{"id":315,"date":"2015-09-13T02:13:04","date_gmt":"2015-09-13T02:13:04","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=315"},"modified":"2016-05-23T22:39:57","modified_gmt":"2016-05-23T22:39:57","slug":"sweetie-pies-mac-and-cheese","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=315","title":{"rendered":"Sweetie Pie&#8217;s Mac and Cheese"},"content":{"rendered":"<p><a href=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2015\/09\/10372109_682029101865704_2081653092412366292_n.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-316\" src=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2015\/09\/10372109_682029101865704_2081653092412366292_n-150x150.jpg\" alt=\"10372109_682029101865704_2081653092412366292_n\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n1 pound elbow macaroni<br \/>\n1 cup whole milk<br \/>\n2 12-ounce cans evaporated milk<br \/>\n3 eggs<br \/>\n1 cup butter, cut into small pieces<br \/>\n\u00bd pound Colby cheese, grated<br \/>\n\u00bd pound Monterey Jack cheese, grated<br \/>\n\u00bd pound sharp Cheddar cheese, grated<br \/>\n1 pound Velveeta cheese, cut into small chunks<br \/>\n\u00bd cup sour cream<br \/>\nSalt, to taste<br \/>\n1 TB white pepper<br \/>\n1 TB sugar<br \/>\n1 cup grated mild Cheddar cheese for the topping<\/p>\n<p><strong>Instructions:<\/strong><br \/>\nHeat oven to 350\u00b0 F. Prepare a deep sided 9\u00d713 pan by coating with cooking spray. Set aside.<br \/>\nBring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan.<br \/>\nWhile the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.<br \/>\nBake for 30 to 45 minutes or until the top is lightly golden brown<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 pound elbow macaroni 1 cup whole milk 2 12-ounce cans evaporated milk 3 eggs 1 cup butter, cut&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-315","post","type-post","status-publish","format-standard","hentry","category-side-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=315"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/315\/revisions"}],"predecessor-version":[{"id":317,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/315\/revisions\/317"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}