Preston & Steve®

Weekdays 5:30am - 10:30am

The Connoisseur is very particular when it comes to his Thanksgiving meal preparations. One of his golden rules is to always test out a new dish before serving it guests. Lucky for his family (and the rest of the show!) that also means getting to taste these scrumptious dishes during the R&D period.

RELATED: Turkey Tips from The Connoisseur

The newest recipe was so good, that he wanted to share it with all of you. It’s inspired by a family style restaurant located in St. Louis called The Original Sweetie Pie’s. Scroll all the way down to see a video of our friend, Guy Fieri, making the recipe with the chef, Ms. Robbie, then try it for your friends and family.

The Original Sweetie Pie’s Mac & Cheese


  • 1 lb cooked elbow macaroni
  • 1 cup whole milk
  • 2 (12 ounces) cans of evaporated milk
  • 3 eggs
  • 1 cup butter, cut into small pieces
  • 1/2 lb Colby cheese
  • 1/2 lb Monterey Jack cheese, shredded
  • 1/2 lb sharp cheddar cheese, shredded
  • 1 lb Velveeta cheese, cut in chunks
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon whiter pepper
  • 1 tablespoon sugar
  • 1 cup shredded American cheese or 1 cup mild cheddar cheese


  1. Preheat oven to 350°C.
  2. Put pasta in 9 by 13 dishes and set aside.
  3. Mix milk and eggs well.
  4. Add the butter and Colby, Monterey Jack, sharp cheddar, and Velveeta cheeses to the pasta.
  5. Pour milk and egg mixture over the pasta.
  6. Season with salt, pepper, sugar, and toss.
  7. Sprinkle with remaining cups of American or Cheddar cheese.
  8. Bake for 30 to 45 minutes or until the top is lightly browned.

Ms. Robbie says: “Nothing but Velveeta, no imitations!”