Macaroni and Cheese (Cheddar Monterrey Jack American South)

John Legend shared his recipe for this favourite Southern comfort food, with generous helpings of both Monterey Jack and cheddar cheeses, evaporated milk creates a creamy texture under the golden-brown surface.

4 Tbsp. (½ stick) butter
sea salt
black pepper, freshly cracked
3 cups elbow macaroni
2 (12 oz) cans evaporated milk
1/3 cup skim milk
2 large eggs
½ tsp. seasoned salt
¼ tsp. garlic powder
2 (8 oz) pkgs extra-sharp cheddar cheese, grated
1 (8 oz) pkg Monterey Jack cheese, grated
paprika, for sprinkling

Preheat oven to 375°F (190°C). Generously butter a 13x9" glass baking dish, set aside.

Bring a large pot of water to a boil, add salt and macaroni. Cook until al dente according to pkg directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted, set aside.

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 tsp. salt, and ½ tsp. pepper, set aside. In another medium bowl, combine cheeses, set aside.

Place 1/3 macaroni in an even layer in the bottom of prepared baking dish, cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika.

Bake until top layer is lightly browned, 35-45 minutes.

Let stand 10-15 minutes before serving.