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urlhttps://12tomatoes.com/
name12 Tomatoes
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name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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nameJohn Legend’s Macaroni and Cheese
descriptionA legendary mac and cheese. Pun intended.
urlhttps://12tomatoes.com/john-legends-macaroni-and-cheese
inLanguageen-US
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Ingredients
  • 1/4 cup (1/2 stick) unsalted butter, plus more for baking dish
  • 3 cups elbow macaroni
  • 2 (12-ounce each) cans evaporated milk
  • 1/3 cup skim milk
  • 2 large eggs
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 2 (8-ounce each) packages extra-sharp cheddar cheese, grated
  • 1 (8-ounce each) package Monterey Jack cheese, grated
  • Paprika, for sprinkling
  • Coarse salt and freshly ground black pepper
Preparation
  1. Preheat oven to 375°F. Generously butter a 9-by-13-inch glass baking dish. Set aside.
  2. Bring a large pot of salted water to a boil. Add macaroni and cook to al dente according to package instructions.
  3. Drain and return to pot. Add butter and toss until butter has melted; set aside.
  4. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper, then set aside. In another medium bowl, combine cheeses and set aside.
  5. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish, then cover evenly with 1/3 of the cheese. Repeat with remaining macaroni and cheese mixture.
  6. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika.
  7. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
A legendary mac and cheese. Pun intended.
Course: Dinner
Diet(s): Vegetarian, Vegetarian
Allergen(s): Eggs, Milk, Gluten, Eggs, Milk, Gluten

Recipe from John Legend.</a.

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John Legend’s Macaroni and Cheese

A legendary mac and cheese. Pun intended.

John Legend’s Macaroni and Cheese

4.8 from 30 votes
Cuisine: American
Servings: Serves 6-8
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, plus more for baking dish
  • 3 cups elbow macaroni
  • 2 (12-ounce each) cans evaporated milk
  • 1/3 cup skim milk
  • 2 large eggs
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 2 (8-ounce each) packages extra-sharp cheddar cheese, grated
  • 1 (8-ounce each) package Monterey Jack cheese, grated
  • Paprika, for sprinkling
  • Coarse salt and freshly ground black pepper

Preparation

  1. Preheat oven to 375°F. Generously butter a 9-by-13-inch glass baking dish. Set aside.
  2. Bring a large pot of salted water to a boil. Add macaroni and cook to al dente according to package instructions.
  3. Drain and return to pot. Add butter and toss until butter has melted; set aside.
  4. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper, then set aside. In another medium bowl, combine cheeses and set aside.
  5. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish, then cover evenly with 1/3 of the cheese. Repeat with remaining macaroni and cheese mixture.
  6. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika.
  7. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.