Unfortunately this was one of those dishes where the lads were just too hungry and I was just too slow and so I missed getting a photo of it before it had been served and eaten so I’m just going to have to rely on the photo from Martha herself.
I’ve written before about our hunt for the best Mac and Cheese recipe (check out the wide variety of ones we’ve tried on my recipe page!) and the hunt still continues. I am growing to suspect that nothing will match the Kraft Deluxe Cheese and Macaroni of my youth… but I live in hope.
This recipe is a good one though and it’s more like a macaroni cheese omelet then mac and cheese as I would think of it. I ended up making my own seasoned salt from a DIY recipe I found (here’s the link) and came to the conclusion that there’s a lot more salt in this recipe than I would normally like.
Both the boys really enjoyed it so I can see us making it again (I substituted Monterey Jack for Colby). Enjoy!
John Legend’s Mac and Cheese
4 tablespoons unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 x 275g cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
500g extra-sharp cheddar cheese, grated
250g package Monterey Jack cheese, grated
Paprika, for sprinkling
1. Preheat oven to 375 degrees. Generously butter a 13-by-9-inch 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 has melted; set aside.
2. 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; 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.
Source: Martha Stewart
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