I Tried John Legend’s Beloved Mac & Cheese

A huge debate is sprawling on social media about whether a roux — a mixture of fat and flour used to thicken sauces — is necessary to make a custard-like mac and cheese. I have always opted for this approach, making sure to heat butter and flour until golden brown before pouring in my warm evaporated milk and shredded Gouda and cheddar to create a creamy sauce for my elbow noodles. It wasn’t until I came across John Legend’s recipe for mac and cheese that it dawned on me that it might be time to try a new route, and I’ll keep it real: It surprisingly changed the game for me.

Get the recipe: John Legend’s Mac and Cheese

How to Make John Legend’s Mac and Cheese

First, preheat the oven to 375°F. Grease a 9×13-inch baking dish generously with butter. Then, bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain the pasta and return it to the pot. Add the butter and coat it well.

Whisk together evaporated milk, whole milk, and eggs in a medium bowl. Sprinkle with seasoning salt, garlic powder, salt, and black pepper. In another medium bowl, mix shredded cheddar and Monterey Jack cheeses.

Spread a third of the cooked macaroni in a layer at the bottom of the buttered baking dish and cover evenly with a third of the cheese. Repeat this step twice more with the remaining pasta and cheese. Pour the milk mixture evenly over the noodles and cheese layers in the baking dish, sprinkle with paprika, and bake until the top layer turns light brown — 40 to 45 minutes. Before serving, let the baked mac and cheese stand for 10 to 15 minutes.

My Honest Review of John Legend’s Mac and Cheese Recipe

This recipe includes many classic ingredients that I mix into my rendition of mac and cheese, like evaporated milk and lots of butter. The evaporated milk gives off a concentrated taste that’s a bit sweet (but not cloying) and caramel-like, which offsets the sharpness of the cheddar.

Although this recipe does not rely on a roux, once I removed this mac and cheese from the oven, my fear that it might be watery and soupy was quickly resolved. The center was molten and custard-like, and the top achieved a satisfying crisp.

I discovered that nixing the step of making a roux saved me more time in the kitchen, since I didn’t have to sit near the stove waiting for a mixture of butter and flour to turn a perfect brown. It didn’t compromise the final taste of the mac and cheese either. It still encompassed all the sharp, savory, and creamy flavors I adore in the dish. My family is in for a treat with the holidays approaching, because I plan on making this recipe for our upcoming Christmas party.

Tips for Making John Legend’s Mac and Cheese Recipe

• Go bold with the cheeses. Try shredding Gouda into the mac and cheese to give it a smoky flavor. Crumble in blue cheese to add tangy and earthy notes. Or fold in a soft-ripened cheese like Camembert for a decadent taste.

• Make it even more savory. Mix crumbled bacon into the mac and cheese to give it a smokier flavor. Saute cremini mushrooms and toss them into the sauce to give it an umami flavor. Or crisp up some garlic and fold it into this mac before baking.

• Take a luxe route. If you plan on serving this at a holiday holiday dinner party, mix lobster meat into the mac and cheese to make it feel extra lavish.

Get the recipe: John Legend’s Mac and Cheese

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