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 a baked and mac cheese recipe like this one. Try it and you’ll see what I mean.
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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.
The History of Baked Mac n 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 Baked Mac and Cheese Recipe 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.
Soul Food Mac and Cheese Recipe Ingredients
Here’s a list of what you need:
- Elbow macaroni pasta
- Whole milk
- Evaporated milk
- Eggs
- Butter
- American cheese
- Colby cheese
- Monterey Jack cheese
- Sharp Cheddar cheese
- Velveeta cheese
- Sour cream
- Salt
- White pepper
- Sugar
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
Store any leftover mac and cheese in an airtight container in the refrigerator for up to five days.
You may freeze leftover portions in an airtight container or a freezer bag for up to three months.
How to reheat Southern baked mac and cheese with evaporated milk
Small single-sized portions can be reheated in the microwave. If you have a larger portion to reheat, I recommended placing the portion of pasta in a covered dish and reheating at 350°F between 10 and 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 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
Be sure to 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.
Holly in Houston
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.
BonJon
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!
Debora Y Pegues
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 .
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!
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.
Kelly
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.
bria
I made this with my own touch for easter and everyone loved it.
MrsCurrGill
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!
Michelle Wilson
I did too, and it turned out perfect. Next time I will add a little sour cream in it.
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!
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)
MsDeborah
I did the same and everyone loved it!
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
Manugottaluvit
I agree
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!
Stephanie Manley
I couldn’t agree more . Homemade Mac and Cheese is always best.
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.
Tracy
I made this tonight as a trial for my Labor Day cookout and OMG it is so yummy! The creamiest mac and cheese I’ve ever had!
Donna
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.
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.
Gardner
Valerie
Thank you Sweetie I made the Mac & Cheese and WOW!!! Everyone at dinner was like this is the best. Thanks! From Atlanta, GA
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!
bri
this looks so yummi 🙂