John Legend's Legendary Macaroni and Cheese
Musician John Legend shared this delicious, creamy casserole with Martha Stewart not long ago. And it’s so incredibly good—legendary, actually—that I want to share it with you!
Macaroni and cheese is one of the most beloved comfort foods. This favorite recipe can be an entrée or a side and is a staple at all kinds of holidays and gatherings, from Thanksgiving to the Fourth of July to Wednesday-night dinner.
There are two camps of people. One group feels making it on the stovetop is the only way to go. The other side says baked renditions are way better than the stovetop approach. If you're in the camp that believes baked iterations beat stovetop ones, then this is the macaroni and cheese recipe for you.
Layers of macaroni and two kinds of cheese—extra-sharp cheddar and Monterey Jack—are combined with a mixture of evaporated milk and seasoning, and baked. A sprinkle of paprika and a final layer of cheese give it a gorgeous golden color.
Baked macaroni and cheese, such as this one from John Legend, is best enjoyed right after it has slightly cooled after baking. It’s not recommended that you make it in advance and then reheat it. But, if this is the route you need to take, then this is what the folks at Martha Stewart suggest:
You can assemble it ready to bake up to as much as three days ahead. Once you do bake it, allow it to cool completely and then cover it tightly before refrigerating.
When you’re ready to reheat it, let the dish come to room temperature (which will take about 30 minutes), before baking.
And here’s a by-the-way note: Don't make this with pre-grated cheese. It doesn't have the same flavor and typically has stabilizers and additives. Grate your own for full satisfaction. For easy grating, put the blocks of cheese in the freezer for five to 10 minutes. Grate on the large holes of a box grater.
While the idea of this scrumptious recipe providing any leftovers is ludicrous, if you do happen to have any, be sure you let them cool completely before refrigerating. You can keep them up to four days in an airtight container.
And here’s a little tip on reheating: If the macaroni and cheese seems dry, add 1 to 2 tablespoons of milk, half and half, or cream. The microwave is the best option to heat a single portion.
Now for this legendary recipe. A 9x13 pan is perfect is the perfect size to use. And my own little tip: this recipe is exceptional as is. But if you like messing around with dishes, this lends itself really well to experimenting. For instance, I like to blend cream cheese into the milk and egg mixture. I also use part cream for some of the milk. But that’s just the Scandinavian in me.
4 tablespoons unsalted butter plus more for baking dish
coarse salt to taste
freshly ground pepper to taste
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
2 (8-ounce) packages extra sharp Cheddar cheese grated
1 (8-ounce) package Monterey Jack cheese grated
paprika for sprinkling
Directions:
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Macaroni and cheese is one of the most beloved comfort foods. This favorite recipe can be an entrée or a side and is a staple at all kinds of holidays and gatherings, from Thanksgiving to the Fourth of July to Wednesday-night dinner.
There are two camps of people. One group feels making it on the stovetop is the only way to go. The other side says baked renditions are way better than the stovetop approach. If you're in the camp that believes baked iterations beat stovetop ones, then this is the macaroni and cheese recipe for you.
Layers of macaroni and two kinds of cheese—extra-sharp cheddar and Monterey Jack—are combined with a mixture of evaporated milk and seasoning, and baked. A sprinkle of paprika and a final layer of cheese give it a gorgeous golden color.
Baked macaroni and cheese, such as this one from John Legend, is best enjoyed right after it has slightly cooled after baking. It’s not recommended that you make it in advance and then reheat it. But, if this is the route you need to take, then this is what the folks at Martha Stewart suggest:
You can assemble it ready to bake up to as much as three days ahead. Once you do bake it, allow it to cool completely and then cover it tightly before refrigerating.
When you’re ready to reheat it, let the dish come to room temperature (which will take about 30 minutes), before baking.
And here’s a by-the-way note: Don't make this with pre-grated cheese. It doesn't have the same flavor and typically has stabilizers and additives. Grate your own for full satisfaction. For easy grating, put the blocks of cheese in the freezer for five to 10 minutes. Grate on the large holes of a box grater.
While the idea of this scrumptious recipe providing any leftovers is ludicrous, if you do happen to have any, be sure you let them cool completely before refrigerating. You can keep them up to four days in an airtight container.
And here’s a little tip on reheating: If the macaroni and cheese seems dry, add 1 to 2 tablespoons of milk, half and half, or cream. The microwave is the best option to heat a single portion.
Now for this legendary recipe. A 9x13 pan is perfect is the perfect size to use. And my own little tip: this recipe is exceptional as is. But if you like messing around with dishes, this lends itself really well to experimenting. For instance, I like to blend cream cheese into the milk and egg mixture. I also use part cream for some of the milk. But that’s just the Scandinavian in me.
John Legend's Macaroni and Cheese
Ingredients:
4 tablespoons unsalted butter plus more for baking dish
coarse salt to taste
freshly ground pepper to taste
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
2 (8-ounce) packages extra sharp Cheddar cheese grated
1 (8-ounce) package Monterey Jack cheese grated
paprika for sprinkling
Directions:
1. Preheat oven to 375°F. Generously butter a 9-by-13-inch glass 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.
2. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
3. 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.
4. 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.
5. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika.
6. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
2. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
3. 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.
4. 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.
5. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika.
6. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
