Have you ever ordered a dish at a restaurant took one bite and thought to yourself.. “I just gotta try making this at home.”? That’s how I felt about J. Alexander’s NYO Mac n Cheese. NYO meaning Not.Your.Ordinary! They should just cut to the chase and call it what it really is. Extraordinary. It’s smooth, silky creamy texture pops in your mouth the minute it hits your taste buds. It’s just the right amount of richness with a hint of onion flavor. It has a crunchy topping of panko breadcrumbs that give it the perfect complement. I personally would call this the best mac n cheese E.V.E.R!
I won’t usually order mac and cheese out because it’s always such a disappointment. Except when I go to J.Alexander’s…this is the only side dish I ever order. I was making a meatloaf one afternoon and thought that mac n cheese would be a great comfort food side dish. I started googling copycat J Alexander mac n cheese recipes and after what turned out an arduous task came up with this copycat recipe over at T’s Recipes which seemed to have the most responses of people who tried it that commented it was very close.
After making this a couple of times now, and adjusting just a few things from the other recipe, I think I have perfected my own personal copycat recipe of this magnificent mac n cheese dish. Given I have a serious obsession with ramekins these days, I made individual portions just like they serve at the restaurant. By all means feel free to bake it in one dish.
| Copycat J Alexander’s NYO (not your ordinary) Mac n’ Cheese |
- 6 Cups chicken Stock
- 2 cubes chicken bouillon/base
- 2 cups (8 ounces) Cavatappi (also called cellentani or double elbows, is macaroni formed in a spiral tube shape with ridges)
- 3 tablespoons Olive Oil
- 2 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
- 1/2 small red onion — minced and sauteed in a bit of butter
- 1/2 tsp of minced garlic sauteed with onion
- 1 teaspoon Tabasco (more if you prefer a spicy kick)
- 2 1/4 cups fresh grated Gruyere cheese divided (I used regular gruyere and the other half a smoked gruyere to give it a smokey rustic flavor to it)
- 1/2 cup fresh grated Parmesan cheese
- Freshly ground black pepper (this dish does not need salt as there is plenty in the chicken stock. bouillon and cheese)
- 1/2c Panko
- Bring 6 cups chicken stock and 1 1/1 cubes chicken base/bouillon to rolling boil in medium saucepan.
- Add macaroni and cook until al dente, 8 to 10 minutes. (I like it to have a little hard bite bc you bake it in the oven.)
- Drain and put in large bowl, toss with Pomace Olive Oil and lemon juice.
- Melt 2 tablespoons butter in large saucepan over medium-low heat.
- Whisk in flour and cook, whisking constantly, 3 minutes.
- Gradually whisk in heavy cream, half n half, and sour cream.
- Stir in sautéed onion and garlic mixture, , sugar and Tabasco.
- Simmer gently, stirring often, 15 minutes.
- Remain on low heat and stir in 1 1/2 cups of gruyere and parmesan cheese.
- Season to taste with pepper.
- Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish (or 3-4 ramekins) and sprinkle with 1/2 of remaining cheese mixture.
- Top with remaining macaroni and remaining cheese mixture.
- Melt remaining 1 tablespoon butter and 1/2 cube chicken base in small skillet over medium heat.
- Add panko and toss to coat. (don’t brown in pan)
- Sprinkle buttered panko and over top of macaroni.
- Bake at 350: F. until panko is lightly browned, about 25-30 minutes.
- Let stand 5 minutes before serving. Makes 4 servings.
Have you every tried a copycat recipe of your own?
