THE DISH WITH KRIS
  • Home
  • Busy Mom Dinners
  • Travel Itineraries
  • Travel Blog
  • Easy Lunches
  • FULLY BOOKED!
  • Links
  • Breads & Baking
  • Veggies & Bevies
  • Other "Dishes" (art, fashion, etc...)
  • Beige Food for My Boys
  • About Me
  • Beverages

BEIGE FOOD FOR MY BOYS

J. Alexander's Not Your Ordinary Macaroni & Cheese

10/3/2021

 
Picture
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. 



Picture

Slow Cooker Four Cheese Mac and Cheese

2/14/2021

 
Picture
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:
  • 1 pound medium elbow macaroni
  • 2 cups shredded sharp cheddar cheese, divided
  • 2 cups grated American cheese
  • 4 ounces cream cheese, cubed
  • 1/2 cup freshly grated Parmesan
  • 3 cups whole milk
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives
DIRECTIONS:
  1. Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.
  2. Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until tender and creamy.* Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes. If the mixture is too thick, add more milk as needed.
  4. Serve immediately, garnished with chives, if desired.

Picture

    Author

    Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.

    Archives

    March 2025
    December 2022
    October 2021
    March 2021
    February 2021

    Categories

    All
    Dinner For Kids
    Easy Dinner
    Holiday Sides

    RSS Feed

Proudly powered by Weebly
  • Home
  • Busy Mom Dinners
  • Travel Itineraries
  • Travel Blog
  • Easy Lunches
  • FULLY BOOKED!
  • Links
  • Breads & Baking
  • Veggies & Bevies
  • Other "Dishes" (art, fashion, etc...)
  • Beige Food for My Boys
  • About Me
  • Beverages