Make our J Alexanders Mac and Cheese Recipe at home tonight for your family. With our Secret Restaurant Recipe your Mac & Cheese will taste just like J Alexanders’.




J Alexanders Mac and Cheese Recipe

Ingredients

  • 6 cups Chicken Stock
  • 2 cubes Chicken Bouillon/base
  • 2 cups (8 ounces) Cavatappi (also called cellentani or double elbows, is macaroni formed in a spiral tube shape with ridges)
  • 3 tablespoons Olive Oil
  • 2 teaspoons Lemon Juice
  • 1 teaspoon Sugar
  • 3 tablespoons Butter — divided plus extra for greasing pan
  • 2 tablespoons Flour
  • 1 cup Heavy Cream
  • 1/2 cup Sour Cream
  • 1/2 cup Half and Half
  • 1/2 small Red Onion — minced and sauteed in a bit of butter
  • 1/2 teaspoon of minced Garlic (sauteed with onion)
  • 1 teaspoon Cholula Brand Hot Sauce (more if you prefer a spicy kick)
  • 2 1/4 cups fresh grated Gruyere cheese divided
  • 1/2 cup fresh grated Parmigiano-Reggiano Cheese (Super expensive – but oh, so worth it!)
  • Freshly ground Black Pepper (No extra Salt. There is plenty of Salt in the chicken stock, bouillon and cheese)
  • 1/2 cup Panko




Directions

  1. Bring 6 cups chicken stock and 1 1/1 cubes chicken base/bouillon to rolling boil in medium saucepan.
  2. Add macaroni and cook until al dente, 8 to 10 minutes.
  3. Drain and put in large bowl, toss with olive pomace oil and lemon juice.
  4. Melt 2 tablespoons butter in large saucepan over medium-low heat.
  5. Whisk in flour and cook, whisking constantly, 3 minutes.
  6. Gradually whisk in heavy cream, half n half, and sour cream.
  7. Stir in sautéed onion and garlic mixture, , sugar and Tabasco.
  8. Simmer gently, stirring often, 15 minutes.
  9. Remain on low heat and stir in 1 1/2 cups of Gruyere and Parmesan cheese.
  10. Season to taste with pepper.
  11. Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish (or 3-4 ramekins) and sprinkle with 1/2 of remaining cheese mixture.
  12. Top with remaining macaroni and remaining cheese mixture.
  13. Melt remaining 1 tablespoon butter and 1/2 cube chicken base in small skillet over medium heat.
  14. Add panko and toss to coat. (don’t brown in pan)
  15. Sprinkle buttered panko and over top of macaroni.
  16. Bake at 350: F. until panko is lightly browned, about 25-30 minutes.

Let stand 5 minutes before serving. Makes 4 servings.



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Photo of Mac n’ Cheeese is by Helen Graves – Food Stories – http://helengraves.co.uk/ and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License. Additional Information Courtesy of Wikipedia and is used by permission.

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