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  • Scoot

    J ALEXANDERS Mac and cheese

  • Liza Smith

    Best Mac and Cheese EVER (J Alexander's) @Shan /// Recipe here, but no picture: //// Not Your Ordinary Mac N Cheese J Alexander's - close to the recipe 6 cups chicken stock 2 cubes chicken base 2 cups (8 ounces) Cavatappi (also called cellentani or double elbows, is macaroni formed in a spiral tube shape with ridges) 3 tablespoons Pomace Olive Oil 1/4 tsp lemon juice 1 tsp 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 3 slices of thick cut bacon, cooked pressed and sliced in small bite size pieces (reserve the fat) 1/2 onion -- minced and sauteed in bacon fat 2 cloves of garlic pressed and sauteed with onion 1 bay leaf 1/4 teaspoon Tabasco Cholula 2 1/4 cups grated Gruyere cheese divided Freshly ground black pepper 1/2c Panko Bring 6 cups chicken stock and 1 1/1 cubes chicken base to rolling boil in medium saucepan. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl, toss with Pomace Olive Oil and lemon. Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in cream. Stir in onion, bay leaf, sugar and Tabasco. Simmer gently, stirring often, 15 minutes. Remove from heat and stir in bacon and 1 1/2 cups cheese. Season to taste with salt and pepper. Remove bay leaf. Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish (or 3-4 ramekins) and sprinkle with half of remaining cheese. Top with remaining macaroni and remaining cheese. Melt remaining 1 tablespoon butter and 1/2 cube chicken base in small skillet over medium heat. Add panko and toss to coat. Sprinkle buttered panko and Reggiano Cheese over top of macaroni. Bake at 350: F. until panko is lightly browned, about 30 minutes. Let stand 5 minutes before serving. Makes 4 servings.

  • Sarah Schmirl-Ntouskas

    Best Mac and Cheese EVER (J Alexander's) I contacted J. Alexander's and requested their recipe for Mac & Cheese. They said their recipes were proprietary but a way to make it is follow the recipe for Macaroni and Cheese in Joy of Cooking with these changes: Use 100% gruyere cheese and 100% heavy cream, no milk, that's the trick. Also, they use imported Italian pasta, Barilla Pipette. Baked Macaroni and Cheese Recipe By: The All New Joy of Cooking Serving Size: 4 2 cups (8 ounces) elbow mac...

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