Macaroni and Cheese (J. Alexander's Restaurant Version)
October 17, 2011
"I love the macaroni and cheese served at J. Alexander's Restaurant. I went searching for the recipe, and from what I've been able to find out, the restaurant uses a modified Joy of Cooking recipe. gruyere cheese, heavy cream, no milk, and pipette pasta (little pipe). Definitely NOT a diet recipe, but OMG it's fabulous! It seems that I'm always making this recipe when we are having a buffet dinner. To make things easy for me, I don't bake it in the oven, but cook it in a crock pot on low for about an hour and serve it right from the crock pot."
- Serving Size: 1 (228.8 g)
- Calories 856.2
- Total Fat - 58 g
- Saturated Fat - 29.9 g
- Cholesterol - 165.1 mg
- Sodium - 423.5 mg
- Total Carbohydrate - 56.5 g
- Dietary Fiber - 7.4 g
- Sugars - 2.7 g
- Protein - 30 g
- Calcium - 812.7 mg
- Iron - 1.4 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.3 mg
Boil 6 cups water and 1 1/2 teaspoons salt to a boil in a medium pot. Add macaroni and cook until tender, about 8 minutes. Drain and put in a large bowl.
Melt 2 Tablespoons butter in a large saucepan over medium-low heat. Heat oven to 350°F Whisk in flour and cook 3 minutes, whisking constantly.
Gradually whisk in heavy cream.
Stir in onion, bay leaf, and paprika. Simmer 15 minutes, stirring often.
Remove from heat and stir in 1 1/2 cups gruyere. Season to taste with salt and pepper and remove bay leaf.
Stir in pasta.
Pour HALF of the pasta mixture into a deep 1 1/2-quart, buttered baking dish. Sprinkle with HALF of the remaining cheese. Top with remaining pasta mixture, then add the remaining cheese.
Melt 1 Tablespoon butter in a small skillet over medium heat. Add bread crumbs and toss to coat. Sprinkle bread crumbs on top of macaroni and cheese.
Bake 30 minutes or until bread crumbs are lightly browned. Cook 5 minutes then serve.
Tips & Variations
No special items needed.