J. Alexander's Not Your Ordinary Macaroni & Cheese

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.
 

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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. 

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