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Welcome to the fourth installment of our special month of Bready or Not. My cheese-centric cozy mystery Cheddar Luck Next Time came out earlier this month, so we’re celebrating with another cheesy recipe from the Bready or Not archives.

This week’s feature is Legendary Macaroni and Cheese. This one gained incredible popularity during the shut-down in 2020.

There are a gazillion macaroni and cheese recipes out there. This one is special because it can be prepared ahead of time, making it incredibly convenient to heat up for a meal during a busy week or during a holiday event.

This is a heavily modified version of musician John Legend’s macaroni recipe, which he originally shared on the Martha Stewart Show a long time ago.

Please grab a copy of Cheddar Luck Next Time, which features an autistic (like me!) lead character with a passion for cheese (like me!).

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Bready or Not: Legendary Macaroni and CheeseThis modified version of John Legend’s recipe, as featured on Martha Stewart’s show, can be prepared in the morning and cooked later in the day! It’s everything macaroni and cheese should be: cheesy with a crunchy baked crust.Course Main Course, Side DishCuisine American, SouthernKeyword cheeseAuthor Beth CatoIngredients2 Tablespoons unsalted butter plus more for baking dish1 1/2 cups elbow macaroni1 can evaporated milk1 large egg3/4 teaspoon seasoning salt1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper12 ounces sharp cheddar cheese or a mix of cheddars, shreddedsprinkle paprikabread crumbsInstructionsIf you plan to bake this right away, preheat oven to 375-degrees. Butter or spray a 9×9 baking dish.Bring a large pot of water to a boil and add salt and macaroni. Cook until al dente. Drain the water and return the macaroni to the pot. Add butter and stir until it has melted.In a medium bowl, whisk together evaporated milk and egg. Add seasoned salt, garlic powder, salt, and pepper.Place about 1/3 of the macaroni in an even layer in the bottom of prepared baking dish. This should be just enough to cover the bottom. Cover with 1/3 of the cheese. Repeat twice more with remaining macaroni and cheese.Pour the milk and seasonings mixture evenly over the contents of the baking dish. At this point, you can stash the dish in the fridge overnight or during the day until it’s meal time.When you’re ready to bake, make sure the oven is preheated. Sprinkle the top of the macaroni with paprika and bread crumbs.Bake until top layer is lightly browned, 25 to 30 minutes; note that if the dish is cold, bake time will likely need to be extended to closer to 40 minutes. Let stand 10 minutes before serving.OM NOM NOM!