional sour cream, salt to taste, ground white pepper, and granulated sugar to the milk mixture and stir until combined.
Add the drained cooked macaroni to the milk mixture, then stir in the cubed butter, shredded Colby & Monterey Jack, shredded sharp cheddar, and cubed Velveeta until everything is mixed through.
Pour the macaroni mixture into the prepared pan, spread it evenly into the corners, and sprinkle the mild cheddar evenly over the top, including near the edges.
Bake for 45 minutes, until the top is lightly browned, then let it sit for a few minutes before serving.