Miss Robbie Montgomery, founder of Sweetie Pie's soul food chain, shares some of her most delectable dishes. Transform common mac and cheese with a variety of protein-rich cheeses! One serving satisfies your appetite and a good chunk of your recommended dairy needs.
- 2 cups dry, small elbow macaroni
- 1 tbsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp white pepper
- 1 (12-oz) can evaporated milk
- 4 tbsp whole milk
- 2 tbsp butter
- 2 tbsp margarine
- 1/3 lb feather shredded sharp cheddar cheese
- 1/3 lb feather shredded colby jack
- 1/2 lb cubed Velveeta
- 1/3 lb fancy shredded mild cheddar cheese (for topping)
- 1/3 cup sour cream
- 2 eggs
Bring 6 cups of water to a boil and add 1 tablespoon of salt. Add the macaroni noodles and cook al dente. Drain the noodles in a strainer and run cold water over them for a few minutes to cool.
Preheat the oven to 375°F. Grease a 3-quart casserole dish with butter. Combine the evaporated milk, eggs and sour cream in a mixing bowl and whisk thoroughly.
Add macaroni to the casserole dish. Stir in the evaporated milk, egg, and cream mixture, and mix thoroughly. Add butter, margarine, pepper, Velveeta cubes, sharp cheddar and Colby jack cheeses. Mix well while adding the whole milk. Pack down the mixture into a casserole dish and top it with fancy mild cheese.
Bake for 20 to 25 minutes or until cheese is melted and light brown.