Macaroni and Cheese, from Grammy Award–winner John Legend

Yield: 7-8

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
16 ounces grated extra-sharp Cheddar
8 ounces grated Monterey Jack
Paprika, for sprinkling

Directions
Preheat oven to 375 degrees. Generously butter a 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.