Recipe: Perfect John Legend's Macaroni and Cheese (Modified)

John Legend's Macaroni and Cheese (Modified).

John Legend's Macaroni and Cheese (Modified) highly diverse and have mind taste that unique. Several types of John Legend's Macaroni and Cheese (Modified) recipes are also sufficient simple to process and dont pick up long. Although not everyone likes John Legend's Macaroni and Cheese (Modified) food, now several people are get attached and like the various John Legend's Macaroni and Cheese (Modified) foods on hand. This can be visible than the number of restaurants that supply John Legend's Macaroni and Cheese (Modified) as one of the serving. You can have John Legend's Macaroni and Cheese (Modified) using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of John Legend's Macaroni and Cheese (Modified)

1. You need 4 tablespoons (1/2 stick) of unsalted butter (AVOID salted, adjust recipe accordingly if used), plus more for baking dish.
2. You need of Coarse salt and freshly ground pepper.
3. It's 3 cups of elbow macaroni.
4. It's 2 (12 ounce) of Cans ***Evaporated Milk** (*NOT Condensed*).
5. You need 1/3 cup of Skim Milk or Soy Milk.
6. Prepare 2 of large eggs.
7. It's 1/2 teaspoon of seasoned salt.
8. You need 1/4 teaspoon of garlic powder.
9. Prepare Pinch of Onion powder.
10. You need of Olive Oil (small amount for boiling and milk sauce).
11. Prepare 1/3 of to 1/2 cup - bread crumbs - plain (optional & at your discretion).
12. It's 2 (8 ounce) of packages extra-sharp cheddar (mexican blend works if Mont Jack below and Cheddar are together) cheese, grated.
13. Prepare 1 (8 ounce) of package Monterey Jack (w/ Cheddar is good as well) cheese, grated.
14. Prepare of Paprika, for sprinkling.

John Legend's Macaroni and Cheese (Modified) instructions

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!.

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