Sunday, May 18, 2014

John Legend's Macaroni and Cheese

Who doesn't love the soulful sound of John Legend's voice, the crazy talent in his fingers when he plays the piano, or the fact that he wrote a beautiful song to his wife when they got married? The man's got talent, to say the least. So when I saw this recipe for his mac n' cheese, I figured it had to be a hit as well. If he's as good in the kitchen as he is in the recording studio, it must taste heavenly, right? And let me tell you, it does! The best way to describe it? The end-all-be-all lasagnas of mac n' cheese. Take a look...

First, grab these ingredients:

* 16 oz. package of extra-sharp cheddar cheese
* 8 oz. package of Monterey Jack cheese
* 4 Tablespoons of unsalted butter
* 3 Cups of macaroni
* 24 oz. can of evaporated milk
* 1/3 Cup of skim milk (I used reduced fat and it was fine!)
* 2 large eggs
* 1/2 teaspoon of seasoned salt (I didn't have any so I used regular table salt)
* 1/4 teaspoon of garlic powder
* Paprika
* Salt and ground pepper

Start by preheating your oven to 375 and getting a pot of water boiling for the macaroni. While that's warming up, whisk together your evaporated milk, skim milk (if you have any), and eggs. Once combined, add in your seasoned salt, garlic powder, 1 teaspoon of salt and 1/2 teaspoon of pepper.


In another bowl, grate your cheeses and thoroughly mix. At this point your water is probably boiling so you can add the macaroni and cook until al dente. FYI - hand-grating this much cheese is a pain so if you prefer pre-shredded cheese, I won't tell.


Once the pasta is cooked and drained, add your butter and coat the pasta in butter until it has completely melted. Hey, I never said this recipe was healthy!


Now comes the lasagna effect. Grease your 9x13 baking dish and put a third of your macaroni on the bottom.


Then cover that macaroni with a third of your grated cheese.


Keep adding the macaroni and cheese layers until the pan is completely full.



Pour in your milk mixture evenly over the entire pan.


Sprinkle paprika on top and stick in the oven for 35-45 minutes (or until the top is slightly browned).


Give it 10 minutes to cool, as it will be quite hot, and enjoy this delicious medley of cheesy goodness from Mr. Legend himself.


TOTAL COSTS: About $18 (minus seasonings - prices from Vons)
$5.49 for 16 oz. package of extra-sharp cheddar cheese
$2.99 for 8 oz. package of Monterey Jack cheese
$.99 for butter
$.99 for macaroni
$2.58 for evaporated milk
$2.49 for eggs
$2.29 for milk
Paprika, garlic powder, salt, and pepper already on hand

TOTAL AMOUNT OF TIME: About an hour and a half
50 minutes to boil and cook macaroni, grate cheeses, make milk mixture, and layer pasta and cheeses
35 minutes to bake
10 minutes to cool

EASY-PEASY SCALE (1 super easy - 5 very difficult): 2 out of 5
Nothing too difficult about this one - the hardest parts might be not overcooking the macaroni (which I did) and grating the cheese (which is more annoying than hard). Other than that, chalk one up to the music man because it's divine!

60 comments:

  1. Hello do we cover the dish with foil and top or bottom oven rack ?

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  2. How many does this recipe serve?

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    Replies
    1. Would be nice to know # of servings, I agree

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  3. Can this be made ahead

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  4. no do not cover the dish with foil..you want it to brown

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  5. This comment has been removed by the author.

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  6. Is it sea salt as the picture shows or seasonsalt as recipe says

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    Replies
    1. It actually calls for both seasoned salt and salt.

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  7. Wonderful in the uk and my partners veg anD HE SAYES CAN WE HAVE IT AGAIN

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  8. Imperial isn't butter, its margarine.

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    Replies
    1. Came to the comments to say this. I'm a total butter snob.

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    2. Exactly! Margarine doesn't belong in any food dish, especially Mac and cheese!

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  9. Thank you, Mr.John Legend, for all your talents and the good that you do! ❤

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    Replies
    1. Yes. And thank you for this delicious recipe. It's the first one I've come across that layers it instead of melting the cheese and pouring over it. I was taught to layer it, although we slice our cheese instead of using shredded cheese, but I like the idea of the shredded cheese. Awesome recipe ... thanks again

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  10. Trying this for Easter Sunday dinner l. Wish I could add a picture.

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  11. I covered with foil for 1st 20 min of baking time. This worked well. I also didn't use all the cheese (just eyeballed what looked even layers) & added oregano. Turned out great!

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  12. Can I use milk in place of the evaporated milk?

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    Replies
    1. Yes! The taste won't be as rich, but it will still be delicious!

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  14. I have been making this recipe for years. It is soooo good. I do use real butter and I also add about 1/4 cup of freshly grated parm to my cheese mix. I wish I could post a picture. Turns out perfect every single time.

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  15. 3 cups of cooked macaroni? Or 3 cups uncooked?

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    Replies
    1. It says, use a 12oz. Box of macaroni, so it must add up to 3 cups of cooked....

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    2. I see it says 3 cups, I don't see 12 ounces. I believe it is 3 C uncooked?

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  16. This really taste good even though I messed up and only used 12 oz evaporated milk..was a little dry but the flavor was there...16oz box of elbows is enough for this recipe. I didn't have seasoned salt but googled it and made my own, it uses spices you may already have. I used my stoneware casserole dish and it baked perfectly. I will definitely be making this again.

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  17. If you like a dryer Mac and cheese you will like this. I prefer a creamier version so I wasn't a huge fan. However, it was gone the next day.

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  18. Delicious!! No eggs ALERGIC make it again for NEW YEARS WITH HAM AND BLACK EYES PEAS 😊 🙏 YOU BLESS YOU AND FAMILY

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  19. It looks like the noodles were over cooked

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  20. Geez! All the negative comments! I’m sure it’s different for each person . As for me, I thought it was great! I’m not good at making up recipes so I appreciate all the time that was put into creating this recipe.

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  21. It’s delicious as posted. I’ve made it twice

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  22. It’s delicious, will definitely make it again

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