Hi, I am Clara. Today, I’m gonna show you how to prepare john legend’s macaroni and cheese (modified) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look 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 popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. John Legend’s Macaroni and Cheese (Modified) is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have 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):
- Make ready 4 tablespoons (1/2 stick) unsalted butter (AVOID salted, adjust recipe accordingly if used), plus more for baking dish
- Prepare Coarse salt and freshly ground pepper
- Make ready 3 cups elbow macaroni
- Prepare 2 (12 ounce) Cans *Evaporated Milk (NOT Condensed)
- Prepare 1/3 cup Skim Milk or Soy Milk
- Take 2 large eggs
- Take 1/2 teaspoon seasoned salt
- Make ready 1/4 teaspoon garlic powder
- Prepare Pinch Onion powder
- Prepare Olive Oil (small amount for boiling and milk sauce)
- Make ready 1/3 to 1/2 cup - bread crumbs - plain (optional & at your discretion)
- Make ready 2 (8 ounce) packages extra-sharp cheddar (mexican blend works if Mont Jack below and Cheddar are together) cheese, grated
- Take 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 breadcrumbs; 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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