Sweetie Pie’s Macaroni and Cheese

Sweetie Pie’s Mac and cheese is a creamy, cheesy, delicious macaroni and cheese from a famous St. Louis soul food eatery!  It is hard to turn down comfort food like this one. Try it—you’ll see what I mean.

Homemade Sweetie Pie Baked Macaroni and Cheese in a baking dish.

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, but now you can make their mac and cheese at home! It’s hard to turn down a comfort soul food mac and cheese like this recipe. Try it, and you’ll see what I mean.

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.

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 by clicking here.

The Story of Mac and Cheese

Mac and cheese is so familiar that you’ve probably never even thought that it has a history. As far as the United States is concerned, Thomas Jefferson met up with macaroni in Paris. In 1793, he asked the American ambassador to Paris to buy a machine for making it.

However, the device apparently didn’t work out or Jefferson just found it easier to import both macaroni and Parmesan cheese for making dishes at Monticello.

In 1802, Jefferson served up “a pie called macaroni” for a state dinner. Since that time, baked mac and cheese has remained a popular dish. You can read a lot more about the history of mac and cheese by clicking here.

Not Exactly the Original, but Just as Good

Once you’ve had real homemade mac and cheese, the orangy-looking box mix will never be the same! Homemade mac and cheese is always the best.

This CopyKat recipe is not Sweetie Pie’s original, but it’s pretty close. Your family will love it, and it’s perfect to take to a potluck – everyone will keep asking you how to make it.

Homemade Sweetie Pie Macaroni and Cheese photo collage
Looking for other great recipes for Macaroni and Cheese? Be sure to check out these.

Longhorn Steakhouse Macaroni and Cheese – This is a 4 cheese blend macaroni and cheese that also features just a touch of bacon.
Stouffers Macaroni 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.

Homemade Sweetie Pie's baked Macaroni and Cheese in a baking dish

Sweetie Pie’s Macaroni and Cheese

You can recreate Sweetie Pies Macaroni and Cheese at home. 
5 from 6 votes
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Course: Side Dish
Cuisine: American
Keyword: baked, Macaroni and Cheese
Servings: 12
Calories: 717kcal


  • 1 pound elbow macaroni pasta
  • 1 cup whole milk
  • 24 ounces evaporated milk
  • 3 eggs
  • 8 ounces butter cut into small pieces
  • 1/2 pound shredded Colby cheese
  • 1/2 pound shredded Monterey Jack cheese
  • 1/2 pound shredded sharp Cheddar cheese
  • 1 pound Velveeta cheese cut into small chunks
  • 2 tablespoons sour cream
  • 1/2 teaspoon salt or to taste
  • 1 tablespoon white pepper
  • 1 tablespoon sugar
  • 1 cup shredded American cheese


  • Heat oven to 350F.  
  • Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish. Set aside.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. 
  • Add the butter and Colby, Monterey Jack, Sharp Cheddar, Sour Cream, and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar, and toss. Sprinkle the top of the pasta with the remaining cup of American or Cheddar cheese. Bake for 30 to 45 minutes (or until the top is lightly golden brown).


Calories: 717kcal | Carbohydrates: 41g | Protein: 32g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 182mg | Sodium: 1481mg | Potassium: 414mg | Fiber: 0g | Sugar: 11g | Vitamin A: 1640IU | Vitamin C: 1.2mg | Calcium: 924mg | Iron: 1.4mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Holly in Houston

    5 stars
    I make this recipe for mac and cheese for so many events. Many compliments. It is a bit of work (grating all the cheese) but it is well worth it.

  2. BonJon

    5 stars
    Hi! Re-watched the Diners, Drive-Ins and Dives episode at Sweetie Pie’s when she made this on camera. It’s the same recipe all over the Internet, but half her recipe. Can you imagine how many folks she must feed with that? Just fed 6 adults, all went back for seconds, and this half recipe still left 10 servings in the pan! She uses butter and margarine and I had to this time, as butter is hard to find now. She doesn’t state she used two different milks, but if you watch, you’ll see she does. I don’t add salt, it doesn’t need any. But with Covid 19 and stay-home orders, I was thrilled when to find an out-of-date box of forgotten Velveeta in the rear of the pantry and an old pound box of jumbo shells. Knew I could use up all the ends and scraps of cheese to make this. Used sharp cheddar, Xsharp cheddar, Jack, some mexican something-or-other, white american, yellow american, manchego, 4 extra oz. old velvetta from the back of the fridge, a little swiss, a touch of feta, until it weighed 24 oz. Only had 1 can of evaporated milk, used 20 oz whole milk 1 day past drinkability. We were LUCKY to have the eggs since most stores are out. You know I can’t ever taste the while pepper in this? And I like white pepper. Still, don’t taste the pepper but this would be so boring and bland without it! It adds a little something something if you know what I mean. We used this as something fresh and new to add to a “clean out the leftovers meal.” Ergo, leftovers were never so popular before! And it goes so well with leftover beef roast, Easter ham, sausages of any type, cole slaw, jello salads – well, we are cooking from pantries these days! Probably goes with chicken, but we haven’t seen a feather of one in two weeks in the stores to buy! Haven’t made this in years because of the carbs. WHEEE!

  3. Debora Y Pegues

    5 stars
    I Follow the directions except for the white pepper and it came out perfect . From a woman who been making Mac and Cheese since she was 8yrs old I know it had to be good. Thanks Sweetie Pie . when i seen it on your show it was looking so good i had to try it i love Mac and Cheese .

  4. mamakat

    Why are some of you people so rude! If you don’t like the recipe don’t use it. A copycat recipe is never exactly as the original but usually pretty close. I just don’t understand why all of the negativity when someone is just trying to share something they liked…we don’t all have the same taste but you never know if you will like something until you try it. Remember that old saying your mother taught you (or she should have anyway) “if you can’t say something nice then keep your mouth shut!”
    I can’t wait to try this recipe!

  5. Antbee

    Regarding white pepper, back in the day (and in this day to be correct), you used white pepper in dishes that were light in color as in mac & cheese, sauces and such. The addition of the small amount of white pepper could not have changed the taste to it being nasty! Something else may have been the problem.

    • stephaniemanley

      I am so glad that you enjoyed the recipe. I personally love white pepper and the addition it makes. I often use the white pepper when I want some spice that is more sharp and more subtle.

  6. Kelly

    5 stars
    I followed the directions and my Mac and cheese was awesome!! I’m Sorry some of y’all had a little issue or two. I wanted to try something different this year( 2014) and I did! The white pepper was not a problem and I made sure I tasted as I went along. My family enjoyed it. I’m glad I tried it. Yummmmmmm

    • stephaniemanley

      Kelly, I am happy to hear you enjoyed the recipe. I love the addition white pepper can add to a recipe. It is nice, a little spicy, and perfect for so many dishes. Thank you for giving this recipe a try.

  7. MrsCurrGill

    5 stars
    Ive made this several times and its a hit, but i never used white pepper either nor the velveeta…i use cracked black pepper and replace the velveeta with another type of shredded cheese. I love it!

  8. Sparked2Change

    Hi, it’s me again. I should have mentioned I did’t use “white pepper.” I used “black pepper” to taste. Other than that, I followed the recipe … and it was PERFECT!

  9. Sparked2Change

    THE BEST! Made it last year for Thanksgiving after seeing her restaurant on “Diner’s Drive-Inn’s and Dive’s.” It was a hit with my family … who are picky eaters and usually don’t like much of nothing. :o)

  10. Angelal

    this mac and cheese was delicious. my family loved it. took it to a pot luck and every one keep asking me to make it. im going to cut the butter next time andtry adding sour cream

  11. Michelle from Iowa

    Once you’ve had real homemade mac and cheese, the orangy looking box mix will never be the same! Plenty of cheese and buttered crumbs on top. We even made it for our Christmas dinner one year!

  12. Stephanie

    I never would have thought a small amount of white pepper could have turned someone off so much. Often spicier notes are used in Mac and Cheese to enhance its flavor.

  13. Donna

    5 stars
    I have never made a baked macaroni and cheese before ( only from the box )and have been anxious to make one so I finally got to try this one last night for dinner. Everyone loved it!! They said it’s a keeper! Will def make this again.

  14. V. Gardner

    I had this dish at sweetie Pie about 3 months ago it is the best however she also put sour cream in her mac and cheese.

  15. courtney

    I had this mac and cheese last summer when I visited Sweetie Pies…this was the best I’ve ever had, I’m so glad I can make it at home!

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