Macaroni And Cheese From John Legend

• 4 tablespoons unsalted butter, plus more for baking dish
• coarse salt
• fresh ground black pepper
• 3 cups elbow macaroni
• 2 (12 ounce) cans evaporated milk
• 1/3 cup skim milk
• 2 large eggs
• 1/2 teaspoon seasoning 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

1. Preheat oven to 375. Generously butter a 13x9" glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until aldente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
2. 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 cheese; set aside.
3. 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 m ilk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35-45 minutes. Let stand 10 to 15 minutes before serving.

unsalted butter, salt, fresh ground black pepper, elbow macaroni, milk, milk, eggs, seasoning salt, garlic, cheddar cheese, cheese, paprika

Taken from www.food.com/recipe/macaroni-and-cheese-from-john-legend-156967 (may not work)