![]() ![]() Each bite was such a delight to eat that I had some leftovers to share with friends and family. After that, it was ready to eat, and let me tell you that it was really cheesy and delicious. I baked it in the oven and then waited for a few minutes, or until the top was lightly browned and bubbly. By the way, feel free to sprinkle more cheese on top if you want it to be extra cheesy. I used a casserole dish so it’s deep enough to accomodate the elbow macaroni noodles, milk and egg mixture, and the layers of shredded cheese. Cover with aluminum foil and bake in the oven at 350☏ for 20-30 minutes, or until heated through. Now that I have my ingredients, assembling and baking it was quick and easy since I’m familiar with making mac and cheese. Add 1 tablespoon of milk per 1 cup of baked mac and cheese and mix to incorporate. ![]() ![]() And adding the sour cream did the trick! It’s a wonderful addition to this recipe so don’t skip on it. I wanted this side dish to be really creamy and cheesy with a subtle tang so it’s more flavorful than a regular mac and cheese. Dr Oz: Sweetie Pies Macaroni & Cheese Recipe Ingredients 2 cups Elbow Macaroni 12 oz Evaporated Milk 2 tbsp Butter 1/3 lb shredded Sharp Cheddar Cheese 1/. Other people would use sour cream as a substitute for the milk in mac and cheese, but not in this recipe. That’s why I used colby cheese, Monterey jack cheese, sharp cheddar cheese, Velveeta cheese, and American cheese for this copycat recipe.Īside from the cheese ingredients, this Sweetie Pies mac and cheese copycat also combines sour cream, whole milk, and evaporated milk with eggs. Louis, and I absolutely love how it’s always so rich and cheesy. Pour the mac and cheese mixture into a 9×13-inch baking dish and sprinkle with American or cheddar cheese evenly on top. Carefully pour the cooked pasta into the bowl and toss to coat. ![]() Their mac and cheese is a trademark Southern soul food dish in St. Mix in the butter cubes, sour cream, and Colby, Monterey Jack, sharp cheddar, and Velveeta cheeses. I wanted to get as close to the original as possible. I used about 5 kinds of shredded cheese for this copycat Sweetie Pies mac and cheese. The final layer should be cheese, so reserve 1/3 to 1/2 of total cheese for top. Pour 1/3 of evaporated milk and egg mixture over pasta and cheese. Its your choice whether to make the crust from scratch or use a pre. Add 1/3 of pasta to dish, and then top with 1/3 of cheese. JustJENN shows us a variation of baked macaroni and cheese with the addition of a delicious pie crust. However, for this copycat Sweetie Pies mac and cheese recipe, I didn’t need to switch any of the cheeses since it was perfectly delicious already. Mix 1 can of evaporated milk with 1 large egg. When making mac and cheese, I can always freely adjust or mix and match the kind of cheese that I add so that it’s extra tasty. She then adds one pound each of shredded cheddar cheese and shredded Colby jack cheese. The ingredients are also simple and versatile. She starts by adding two pounds of Velveeta cheese to elbow macaroni. Melt the butter in a heavy 3-quart saucepan over medium heat. Drain in a colander and rinse under cold running water. Add the macaroni and cook until al dente, about 10 minutes. Bring a large pot of salted water to a boil. It’s also my favorite dish to make at home since it’s really easy to make. Spray an 8 cast iron skillet with cooking spray and set aside. Update: Melissa Clark at The NYT recently shared a new version of the full batch version which might be even creamier.Mac and cheese is a classic side dish that I love ordering from restaurants or fast food chains. Say what you will about process cheese slices, but they melt really well. I used what I had on hand which was a combination of sharp cheddar and some process American slices I had bought with a coupon. Below is how I made it, but there’s room for improvisation with the spices and types of cheese. It wasn’t as creamy as saucepan macaroni and it did clump a little, but it retained enough sauce so you get best of both worlds. You don’t even have to boil the macaroni! I adapted the recipe from an old New York Times article and it’s the easiest scratch macaroni and cheese I’ve ever made. The milk mixture does involve a quick spin in the blender, but the rest of the recipe is assembled right in the pan. She likes the creamy type best, doesn’t care for crumbs or any sort of crunchy bits on top, and prefers a combination of cheddar, American and cottage cheese. Over the past 2 years she’s been warming up to scratch macaroni – even critiquing it and giving tips. Add the butter, cheeses, sour cream, salt, pepper. I love it, but don’t make it very often because Todd’s not a cheese fan and until recently Fuzz has always preferred the box type. While the macaroni is cooking combine the milks and eggs in a large bowl. Advertisement This recipe is for small batch macaroni and cheese makes enough to serve 2 to 3 people as an entree or 4 as sides. ![]()
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