John Legend's Macaroni and Cheese (Modified)

Name: John Legend's Macaroni and Cheese (Modified)
Total time: 2700 s
Yield: 5 servings
Cuisine: American
Ingredients: 4 tablespoons (1/2 stick) unsalted butter (AVOID salted, adjust recipe accordingly if used), plus more for baking dish; Coarse salt and freshly ground pepper; 3 cups elbow macaroni; 2 (12 ounce) Cans ***Evaporated Milk** (*NOT Condensed*); 1/3 cup Skim Milk or Soy Milk; 2 large eggs; 1/2 teaspoon seasoned salt; 1/4 teaspoon garlic powder; Pinch Onion powder; Olive Oil (small amount for boiling and milk sauce); 1/3 to 1/2 cup - bread crumbs - plain (optional & at your discretion); 2 (8 ounce) packages extra-sharp cheddar (mexican blend works if Mont Jack below and Cheddar are together) cheese, grated; 1 (8 ounce) package Monterey Jack (w/ Cheddar is good as well) cheese, grated; Paprika, for sprinkling

J. Nicholas @cook_3994570

Waterville, CT

***BE AWARE that recipe will be VERY liquidy before cooked, this is TO BE EXPECTED.*** -----Continued After Break-----
This is a recipe that has been modified for use of family and friends. For the original recipe, visit the source link below for John's recipe shared on Martha Stewart's show. Serves 4-6+ people.

Source for Original Recipe by John Legend:
http://www.marthastewart.com/348566/john-legends-macaroni-and-cheese

(Personal Group Plan: serve for holiday dinner with Mashed Potatoes or pot sticker/wraps, Jellied Cranberry Sauce, and Pulled Chicken/Pork w/ small hawaiian rolls, and chilled White Grape*[adj] juice.)

Source for Original Recipe by John Legend:
http://www.marthastewart.com/348566/john-legends-macaroni-and-cheese

J. Nicholas @cook_3994570

Waterville, CT

Source for Original Recipe by John Legend:
http://www.marthastewart.com/348566/john-legends-macaroni-and-cheese

Saved

Ingredients

45 mins

5 servings

4 tablespoons (1/2 stick)unsalted butter (AVOID salted, adjust recipe accordingly if used), plus more for baking dish
Coarse salt and freshly ground pepper
3 cupselbow macaroni
2 (12 ounce)Cans ***Evaporated Milk** (*NOT Condensed*)
1/3 cupSkim Milk or Soy Milk
2large eggs
1/2 teaspoonseasoned salt
1/4 teaspoongarlic powder
PinchOnion powder
Olive Oil (small amount for boiling and milk sauce)
1/3to 1/2 cup - bread crumbs - plain (optional & at your discretion)
2 (8 ounce)packages extra-sharp cheddar (mexican blend works if Mont Jack below and Cheddar are together) cheese, grated
1 (8 ounce)package Monterey Jack (w/ Cheddar is good as well) cheese, grated
Paprika, for sprinkling

Saved

Steps

45 mins

1

Preheat oven to 375°F.
2

Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt, macaroni, and small amount of olive oil. Stir. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
3

In a medium bowl, whisk (blending preferred) together 2 cans evaporated milk, 1/3 skim/soy based milk (mix with water if not skim to get 1/3), and 2 large eggs. After mixing, then add seasoned salt, garlic powder, extremely small pinch onion powder (careful), 1/2 teaspoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to the bowl with milk, stir well; set aside.
In another medium bowl, combine cheeses and add (this is optional) 1/3-1/2 cup regular plain breadcrumbs; set aside.
4

Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat for the next layer with remaining macaroni and cheese mixture. Repeat again until macaroni and separate cheese are done. Pour milk mixture evenly over contents of baking dish, (Drain a very small amount if you insist, otherwise EXPECT a quite wet liquidy dish, it's fine.) Sprinkle with paprika. Bake until top layer is lightly* browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
5

Serve with your sides, drinks, etc.
6

Indulge in bliss!