John’s Macaroni & Cheese
- SERVES: 10–12
- PREP: 15 minutes
- TOTAL TIME: 1 hour
Okay, I’ll admit it—it’s really that good.
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.
tablespoons (½ stick) unsalted butter, plus more for buttering the baking dish
cups (¾ pound) dry elbow macaroni
(12-ounce) cans evaporated milk
cup whole milk
teaspoons seasoning salt, such as Lawry’s
teaspoon garlic powder
teaspoon freshly ground black pepper, plus more to taste
cups (1 pound) extra-sharp cheddar cheese, grated
cups (½ pound) Monterey Jack cheese, grated + Paprika, for sprinkling
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