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Sweetie Pie's

Yield: 10 (1-cup) servings

Salt

8 to 10 ounces elbow macaroni

1/2 cup whole milk

1 (12-ounce) can evaporated milk

2 eggs, lightly beaten

1 1/2 teaspoons ground white pepper

1 1/2 teaspoons granulated sugar

1/2 cup (1 stick) butter, cut into small pieces

1/2 pound Velveeta, cut into small chunks

8 ounces Colby-Jack cheese (or 4 ounces Colby and 4 ounces Monterey Jack), shredded

4 ounces sharp Cheddar cheese, shredded

1 cup shredded American or mild Cheddar cheese

1. Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a boil; cook pasta according to package directions, just until al dente. (Do not overcook.) Drain well; place in a 9-by-13-inch baking pan.

2. In the pasta pot, combine whole milk, evaporated milk and eggs; whisk in salt to taste, pepper and sugar, mixing until thoroughly combined. Pour milk mixture over macaroni.

3. Add butter, Velveeta, Colby-Jack and sharp Cheddar cheeses. Stir well. Sprinkle the top with American or mild Cheddar cheese.

4. Bake 30 to 40 minutes or until top is lightly browned.

Per serving: 510 calories; 34g fat; 21g saturated fat; 140mg cholesterol; 23g protein; 28g carbohydrate; 8g sugar; 1g fiber; 670mg sodium; 440mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.