 J. Alexander’s Not Your Ordinary Macaroni and Cheese I have fond memories of business travel and dinners in certain cities where my colleagues would always want to go to J. Alexander’s. I remember the mac n cheese was yummy, so when I saw that they generously shared their recipe with The Atlanta Journal-Constitution, I knew I had to give it a try. This recipe was easy to follow, and easy to make (especially when using pre-grated cheeses). And it was indeed very yummy, and very rich (I did an extra ride on the Peloton to work it off). But if I am honest, it was too good for my boys. I knew they wouldn’t appreciate the nuanced flavors of all the cheeses. My older son liked the panko on top and wanted more of that (!), and my husband liked it but thought it tasted even better cold the second day. Is it healthy? No way. Is it comfort food? Absolutely. Will I make it again? Maybe. I’ll probably save this one for guests. J. Alexander’s Not Your Ordinary Macaroni and Cheese (Serves 8) INGREDIENTS: · 2 tablespoons unsalted butter · 2 tablespoons olive oil · 1/4 cup diced white onion · 1/2 teaspoon chopped garlic · 1/4 cup plus 2 tablespoons all-purpose flour · 1 cup chicken broth · 1 1/2 cups heavy cream · 1 3/4 cup coarsely grated Gruyere, divided · 1 1/4 cups finely grated Parmesan · 1 tablespoon lemon juice · 1 teaspoon granulated sugar · 1/2 cup plus 2 tablespoons sour cream · 1 teaspoon Tabasco · 1/4 pound dry small elbow or shell macaroni · 2 tablespoons panko PREPARATION: 1. In a large saucepan, melt butter over medium heat. Add olive oil, then add onion and garlic and cook until onion is soft, about 4 minutes. Add the flour and stir to make a creamy paste. Reduce heat to low and cook 5 minutes. Slowly whisk in chicken broth until the mixture is smooth. Cook 1 minute or until the mixture thickens. Slowly whisk in cream. Add 1 1/2 cups Gruyere, Parmesan, lemon juice and sugar. Remove from heat. Allow to rest 10 minutes, then stir in sour cream and Tabasco. 2. Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish. 3. While sauce is resting, cook pasta according to package directions. Drain and add to sauce, stirring to combine. Pour macaroni and sauce into prepared baking dish. Top with remaining 1/4 cup Gruyere and sprinkle with panko. Bake 30 minutes or until everything has heated through and the top begins to turn golden brown. Allow to rest 10 minutes before serving.   At the moment, my youngest has issues with food that has color. The exceptions are slices of green peppers, edamame, and ketchup. Yet he loves sushi, so I can't explain it. But with such a limited diet I need to make sure that when he does eat that he gets enough calories. Mac and cheese checks both boxes - beige and caloric. Making it from scratch cuts down on preservatives and unwanted chemicals. I've tried a lot of mac and cheese recipes, and I'll share a few here on the blog. This one is the easiest on a weekend. With a little planning you can make it for lunch or dinner in the slow cooker. A word of warning - it makes a lot(!) of mac and cheese. It is best eaten warm if you can coordinate that with your schedule. If not, you'll need to store it in the fridge until later. It warms up fine, but is a bit dense as a leftover since the noodles have absorbed most of cheese and liquid. This recipe is from Damn Delicious, and is a favorite in our house. As she says on her blog, "The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!!" She says to cook it in a 4Qt slow cooker. I only have a 7 Qt one, and it worked just fine on the low setting. INGREDIENTS:
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AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
March 2025
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