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Sweetpea's Macaroni & Cheese Recipe

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This recipe for Sweetpea's Macaroni & Cheese, by , is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Neleen Nichols

Category:
Category:

Ingredients:  
Ingredients:  
1 lb cooked elbow macaroni
1 cup whole milk
2 cans evaporated milk
3 eggs
2 Tbsp sour cream
1 cup butter, cut into small pieces
1/2 lb Colby cheese
1/2 lb Monterey Jack cheese
1/2 lb Sharp cheddar cheese
1 lb American 'cheese', cut into chunks
Salt & Pepper (use white pepper if you don't want to see the specks)
1 Tbsp sugar
1 cup shredded cheese (American or Cheddar)

Directions:
Directions:
Preheat oven to 350 F.

Place cooked pasta into a buttered or sprayed 9 x 13" baking dish.
Mix the milks and eggs together well.
Add the sour cream, butter, and the cheeses (not the shredded cheese) to the pasta.
Pour the milk and egg mixture over the pasta and cheese.
Season with salt, pepper and sugar - toss.
Sprinkle with the shredded cheese.
Bake for 30 - 45 minutes, or until the top is lightly browned.

Number Of Servings:
Number Of Servings:
10 -15
Preparation Time:
Preparation Time:
1 hr 15 min
Personal Notes:
Personal Notes:
I got the basic recipe for this from a magazine and changed it only slightly. I have never made macaroni and cheese with eggs before, it is very good and makes it have a more cohesive consistency. If you hate American 'cheese' I'm sure there's something else that will work, but the dish will be a little different.

 

 

 

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