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A close-up view of a homemade baked macaroni and cheese crust sprinkled with fresh chopped parsley.

John Legend's Baked Mac And Cheese

Experience the ultimate comfort food with John Legend's Baked Mac And Cheese. Baked in a rustic cast-iron skillet, this custard-style recipe features a bubbly, golden-brown toasted cheese crust with a rich, creamy sauce peeking through.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 people
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb elbow macaroni 450g, cooked just under al dente
  • 1/2 cup unsalted butter 115g, melted
  • 1 can evaporated milk 12 oz / 354ml
  • 1/3 cup whole milk 80ml
  • 2 large eggs whisked
  • 1 tsp seasoned salt 5g
  • 1/2 tsp garlic powder 2g
  • 1/4 tsp smoked paprika 1g
  • 3 cups extra sharp cheddar cheese 340g, freshly grated from a block
  • 3 cups Monterey Jack cheese 340g, freshly grated from a block
  • 2 tbsp fresh parsley 8g, finely chopped

Equipment

  • 1 10-inch or 12-inch Cast-Iron Skillet Essential for crispy edges and a rustic presentation.
  • 1 Box grater Must use to freshly grate block cheese.

Method
 

Preparation and Baking
  1. Preheat your oven to 375°F (190°C). Boil a large pot of salted water. Add the macaroni and cook for 1 minute less than package directions for al dente. Drain well without rinsing.
  2. Place the hot, drained macaroni into a large bowl. Pour in the melted butter and stir vigorously until all noodles are perfectly coated.
  3. In a medium bowl, thoroughly whisk together the evaporated milk, whole milk, eggs, seasoned salt, garlic powder, and smoked paprika until smooth.
  4. Grease a 10-inch or 12-inch cast-iron skillet. Layer half of the buttered macaroni on the bottom. Sprinkle 1.5 cups of cheddar and 1.5 cups of Monterey Jack over it. Add the remaining macaroni on top. Evenly pour the egg and milk custard mixture over the skillet.
  5. Cover with the remaining cheddar and Monterey Jack cheeses. Bake uncovered at 375°F (190°C) for 35 to 40 minutes, until a bubbly, golden-brown toasted cheese crust forms.
  6. Let the skillet rest for 10 minutes to allow the custard to set. Sprinkle the finely chopped fresh parsley over the top and serve warm.

Notes

Grate Your Own Cheese: Do not use pre-bagged shredded cheese; it will cause a grainy sauce.
The Broil Trick: Broil for 1-2 minutes at the very end to achieve a perfect, blistered crust.