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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

John Legend's Macaroni and Cheese Recipe

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This recipe for John Legend's Macaroni and Cheese is from The Reed Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. (1/2 stick) unsalted butter, plus more for baking dish
1 tsp. course salt
1/2 tsp. freshly ground pepper
3 c. elbow macaroni
2 (12 oz.) cans evaporated milk
1/3 c. skim milk
2 large eggs
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
2 (8 oz.) packages extra-sharp cheddar cheese, grated
1 (8 oz.) package Monterey Jack cheese, grated
paprika, for sprinkling
Directions:
Directions:
1. Preheat oven to 375º. Generously butter a 9" x 13" glass baking dish, set aside. Bring a large pot of water to a boil, add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter is melted; set aside.
2. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 tsp. salt, and 1/2 tsp. pepper; set aside. In another medium bowl, combine cheeses; set aside.
3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
Personal Notes:
Personal Notes:
*Courtesy of marthastewart.com

Musician John Legend is from my hometown of Springfield, OH and graduated from my high school, Springfield North High School.

 

 

 

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