Macaroni and Cheese from John Legend
photo by tiffany s.
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 4 tablespoons unsalted butter, plus more for baking dish
- coarse salt
- fresh ground black pepper
- 3 cups elbow macaroni
- 2 (12 ounce) cans evaporated milk
- 1⁄3 cup skim milk
- 2 large eggs
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon garlic powder
- 2 (8 ounce) packages extra-sharp cheddar cheese, grated
- 1 (8 ounce) package monterey jack cheese, grated
- paprika, for sprinkling
directions
- Preheat oven to 375. Generously butter a 13x9" glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until aldente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
- In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheese; set aside.
- Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour m ilk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35-45 minutes. Let stand 10 to 15 minutes before serving.
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Reviews
-
THIS RECIPE IS YUCK!!!! FOLLOWED IT TO A T. THE ONLY CHANGE WAS A LARGER DISH USED TO COMPENSATE FOR OVER SPILLAGE. IT RESULTED IN A BRICK FORM OF MAC AND CHEESE. WASTING MORE THAN HALF OF MY INGREDIENTS. WHEN YOU EAT MAC AND CHEESE YOU WANT IT TO BE CREAMY AND LOOSE MACARONI NOODLES, NOT A BRICK SOLID PASTA MASS.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri