John Legend’s Famous Mac and Cheese Recipe Even His Wife Can’t Stop Raving About

Chrissy Teigen isn’t exactly known for holding back her opinions, especially when it comes to food – she’s built something of a cooking empire of her own. So when she goes out of her way to sing the praises of a dish her husband makes, rather than her own version of it, you know it must be good.

That’s exactly what’s happened with John Legend’s mac and cheese. Teigen has shared his recipe on her own cooking blog, admitting that his casserole-style version – baked rather than made with a stovetop sauce – genuinely earns its reputation. She’s praised its golden, crackly cheese crust and the way it holds together beautifully, making it just as suited to a family dinner as it is to a buffet table at a party.

Unlike a traditional stovetop mac and cheese, this version skips the roux and cheese sauce altogether. Instead, layers of buttered macaroni and grated cheese are covered with a rich milk and egg mixture and baked until golden, giving it a firmer, more casserole-like texture with a gorgeous crust on top.

John Legend’s Mac and Cheese

Serves 12 | Prep: 15 minutes | Cook: 45 minutes

Ingredients

60g (4 tablespoons) unsalted butter, plus extra for greasing the dish
340g (3 cups) dry elbow macaroni
2 x 375ml cans evaporated milk
80ml (1/3 cup) whole milk
2 eggs
2 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra to taste
450g (4 cups) extra-sharp cheddar cheese, grated
225g (2 cups) Monterey Jack cheese, grated
Paprika, for sprinkling

Method

Bring a large pot of salted water to the boil. Add the macaroni and cook according to packet directions until al dente. Drain well and return the pasta to the pot. Add the butter and toss through until melted and the pasta is evenly coated. Set aside.

In a bowl, whisk together the evaporated milk, whole milk and eggs. Stir in the seasoned salt, garlic powder, and the salt and pepper. In a separate bowl, combine the grated cheddar and Monterey Jack.

Grease a 33cm x 23cm (13-inch x 9-inch) baking dish with butter. Spread one-third of the macaroni evenly over the base and cover with one-third of the combined cheese. Repeat the layers twice more with the remaining macaroni and cheese.

Pour the milk and egg mixture evenly over the top, making sure it seeps down through the layers, then finish with a light sprinkle of paprika.

Bake in a preheated 190°C (375°F) oven for 40–45 minutes, until the top is golden brown and lightly crisped.

Rest for 10–15 minutes before serving, to allow the casserole to set slightly.

Tips

This makes a generous batch, perfect for a family gathering or as a stand-out side dish at a shared buffet-style meal.

Leftovers keep well in an airtight container in the fridge, and also freeze successfully if you’d like to make it ahead of time.

Monterey Jack can be swapped for a mild mozzarella if it’s easier to find, though the classic combination with extra-sharp cheddar is what gives this version its signature flavour.