Creamy and custardy, John Legend’s Mac & Cheese is the ultimate cheesy pasta bake. Made with evaporated milk and egg, the custard-like consistency is soft and creamy, while the perfectly melted cheeses make it the best version of this most-loved crowd favorite!
Ingredients For John Legend’s Mac & Cheese
- Butter
- Elbow macaroni
- Salt
- Evaporated milk
- Milk
- Eggs
- Garlic powder
- Onion powder
- Mustard powder
- Paprika
- Sharp cheddar cheese
- Monterey Jack cheese
How To Make John Legend’s Fast-Prep Mac & Cheese
- Shred the cheeses, combine them, and set aside. Preheat the oven to 375 F, and butter a 9×13-inch casserole dish.
- Cook and drain the elbow macaroni until al dente, add the butter, and stir until melted. Set aside.
- Whisk together the eggs, and evaporated milk. Garlic powder, onion powder, mustard powder, paprika, salt, and pepper.
- Assemble the casserole:
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- Place ⅓ macaroni in the bottom of the baking dish
- Sprinkle ⅓ of cheese on top
- Repeat with the rest of the pasta and cheese
- Pour the egg mixture evenly over the pasta and cheese.
- Bake for 45 minutes, and let stand for 10 minutes before serving
How Do I Know When The Mac and Cheese Are Perfectly Baked?
Your mac and cheese is done when the top is slightly golden, it is bubbling at the sides, and if you stick a knife in the center, it comes out hot to the touch.
Can I Make This Recipe Ahead Of Time?
You can assemble the dish a couple of days in advance, cover it with plastic wrap, and refrigerate it until ready to bake. Let it come to room temperature before baking it.
How Do I Reheat Leftovers Without Drying Them Out?
You can add a little milk to your leftovers before reheating them in the oven or microwave to keep them moist.

John Legend’s Fast-Prep Mac & Cheese: Perfectly Simple, Perfectly Cheesy
Equipment
- Large pot
- Cheese shredder
- Medium mixing bowl
- 9x13-inch baking dish
- Whisk
- Oven and stove
Ingredients
- 16 oz elbow macaroni
- ½ stick butter
- 2- 12 oz cans evaporated milk
- ⅓ cup 2% milk
- 2 large eggs
- 1 tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp mustard powder
- ½ tsp paprika
- Freshly ground black pepper to taste
- 16 oz sharp cheddar cheese, freshly shredded
- 8 oz Monterey Jack cheese, freshly shredded
Instructions
- Shred the cheeses, combine them, and set aside. Preheat the oven to 375 F, and butter a 9x13-inch casserole dish.
- Cook and drain the elbow macaroni until al dente, add the butter, and stir until melted. Set aside.
- Whisk together the eggs, and evaporated milk. Garlic powder, onion powder, mustard powder, paprika, salt, and pepper.
- Assemble the casserole: - Place ⅓ macaroni in the bottom of the baking dish- Sprinkle ⅓ of cheese on top- Repeat with the rest of the pasta and cheese- Pour the egg mixture evenly over the pasta and cheese.- Bake for 45 minutes, and let stand for 10 minutes before serving
Frequently Asked Questions about Mac & Cheese
1. What Can I Do If The Macaroni And Cheese Is Too Runny?
Let it stand for 10-15 minutes before serving. This will set and thicken it further.
2. Can I Use Pre-Grated Cheese For Convenience?
For the best melt factor, it’s best to shred your own cheeses. Pre-shredded cheese has anti-caking ingredients that prevent it from melting properly.
3. What Should I Do If I Don’t Have Evaporated Milk?
You can make your own by combining equal parts of half cream and whole milk!
4. How Can I Prevent The Cheese From Clumping?
Don’t let your just-shredded cheese stand for too long and try to sprinkle it evenly over the pasta.
5. What’s The Best Way To Achieve A Crispy Top?
After the dish is done baking, you can broil it for a few minutes until the top is golden and crispy, but keep an eye on it because it can burn very quickly!
6. Can I Add Other Ingredients To This Recipe?
Yes, you can! You can add cooked bacon, seasoned breadcrumbs, or your favorite herbs and spices for extra flavor and texture!
7. What If I Only Have A Different Type Of Pasta?
Any short pasta you have on hand is good to use. Just make sure to cook it al dente before assembling the dish.