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 and you’ll see what I mean.
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!
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.
The Story of Mac and Cheese
Mac and cheese is so familiar, you’ve probably never even thought 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 “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.
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 copycat 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.
Here’s a list of what you need:
- Elbow macaroni pasta
- Whole milk
- Evaporated milk
- Shredded Colby cheese
- Shredded Monterey Jack cheese
- Shredded sharp Cheddar cheese
- Shredded American cheese
- Velveeta cheese
- Sour cream
- White pepper
How to Make Sweetie Pie’s Macaroni and Cheese
- Cook macaroni according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish.
- Add the butter, Colby, Monterey Jack, Sharp Cheddar, Sour Cream, and Velveeta cheeses to the macaroni.
- In a large bowl, mix whole milk, evaporated milk, and eggs with a fork until thoroughly combined.
- Pour the milk and egg mixture over the macaroni.
- Season with salt, pepper, and sugar, and stir to combine.
- Sprinkle American cheese over the top of the macaroni.
- Bake at 350 degrees for 30 to 45 minutes or until the top is light golden brown.
Looking for more mac and cheese recipes? Try these!
- Longhorn Mac and Cheese – This is a 4 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.
Favorite Cheesy Side Dishes
- Brussel Sprouts au Gratin
- Cauliflower with Cheese Sauce
- Cheesy Asparagus Casserole
- Cheesy Creamed Corn
- Cheesy Crockpot Potatoes
- Cheesy Fiesta Potatoes
- Cheesy Potato Casserole
- Keto Broccoli and Cheese
Sweetie Pie’s Macaroni and Cheese
- 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
- 9 x 13 inch baking dish
- 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).