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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

John Legand's Macaroni & Cheese Recipe

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This recipe for John Legand's Macaroni & Cheese is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C. elbow macaroni
4 T. (1/2 stick) unsalted butter
2 (12-oz.) cans evaporated milk
1/3 C. milk
2 large eggs
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
4 C. (about 16 oz.) extra-sharp cheddar cheese, grated
2 C. (about 8 oz.) Monterey Jack cheese, grated
Paprika, for sprinkling
Directions:
Directions:
1) Preheat oven to 375º F. Generously butter a 9x13-inch glass baking dish; set aside.
2) Bring a large pot of salted water to a boil; add macaroni. 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 together evaporated milk, milk, and eggs. Add salt, pepper, seasoned salt, and garlic powder; set aside.
4) Layer ingredients in baking dish as follows:

Layer 1: 1/3 of the macaroni topped with 1/2 of the cheddar cheese
Layer 2: 1/3 of the macaroni topped with all of the jack cheese
Layer 3: 1/3 of the macaroni topped with the remaining 1/2 of the cheddar cheese

5) Pour milk mixture evenly over contents of baking dish. Sprinkle generously with paprika. Bake until top layer is golden brown, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
Number Of Servings:
Number Of Servings:
8

 

 

 

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