Hello, I’m Joana. Today, I’m gonna show you how to prepare john legend’s macaroni and cheese (modified) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
John Legend’s Macaroni and Cheese (Modified) Recipe
John Legend’s Macaroni and Cheese (Modified) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. John Legend’s Macaroni and Cheese (Modified) is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook john legend’s macaroni and cheese (modified) using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make John Legend’s Macaroni and Cheese (Modified):
- Prepare 4 tablespoons (1/2 stick) unsalted butter (AVOID salted, adjust recipe accordingly if used), plus more for baking dish
- Take Coarse salt and freshly ground pepper
- Take 3 cups elbow macaroni
- Take 2 (12 ounce) Cans *Evaporated Milk (NOT Condensed)
- Get 1/3 cup Skim Milk or Soy Milk
- Take 2 large eggs
- Get 1/2 teaspoon seasoned salt
- Get 1/4 teaspoon garlic powder
- Make ready Pinch Onion powder
- Take Olive Oil (small amount for boiling and milk sauce)
- Get 1/3 to 1/2 cup - bread cbs - plain (optional & at your discretion)
- Take 2 (8 ounce) packages extra-sharp cheddar (mexican blend works if Mont Jack below and Cheddar are together) cheese, grated
- Prepare 1 (8 ounce) package Monterey Jack (w/ Cheddar is good as well) cheese, grated
- Prepare Paprika, for sprinkling
Instructions to make John Legend’s Macaroni and Cheese (Modified):
- Preheat oven to 375°F.
- Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt, macaroni, and small amount of olive oil. Stir. 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 (blending preferred) together 2 cans evaporated milk, 1/3 skim/soy based milk (mix with water if not skim to get 1/3), and 2 large eggs. After mixing, then add seasoned salt, garlic powder, extremely small pinch onion powder (careful), 1/2 teaspoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to the bowl with milk, stir well; set aside. - In another medium bowl, combine cheeses and add (this is optional) 1/3-1/2 cup regular plain breadcbs; set aside.
- Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat for the next layer with remaining macaroni and cheese mixture. Repeat again until macaroni and separate cheese are done. Pour milk mixture evenly over contents of baking dish, (Drain a very small amount if you insist, otherwise EXPECT a quite wet liquidy dish, it’s fine.) Sprinkle with paprika. Bake until top layer is lightly* browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
- Serve with your sides, drinks, etc.
- Indulge in bliss!
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