Bake uncovered for 30-35 minutes in a 350 degree oven or until golden/brown in color.Sprinkle with leftover shredded cheese so as to cover the macaroni mixture.Transfer half of macaroni mixture to the prepared baking dish, and layer with the white cubed cheddar cheese.
Add an additional 1/4 cup sharp shredded cheese, Mix together.Add cook macaroni pasta to the cheese mixture.If the sauce is getting to thick add a small amount of milk or water.Add garlic powder, onion powder, vegetable seasoning, black or white pepper and keep stirring.Add half of the shredded mild and sharp cheddar cheese, mix together.Add egg mixture and keep stirring constantly, you do not want the eggs to scramble.Add the softened cream cheese with 1/2 cup water to a deep pot on medium to low heat and until almost melted, stirring constantly to prevent the cream cheese from burning.Stir gently until the pasta is entirely coated. Pour the sauce over the pasta: Transfer the cooked pasta to a big mixing bowl and pour the sauce over the pasta. Stir in the salt and mustard powder (if using). Whisk eggs with milk until fluffy, set aside Add the cheese: Remove the pot from heat, and stir the cheese into the sauce one handful at a time.Drain and rinse under cold running water to stop the pasta from cooking, set aside.Add elbow macaroni with 1 teaspoon salt, Cook for 4 minutes.
#HOW TO MAKE CHEESE SAUCE FOR MACARONI PIE MAC#
Owner Robbie Montgomery, who opened Sweetie Pie’s in 1997, shares her mac and cheese recipe.
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