This post will be short and sweet. World Cup fever has taken me hostage and I wanted to share this dish while still keeping my eyes glued to one of the most exciting tournaments in the world. I guess as an American- being a sport fan is quite natural and I’ve loved it my whole life, but moving to England has opened my eyes to the world of football (or soccer- it almost pains me to call it that now!). Of course, I’ve got an embedded hope that Team USA will pull it off and English doubt that England will get out of the group rounds, but I will be watching with fingers crossed! Who are you cheering on this time? Any predictions? Shout it out in the comments!
But, on to the reason you’re here, the food. This Mac & Cheese I saw on Martha Stewart. It’s John Legend’s recipe and I was drawn in by the choice in including evaporated milk in the recipe. I’ve never tried it before, so thought it was worth a shot. It made a very delicious, almost custardy cheese filling, which makes the dish incredibly satisfying. The cheese on top bakes to crispy perfection and creates a contrast in texture that the usual breadcrumb topping might provide in other versions. It’s a great dish to take to a party as it can be reheated in the oven quickly after transport. Perfect for a World Cup party perhaps?
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
- Coarse salt and freshly ground pepper
- 3 cups elbow macaroni
- 2 (12-ounce) cans evaporated milk
- 1/3 cup skim milk
- 2 large eggs
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 2 (8-ounce) packages extra-sharp cheddar cheese, grated
- 1 (8-ounce) package Monterey Jack cheese, grated
- Paprika, for sprinkling
Instructions
- Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and 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.
- In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon 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 to 45 minutes. Let stand 10 to 15 minutes before serving.
Notes
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