Macaroni and Cheese (John Legend)
Singer John Legend shared his favourite comfort food recipe and all its cheesy glory. John Legend’s mac and cheese 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. It's a baked iteration of macaroni and cheese, made with two kinds of cheese - extra-sharp cheddar and Monterey Jack - combined with a mixture of evaporated milk and seasoning. Don't forget the final sprinkle of paprika and topping of cheese before baking to give it that gorgeous golden colour everyone knows and loves.
¼ cup (½ stick) butter
3 cups elbow macaroni
2 (12 oz) cans evaporated milk
⅓ cup skim milk
2 large eggs
½ tsp. seasoned sea salt
¼ tsp. garlic powder
2 (8 oz) pkg extra-sharp cheddar cheese, grated
1 (8 oz) pkg Monterey Jack cheese, grated
ground paprika, for sprinkling
coarse sea salt
black pepper, freshly ground
Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Generously butter a 9x13" glass baking dish. Set aside.
Bring a large pot of salted water to a boil. Add macaroni and cook to al dente according to package instructions.
Drain and return to pot. Add butter and toss until butter has melted; set aside.
In a medium bowl, whisk together evaporated milk, skim milk and eggs. Add seasoned salt, garlic powder, 1 tsp. salt and ½ tsp. pepper, then set aside. In another medium bowl, combine cheeses and set aside.
Place ⅓ macaroni in an even layer in the bottom of prepared baking dish, then cover evenly with ⅓ of the 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, 35-45 minutes. Let stand 10-15 minutes before serving.
Makes 10 servings.
Cook's Notes:
Make-Ahead:
- Baked macaroni and cheese, like John Legend's recipe, is best enjoyed right after it has cooled from baking - we don't recommend making it in advance and reheating it. If you need to prep the dish ahead, this is what we suggest:
- Assemble it up to three days ahead. Allow to cool completely and cover tightly before refrigerating.
- Let the dish come to room temperature, which will take about 30 minutes, before baking.
Storage:
- If you have leftover macaroni and cheese, allow it to cool completely before storing. Transfer it to an airtight container and store in the refrigerator for up to four days.
- Reheat macaroni and cheese in an oven-safe baking dish covered with foil at 350°F (180°C/160°C fan, Gas Mark 4) for about 20 minutes, depending on the size of the portion you are reheating. If the macaroni and cheese seems dry, add 1-2 Tbsp. of milk. If you are reheating a single portion, the microwave is the best option.
Frequently Asked Questions:
- Who is John Legend? John Legend is a Grammy and Oscar Award-winning musician, actor and music producer. Legend is also known for his time serving as a vocal coach on the popular competition series The Voice. He is married to cookbook author and model Chrissy Teigen.
- Can I use other pasta shapes instead of elbow macaroni? Yes, you can use other pasta shapes instead of elbow macaroni. If you don’t have elbow macaroni, try using mini shell pasta, ziti, or fusilli. We recommend these other pasta shapes because they hold the cheese sauce well.
- Can I use pre-grated cheese for this recipe: I wouldn't advise it. It doesn't have the same flavour and often has stabilizers and additives, so it doesn't melt as well. For easy grating, put the blocks of cheese in the freezer for five to 10 minutes. Then, grate on the large holes of a box grater.
- Can I use other cheese for this recipe? Yes, you can use other cheese for this recipe. If you prefer a different cheese rather than extra-sharp cheddar and Monterey Jack, try Gruyère, Gouda, Fontina, or Parmesan. When using a different cheese for this mac and cheese, just be sure that it is one that will melt well.
- Can I replace evaporated milk with something else? You can replace evaporated milk with half and half, but it is not an exact replacement and the mac and cheese will taste a little different. Half and half will add a richer flavour to the dish just as evaporated milk does.