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John Legend's Macaroni and Cheese


When musician John Legend visited Martha, he shared this recipe for his favorite Southern comfort food.

Source: The Martha Stewart Show, Episode 1092


  • 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
  • Coarse salt and freshly ground pepper
  • 3 cups elbow macaroni
  • 2 (12-ounce) cans evaporated milk
  • 1/3 cup skim milk
  • 2 large eggs
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 2 (8-ounce) packages extra-sharp cheddar cheese, grated
  • 1 (8-ounce) 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.

Reviews Add a comment

  • MS10255553
    5 APR, 2017
    Please make it possible for us to print recipes with a button
    • mhays081656852
      1 MAY, 2017
      Yes plz
  • carolkelley63
    9 FEB, 2017
    This is very much like my mom's macaroni and cheese recipe. I am lucky enough to have one of her old cookbooks with this recipe written in Mama's hand inside the front cover. We still have that on special occasions when the family is all gathered and it's always a hit.
  • TheGreatBambi
    16 DEC, 2016
    Made this recipe for the 4th time this year and it was great. I halfed the recipe and it was the perfect size for a family of 4 adults with left overs for 2 lunches the next day. Served with candied yams, sauted kale, and ham. I think using freshly shredded cheese vs. the kind already shredded in the bag makes a difference. The bag kind seems to not be as creamy.
  • TheGreatBambi
    6 DEC, 2016
    This is a great baked macaroni and cheese. They can usually be pretty dry, but this wasn't. It's not wet per se, but it's cheesy and buttery! A+
  • jenna_wendel
    23 NOV, 2016
    Can this be made one or even two days before, and then just re-heated in oven the morning of?
  • Momto3girlsTX
    11 SEP, 2016
    I have made this three times and it is always a hit! Can't be easier or tastier!
  • lgillcpa1
    14 JUN, 2016
    Bad recipe. I made this for the Girl Scout troops for the 1st time based on the reviews. It didn't taste bad but the presentation was not good. The milk curdled up so it did not look appetizing. How embarrassing. All ingredients were recently bought. I've had better Mac & Cheese made in crock pots! If someone knows why it curdled up, please let me know how to fix it.
  • calypso9850gma
    4 MAR, 2016
    Thanks a million for this recipe! It is the BEST mac & cheese ever. I used plain sea salt instead of seasoned salt and it didn't materially affect the finished dish. Yummy, yummy yummy -- and it reheats really well. I make a full batch even though it is just my husband and I. The leftovers are wonderful.
  • mjmjschwartzve
    25 DEC, 2015
    Just made this with Christmas prime rib. It was outstanding! Best mac & cheese recipe ever. It turned out perfectly and was a great compliment to the rib roast. I will definitely keep this recipe. Thank you John Legend!
  • mjmselbyyahoo
    26 OCT, 2015
    This mac and cheese is always a hit with the family! Sometimes I sub some different cheeses, but it's always a home run. If you like your m&c baked, you will not be disappointed with this! Thanks, John Legend!