Here is some creamy, cheesy, delicious macaroni and cheese from a famous St. Louis soul food eatery! It is hard to turn down a comfort food like this one. Try it—you’ll see what I mean.
Yield: 8 servings.
1 pound elbow macaroni pasta
1 cup whole milk
2 cans (12 ounce) evaporated milk
3 eggs
1 cup butter (2 sticks) cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
Salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or Mild Cheddar cheese
Directions:
Heat oven to 350F. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish. Set aside.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, Sharp Cheddar, and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar, and toss. Sprinkle the top of the pasta with the remaining cup of American or Cheddar cheese. Bake for 30 to 45 minutes (or until the top is lightly golden brown).
this looks so yummi 
This wasn’t good, the white pepper was nasty 
Ill stick to the old fashioned baked Mac
THE BEST! Made it last year for Thanksgiving after seeing her restaurant on “Diner’s Drive-Inn’s and Dive’s.” It was a hit with my family … who are picky eaters and usually don’t like much of nothing. 
)
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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