Yield: 8 Servings
I’ve tried a lot of Mac and Cheese recipes, but this one is my favorite! I never thought that John Legend’s recipe is the best! If you haven’t tried this recipe yet, then you are in for a treat! I promise you that this is worth all your time and effort. Try it now!
Ingredients:
3 c of Elbow Macaroni
2 cans of evaporated milk
1 package of Monetary jack cheese
Coarse salt
½ tsp of seasoned salt
Paprika for sprinkling
2 large Eggs
4 tbsp of unsalted butter
Freshly grounded pepper
2 packages of extra sharp cheddar cheese
⅓ c of skim milk
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Spread 4 tbsp of butter into a baking dish.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the macaroni into the boiling water, then cook for a few minutes, according to the package instructions or until al dente. Drain and transfer the macaroni into another pot.
Add butter over the cooked macaroni, then toss melted completely and each macaroni is well coated. Set aside.
In a mixing bowl, add evaporated milk, eggs, and skimmed milk. Whisk until well incorporated.
Stir in ½ tsp seasoned salt, salt, and garlic powder.
In another bowl, add all the cheeses and stir until well mixed.
Spread ½ of the macaroni into the prepared baking dish.
Spread ½ of the cheese on top of the macaroni. Repeat the process until everything is arranged in layers ending with paprika.
Place the baking dish inside the preheated oven and bake for 35 to 40 minutes or until done.
Remove from the oven and let it rest for at least 15 minutes at room temperature to incorporate all the flavors.
Serve warm and enjoy!