John Legend’s Baked Mac and Cheese with Cheddar and Monterey Jack
By Ethan Parker
Prep
15 min
Cook
40 min
Total
55 min
Servings
8
Level
Easy
The baking time for this baked macaroni and cheese recipe is 20 to 25 minutes‚ and the total preparation time is 55 minutes․ I make this recipe in a 2-quart dish during the week or other busy times when I want a quick‚ filling meal to make at home․ The top of the baked macaroni and cheese is soft and melty‚ and the sauce is creamy and well coated on the noodles․
I grate fresh cheese while preparing pasta․ It takes more time‚ but I think the cheese I prepare in this way is better than store-bought grated cheese․ The only extra equipment I use is a box grater to produce finely grated cheese that mixes better with the sauce․
Cook elbows a little less than the package instructions suggest‚ since they will be served with sauce (after 5 to 8 minutes‚ a spoonful of sauce will stick to a spoon when turned over) then add cheese․ Mix hot cheese sauce into eggs and stir eggs into other ingredients in the pot․
Let the food stand for 10 minutes after cooking․ The sauce should be settled enough to be served with barbecue or other poultry dishes (it works well with barbecue chicken)․
Why you'll love this recipe
- Dinner can be ready in 55 minutes, The pasta cooks while you prepare and melt the cheese and sauce․
- Uses one large pot and a 2-quart baking dish to minimize cleanup when preparing a full batch of mac and cheese․
- Serves eight, Good for parties and holiday meals, Works well for weekday dinners with leftovers․
- Requires a pot‚ mixing bowl‚ whisk‚ grater‚ and box of baking mix․ No other kitchen tools required․
- Includes common dairy and cooking spices, There is no need to purchase a specialty mix of cheeses to prepare this recipe․
- Baked with browned cheese on top and sauce on the sides․
Ingredients
- •1 lb elbow macaroni
- •4 tbsp unsalted butter
- •4 tbsp all-purpose flour
- •12 oz evaporated milk (1 can)
- •2 cups whole milk
- •2 tsp seasoned salt (such as Lawry's)
- •1 tsp garlic powder
- •½ tsp black pepper (freshly ground)
- •2 cups sharp cheddar cheese (freshly grated)
- •2 cups Monterey Jack cheese (freshly grated)
- •2 large eggs (lightly beaten)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Grease a 2-quart baking dish.
- 3
Cook the elbow macaroni according to the package directions until al dente, then drain and set it aside.
- 4
Melt the butter in a large pot over medium heat.
- 5
Whisk in the flour and cook for 1 minute, until lightly golden.
- 6
Gradually whisk in the evaporated milk and whole milk until smooth, then cook for 5-8 minutes, stirring frequently, until the sauce thickens.
- 7
Remove the pot from the heat and stir in the seasoned salt, garlic powder, black pepper, and 3 cups of the mixed shredded cheese until melted and smooth.
- 8
Slowly whisk a small amount of the hot cheese sauce into the beaten eggs, then whisk the egg mixture back into the pot.
- 9
Add the cooked macaroni and stir until well combined.
- 10
Pour half of the mac and cheese into the prepared baking dish, sprinkle with half of the remaining cheese, then add the rest of the macaroni and the final layer of cheese.
- 11
Bake for 20-25 minutes, until the sauce is bubbly and the top is golden brown.
- 12
Let the mac and cheese rest for 10 minutes before serving.
FAQ
Nutrition (per serving)
Calories
580
Reviews
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