John Legend’s Macaroni and Cheese Recipe

This John Legend’s Macaroni and Cheese Recipe is a creamy and cheesy recipe, which is made with evaporated milk and extra-sharp cheddar cheese. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.

John Legend’s Macaroni and Cheese Ingredients

• 4 tablespoons (½ stick) unsalted butter, plus more for baking dish
• Coarse salt and freshly ground pepper
• 3 cups elbow macaroni
• 2 (12-ounce) cans evaporated milk
• ⅓ cup skim milk
• 2 large eggs
• ½ teaspoon seasoned salt
• ¼ teaspoon garlic powder
• 2 (8-ounce) packages extra-sharp cheddar cheese, grated
• 1 (8-ounce) package Monterey Jack cheese, grated
• Paprika, for sprinkling

How To Make John Legend’s Macaroni and Cheese

1. Prep Oven and Cook Macaroni: Preheat your oven to 375°F. Generously butter a 9×13-inch glass baking dish. Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente.
2. Make the Custard Base: Drain the cooked macaroni and return it to the pot. Add the 4 tablespoons of butter and toss until it’s melted and the pasta is coated. In a separate medium bowl, whisk together the evaporated milk, skim milk, and eggs. Whisk in the seasoned salt, garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
3. Layer the Casserole: In another bowl, combine the grated cheddar and Monterey Jack cheeses. Spread one-third of the macaroni in the prepared baking dish. Top it with one-third of the cheese mixture. Repeat these layers two more times.
4. Add Liquid and Bake: Pour the milk and egg mixture evenly over the layered macaroni and cheese. Sprinkle the top generously with paprika.
5. Bake Until Golden: Bake for 35 to 45 minutes, until the top is lightly browned and the custard is set. Let the macaroni and cheese stand for 10 to 15 minutes before serving.

Recipe Tips

• How to get the creamiest mac and cheese? For the best, smoothest melt, always grate your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can result in a grainy texture.
• Why use evaporated milk? Evaporated milk provides a richness and creaminess similar to heavy cream but with less fat, which is key to the texture of this classic, Southern-style baked macaroni and cheese.
• Can I use different cheeses? Yes. While the recipe calls for a classic cheddar and Monterey Jack combo, other great melting cheeses like Gruyère, Gouda, or Fontina would also be delicious.
• Why let it rest before serving? This is a crucial step! This is a custard-style baked mac and cheese, not a sauce-based one. Letting it rest for at least 10 minutes allows the egg and milk custard to set properly, so you can cut neat, beautiful squares.

What To Serve With Macaroni and Cheese

This is a classic comfort food side dish that pairs wonderfully with:

• Southern fried chicken or roasted chicken
• Collard greens or a simple green salad
• BBQ ribs or pulled pork
• Cornbread

How To Store Macaroni and Cheese

• Refrigerate: Let the mac and cheese cool completely, then cover the dish or transfer leftovers to an airtight container. It will keep in the refrigerator for up to four days.
• Reheating: Reheat in a 350°F oven, covered with foil, for about 20 minutes until warmed through. Add a splash of milk if it seems dry. Single portions can be reheated in the microwave.

John Legend’s Macaroni and Cheese Nutrition Facts

• Calories: 550-650 kcal
• Fat: 35g
• Carbohydrates: 35g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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