Sweetie Pie’s Mac and Cheese is a creamy, cheesy, delicious macaroni and cheese recipe from the famous St. Louis soul food eatery. One bite of this incredible baked mac and cheese, and you’ll understand why it’s their most popular dish. Now, you can recreate this comforting classic at home!
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Creamy Macaroni and Cheese
Here’s a creamy, cheesy, delicious mac and cheese from a famous St. Louis soul food eatery. People who have eaten this mac and cheese at Sweetie Pie’s say it’s the best they’ve ever had.
Not everyone can get to Sweetie Pie’s restaurant, but now you can make their mac and cheese at home!
About Sweetie Pie’s
The owner of Sweetie Pie’s is Robbie Montgomery (known to everyone as Miss Robbie). As the oldest of nine children, she learned to prepare dozens of her mother’s classic soul food dishes. One of the dishes they are most down for is their baked mac n cheese.
Robbie led a very wonderful life as a talented vocalist and was a backup singer (an Ikette) for Ike and Tina Turner. While on the road, she often prepared meals for the band on hot plates in hotel rooms. She subsequently toured with other famous musicians.
When she eventually returned to St. Louis, the drive to open a restaurant was overpowering, and Sweetie Pie’s was born. Sweetie Pie’s has become a St. Louis landmark and a must-visit for anyone looking for delicious comfort food and great service. You can read more about Miss Robbie’s inspiring life.
Soul Food Mac and Cheese Recipe Ingredients
Here’s a list of what you need:
- Elbow macaroni pasta – The perfect shape to hold the luscious cheese sauce
- Whole milk – Provides a rich and creamy base for the cheese sauce
- Evaporated milk – Adds a concentrated dairy flavor and creamy texture
- Eggs – Help to bind the ingredients and create a custard-like consistency
- Butter – Enhances the richness and flavor of the mac and cheese
- American cheese – Melts smoothly and provides a classic, mild cheese flavor
- Colby cheese – Offers a firm texture and mild, slightly sweet taste
- Monterey Jack cheese – Gives a buttery flavor and great melting ability
- Sharp Cheddar cheese – Provides a bold, tangy cheese flavor to the dish
- Velveeta cheese – Melts effortlessly for a perfectly smooth cheese sauce
- Sour cream – Adds a subtle tanginess and extra creaminess
- Salt – Enhances all the flavors in the dish
- White pepper – Gives a slightly spicy kick without affecting the color
- Sugar – Balances the savory flavors with a hint of sweetness
How to Make Sweetie Pie’s Macaroni and Cheese
- Preheat the oven to 350°F. Spray a 9 x 13-inch casserole dish with cooking spray.
- Cook elbow macaroni until tender in a large pot of water according to package al dente directions. Drain and transfer the pasta to the casserole dish.
- In a large bowl, pour in whole milk, evaporated milk, and whisk in eggs with a fork until thoroughly combined.
- Add the butter, Colby, Monterey Jack, Sharp Cheddar, Sour Cream, and Velveeta cheeses to the macaroni.
- Pour the milk and egg mixture over the macaroni.
- Season with salt, pepper, and sugar, and stir to combine.
- Sprinkle shredded American cheese over the top of the pasta.
- Bake at 350°F for 30 to 45 minutes or until the top is light golden brown.
Storing and Reheating Baked Mac n Cheese
- Refrigerate leftovers in an airtight container up to 5 days
- Freeze in airtight container or freezer bag up to 3 months
- Reheat single portions in microwave or larger amounts in covered dish at 350°F for 10-15 minutes.
Frequently Asked Questions About Baked Macaroni and Cheese
This recipe uses both regular milk and evaporated milk. Evaporated milk is canned milk that the water level has been reduced. The flavor difference is a richer flavor. The texture difference is that your final sauce is creamier than it would be with regular milk. I suggest using both types of milk, using just evaporated milk may make the sauce too rich for many of your guests.
For when it is important for the cheese to melt I prefer to use freshly grated cheese. Pre shredded cheese has an anti-caking agent in it, and it won’t melt as well as cheese as you shred.
In this recipe the pasta dish is not covered, we want that browned topping, and if you cover the dish, the cheese won’t brown.
This recipe uses evaporated milk to keep the mac and cheese sauce creamy. We don’t thicken this sauce with flour, so that helps to keep this creamy.
I recommend preparing the dish as if you were going to bake it, you could then wrap it in plastic wrap and then bake for up to 24 hours later for best results.
Looking for more mac and cheese recipes? Try these!
- Longhorn Mac and Cheese – This is a four cheese blend macaroni and cheese that also features just a touch of bacon.
- Stouffer’s Mac and Cheese – this will remind you of the one you used to bake in the oven, it is cheesy goodness at its best.
- Boston Market Macaroni and Cheese – this velvety smooth cheese is so hard to beat.
- Homemade Macaroni and Cheese – One of my favorite recipes that I adore.
- Martha Stewart Macaroni and Cheese – this one features multiple types of cheese and is just plain decadent.
There’s even more! Take a look at these copycat mac and cheese recipes to try.
Favorite Cheesy Side Dishes
- Cauliflower with Cheese Sauce
- Cheesy Asparagus Casserole
- Cheesy Creamed Corn
- Cheesy Crockpot Potatoes
- Cheesy Fiesta Potatoes
- Cheesy Potato Casserole
- Keto Broccoli and Cheese
Check out more of my easy side dish recipes and the best restaurant copycat recipes here on CopyKat.com!
Sweetie Pie’s Macaroni and Cheese
Ingredients
- 1 pound elbow macaroni prepared according to package directions
- 8 ounces butter cut into small pieces
- 2 tablespoons sour cream
- 1/2 pound Colby cheese shredded
- 1/2 pound Monterey Jack cheese shredded
- 1/2 pound sharp cheddar cheese shredded
- 1 pound Velveeta cheese cut into small chunks
- 3 eggs
- 1 cup whole milk
- 24 ounces evaporated milk
- 1/2 teaspoon salt or to taste
- 1 tablespoon white pepper
- 1 tablespoon sugar
- 1 cup shredded American cheese
Instructions
- Preheat the oven to 350°F.
- Place the prepared macaroni, butter, and sour cream into a 9×13-inch casserole dish along with the Colby, Monterey Jack, cheddar, and Velveeta cheeses. Mix well.
- In a large mixing bowl, whisk the eggs, milk, and evaporated milk until thoroughly combined.
- Pour the egg mixture over the pasta and season with salt, white pepper, and sugar. Toss to combine.
- Sprinkle the American cheese over the macaroni.
- Bake for 30 to 45 minutes, until lightly golden brown.
You need to melt the butter for this recipe to work. Otherwise, it looks great! Can’t wait to make it.
Kim
Can you use heavy whipping cream instead of whole milk or can milk?
You could, it will b e richer tasting, and the cheese sauce will be thicker.
You’re right. This isn’t the exact recipe, but you’re pretty darned close! I watched Miss Robbie make this on Triple D and kept the video. She mixes the macaroni and all the cheeses together, then adds the milk and egg mixture. Stir that real good then add a big dollop of sour cream. She then tops it with shredded mild cheddar and bakes until it’s golden bubbly. BEST. MAC. AND. CHEESE. EVER!
You had me at Velveeta , hooked
Followed the recipe as written. I put in the pats of butter, at the end to bake. It was way too much butter for my tastes, but all in all it was edible.
3 Or 4 qt dish? How deep should the 9×13? Is this recipe for 3 cups of elbows?
I would use a 9 x 13-inch pan.
This is the best recipe and easy to follow. My family loves it especially my husband.