I still like my creamy version better, but I am coming around to Johnny’s casserole-style mac 'n' cheese, which doesn’t require you to make a separate sauce and may—aren’t I kind?—just sit a little better on a buffet. It has a cheesy crust that gives you that good, good cheese pull, too.
4 tablespoons (½ stick) unsalted butter, plus more for buttering the baking dish
3 cups (¾ pound) dry elbow macaroni
2 (12-ounce) cans evaporated milk
⅓ cup whole milk
2 teaspoons seasoning salt, such as Lawry’s
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper, plus more to taste
4 cups (1 pound) extra-sharp cheddar cheese, grated
2 cups (½ pound) Monterey Jack cheese, grated + Paprika, for sprinkling
Smoky, slow-cooked greens perfection inspired by John's granny.
Cheese should be an essential part of your Thanksgiving dinner.
Move over, pumpkin pie! If you make this once, you will make it every year.