Dr oz sweetie pie mac and cheese free#

If you’ve over-cooked the pasta by accident, toss it with butter before baking to keep it from absorbing more liquid and over-cooking even more.

I cook mine between 4-5 minutes to get the best texture – tender, but still firm and chewy.

Want the pasta to be extra al dente? Undercook the elbow macaroni by 1-2 minutes.

It’ll just complement the richness of the sauce and the cheeses and enhance their flavors even more.

Sugar – Don’t worry, one tablespoon of sugar won’t make your mac and cheese sweet.

Dr oz sweetie pie mac and cheese free#

If you have any other kinds of cheese on hand, feel free to add them in! Cheeses Galore – This recipe calls for a blend of Colby Cheese, Monterey Jack, Sharp Cheddar, Velveeta, and Mild Cheddar.Butter – Just to make the sauce extra rich.Sour Cream – For additional richness, thickness, and flavor.Eggs – The binding ingredient that’ll turn the liquid ingredients into a thick and creamy sauce.Using a mix of whole and evaporated milk will give your mac and cheese the perfect level of creaminess. Whole Milk and Evaporated Milk – Did you know that evaporated milk isn’t just regular milk in a can? It’s milk that’s had its water level reduced, which means it has a more concentrated flavor.You can use other kinds of pasta, too, like large macaroni, fusilli, and rotini. Elbow Macaroni – For the classic mac and cheese.So, what are you waiting for? Head on to your kitchen and let’s begin. Louis to enjoy the perfect mac and cheese. This 5-cheese mac and cheese is seriously cheesy, creamy, and delightful.Īnd thanks to this copycat recipe, you won’t have to drive to St. It only takes one quick look at the ingredients to understand why. Sweet Pie’s mac and cheese is one of the most beloved dishes served at the famous Sweetie Pie’s soul food eatery in St. If you’re looking for a dish to serve at a party or bring to a potluck, you’ve just found it. Loaded with firm and chewy macaroni, a creamy sauce, and at least 5 kinds of cheese, it’s the perfect embodiment of comfort food.Īlso, one batch of this recipe can feed an entire crowd.

This mac and cheese is the real deal, folks.

I’ve tried so many different recipes over the past few years, and finally, I’ve found the closest replica.

Loosely cover with foil and bake 10 to 15 minutes more.This copycat recipe is all you’ll need. Bake until the top just begins to brown, about 20 minutes. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar.

Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese.

Remove the cheese sauce from the heat and stir in the macaroni. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. While whisking constantly, slowly add the milk and then the cream.

Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth.

Strain in a colander, run cold water over the pasta and set aside.

Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes.

Grease a 9- by 13-inch baking dish with butter.