Macaroni And Cheese J Alexanders Version Recipes

CHEF JOHN'S MACARONI AND CHEESE

Chef John's Macaroni and Cheese image

This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.

Provided by Chef John

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

1 (16 ounce) package elbow macaroni
¼ cup butter
¼ cup all-purpose flour
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
⅛ teaspoon white pepper
3 cups milk
1 pinch ground nutmeg
¼ teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
½ cup panko bread crumbs
1 tablespoon butter, melted

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g

MACARONI AND CHEESE (J. ALEXANDER'S VERSION)

Macaroni and Cheese (J. Alexander's Version) image

Definitely NOT a diet recipe! 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). http://www.barillaus.com/Products/25/pipette.aspx

Provided by Kathy

Categories Cheese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces pipette pasta
3 tablespoons butter, divided (plus extra to grease pan)
2 tablespoons flour
2 cups heavy cream
1/2 onion, minced
1 bay leaf
1/4 teaspoon paprika
2 1/4 cups gruyere cheese, divided
fresh ground black pepper
1/2 cup fresh breadcrumb

Steps:

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.

Nutrition Facts : Calories 1022.8, Fat 74, SaturatedFat 44.7, Cholesterol 252.8, Sodium 428.4, Carbohydrate 60.2, Fiber 2.8, Sugar 3.3, Protein 30.4

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