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.
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
- Preheat oven to 350°C.
- Put pasta in 9 by 13 dishes and set aside.
- Mix milk and eggs well.
- Add the butter and Colby, Monterey Jack, sharp cheddar, and Velveeta cheeses to the pasta.
- Pour milk and egg mixture over the pasta.
- Season with salt, pepper, sugar, and toss.
- Sprinkle with remaining cups of American or Cheddar cheese.
- Bake for 30 to 45 minutes or until the top is lightly browned.
Ms. Robbie says: “Nothing but Velveeta, no imitations!”