John Legend's Famous Macaroni & Cheese Recipe Is Worth Raving About by Ann Marie G. Halstead
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If you follow the singer John Legend and his model wife Chrissy Teigen, you know that Ms. Teigen isn’t one to compliment her husband’s cooking unless it’s truly deserved, especially when she makes a different version of the same dish herself. But even she has to admit that hubby John Legend’s truly decadent macaroni and cheese recipe is worth raving about! Even though she may prefer her own version, she includes the popular recipe on her blog, saying: “OK, I’ll admit it, it’s really that good!”
Teigen praises Legend’s “casserole-style mac 'n' cheese, which doesn’t require you to make a separate sauce” and contends that it may “just sit a little better on a buffet.” She likes my favorite part as well: “It has a cheesy crust that gives you that good, good cheese pull, too.” But don’t take our word for it; you need to make this crazy creamy mac and cheese pasta for yourself!
Here's what you need to make this super cheesy vegetarian, high-protein recipe: butter, elbow macaroni, evaporated milk, whole milk, eggs, seasoned salt, garlic powder, black pepper, extra-sharp cheddar cheese, Monterey Jack cheese and paprika. Serve this incredible macaroni and cheese casserole as a side dish recipe with your next dinner, or all on its own. Your call!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, plus more for buttering the dish
- 3 cups (3/4 pound) dry elbow macaroni
- 24 ounces (2 cans) evaporated milk
- 1/3 cup whole milk
- 2 eggs
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 cups (1 pound) extra-sharp cheddar cheese, grated
- 2 cups (1/2 pound) Monterey Jack cheese, grated
- paprika, for sprinkling
Here’s how to make it:
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and return the pasta to the pot. Add the butter and toss until the pasta is coated and butter has melted. Set aside.
- In a bowl, whisk together the evaporated milk, whole milk and eggs. Stir in the seasoning salt, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. In another bowl, combine cheddar and Monterey Jack cheese. (You can use more or less garlic powder, seasoned salt and pepper, according to your tastes.)
- Spread one-third of the macaroni in an even layer in the bottom of a buttered 13x9-inch baking dish and cover evenly with one-third of the cheese. Repeat with the remaining macaroni and shredded cheeses. Pour the milk mixture evenly over the contents of the baking dish, sprinkle with paprika.
- Bake in a preheated 375-degree F oven until the top layer is lightly browned, about 40 to 45 minutes. Let stand 10 to 15 minutes before serving. Store leftovers in an airtight container in the refrigerator or freezer.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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