Okay, this is it. THIS is the macaroni and cheese recipe that I will use for the rest of my life. Forever. No substitutions, this is the one. I think the secret ingredient is egg…and maybe a generous sprinkling of paprika. The best part? It’s brought to you by two pretty interesting people: Martha Stewart and John Legend!
This mac & cheese is toasty, incredibly cheesy, and just plain old spectacular.
Now, before we get started with the recipe, we need to get in the zone with my favorite John Legend song. It’s better if you just listen and don’t watch…just sayin’. You’re welcome.
4 tbsp. (1/2 stick) unsalted butter, plus more for baking dish
1 tsp. Course salt
1/2 tsp. freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 c. skim milk
2 large eggs
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
2 (8-ounce) packages extra sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling
Preheat your oven to 375° and generously butter your baking dish. Boil a large pot of water, add salt and macaroni, and cook until al dente. Drain and return to the pot. Add butter and toss until the pasta is coated and the butter is melted. Set aside.
In a separate, medium bowl, whisk together the evaporated milk, skim milk, and eggs. Add the seasoned salt, garlic powder, coarse salt and pepper. Grate your cheeses and combine them in a separate bowl/plate.
Place 1/3 macaroni in an even layer in the bottom of your prepared baking dish. Cover evenly with 1/3 of the cheese. Repeat with the remaining macaroni and cheese mixture. Pour the milk mixture evenly over contents of the baking dish and sprinkle with paprika. Bake until the top layer is lightly browned, 35-45 minutes. Let stand 10-15 minutes before serving.
This recipe is brought to you by Martha Stewart.
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