John Legend’s Mac and Cheese

Macaroni and cheese is a favorite comfort food for many, served as both a main dish and a side. Just thinking of that ooey-gooey cheese makes me want to go bake some right now! What is it about the food that makes it so satisfying? The cheese? The pasta? Maybe it’s the crispy breadcrumb topping some people like to add. I think it’s how the ingredients go perfectly well together to make a creamy, crave-worthy comfort food. My favorite part is the corner that is well done with the softness of the pasta and cheese underneath.

Here you will find 27 fabulous macaroni and cheese recipe, like easy layered macaroni and cheese, slow cooker macaroni and cheese, mac and cheese casserole with bacon, mac and cheese soup, Nana’s mac and cheese, green goddess mac and cheese, mac and cheese with beer, Southern mac and cheese, chili mac and cheese and more! As soon as you see that wonderful casserole come out of the oven, you’ll be tempted to dive in with a spoon. Scroll down to get the recipes.

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John Legend stopped by Martha Stewart’s and shared his family’s recipe for Mac and Cheese. I have so many versions of Mac and Cheese and had to try John Legend’s. It just looked so good to pass up. But you know me, I never ever have the same ingredients as a recipe and change it up some how. It was so delicious, I knew it would be so I doubled the recipe. Great for leftovers and when kids just happen to drop in from College with all of their friends. I am not a fan of Martha Stewart since she made such a negative public statement about food bloggers, but I will forgive her because she is ignorant about food bloggers but she is brilliant in her choice of guests.

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John Legend's Mac and Cheese

Author: Moore or Less Cooking

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Serves: serves 8-10

Ingredients

John Legend's Mac and Cheese
4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
2 boxes of macaroni, cooked and drained
2 (12-ounce) cans evaporated milk
⅓ cup skim milk + more if doubling recipe
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

Instructions

Preheat oven to 375 degrees.
Generously butter a 13-by-9-inch glass baking dish ( I also used in additional 10-by-8 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 ½ teaspoon pepper; set aside.
In another medium bowl, combine cheeses; set aside.
Place ⅓ macaroni in an even layer in the bottom of prepared baking dish; cover evenly with ⅓ 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.
Serves 8-10 if baking single recipe, if doubling makes a lot more!

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