Have you ever made mac and cheese with eggs in it? I had never done it until I tried Sweetie Pie’s mac and cheese. It was the first time I saw someone use eggs in a mac and cheese recipe. The idea behind using eggs is to produce a super soft custard-like base for all the melted cheese, and it all forms the most delicious sauce.
How To Make Sweetie Pie’s Macaroni and Cheese?
- Preheat the oven to 350 F. Cook the pasta according to package instructions.
- Grease the bottom and sides of a 9 x 13-inch casserole dish with butter-flavored cooking spray.
- In a medium-sized bowl, mix the eggs, milk, evaporated milk, salt, and pepper.
- Drain the cooked pasta and place it in a large bowl. Mix in the butter and sour cream.
- Add the Colby, Monterey jack, Velveeta, and half of the cheddar cheese to the pasta and mix well.
- Pour the milk and egg mixture into the bowl with the pasta and stir everything to combine.
- Scoop the pasta into the prepared casserole dish, top with the remaining shredded cheddar cheese, and bake for 40-45 minutes or until the cheese is melted and slightly brown.
Storing and Reheating Mac and Cheese?
You can store any leftovers in an airtight container in the fridge for up to 4 days.
The best way to reheat mac and cheese is to add about a tablespoon of milk for every cup of pasta and place it in the microwave, covered, for about 2 minutes. Stir it and if it is not hot enough, heat it again in 30-second intervals until it reaches the desired temperature.
To reheat in the oven, add the tablespoon of milk for every cup of mac and cheese, stir it, cover with foil and bake for 15 to 20 mins or until hot.
- Do not overcook the macaroni pasta. Remember it will go into the oven to cook some more, so keep it al dente.
- Serve it right out of the oven. Mac and cheese generally harden up when it starts to cool down.
- Serving tip: add a sprinkling of paprika or dried parsley flakes for added color.
For more cheesy pasta recipes, take a look at these:
- Butter flavored cooking spray
- 1 lb cooked macaroni pasta
- 1 cup milk
- 2- 12 oz cans evaporated milk
- 1 stick of butter, sliced
- 3 eggs, lightly beaten
- ¼ cup sour cream
- 8 oz Colby cheese, shredded
- 8 oz Monterey Jack cheese, shredded
- 16 oz sharp Cheddar cheese, shredded and divided
- 16 oz Velveeta cheese, cut into chunks
- Salt and pepper to taste
- Preheat the oven to 350 F. Spray the bottom and sides of a 9 x 13-inch casserole dish with butter-flavored cooking spray. Mix the eggs, milk, evaporated milk, salt, and pepper in a medium-sized bowl. Add salt and pepper to taste. Set aside.
- Cook pasta according to package instructions, and while it is still hot, add the sliced butter and sour cream.
- Mix in the Velveeta, Colby, Monterey Jack, and half of the cheddar cheese into the pasta
- Pour the milk/eggs mixture into the bowl with the pasta and cheeses
- Scoop the mixture into the prepared casserole dish and top with the remaining cheddar cheese. Bake for 40-45 minutes or until the cheese is melted and slightly brown on top.
Amount Per Serving: Calories: 830Total Fat: 47gCarbohydrates: 45gProtein: 44g