J Alexanders Mac and Cheese Recipe
Craving creamy, cheesy comfort? This J Alexanders Mac and Cheese Recipe is pure bliss. Golden topping and gooey cheese pull—restaurant quality at home. Perfect side or main dish.
Ingredients
- 450 g elbow macaroni or cavatappi
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 liter whole milk warmed
- 400 g sharp cheddar cheese shredded
- 200 g Monterey Jack cheese shredded
- 1 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and white pepper to taste
- Topping:
- 1 cup breadcrumbs
- 4 tbsp melted butter
- 1/4 cup grated Parmesan
Instructions
Cook the Pasta
- Boil large pot salted water. Add macaroni. Cook al dente—2 mins less than package. Drain well. Rinse cold water. Stop cooking. Toss light oil if sticky. Takes 10 minutes total. Perfect texture key.
Make Cheese Sauce Base
- Melt 4 tbsp butter in saucepan medium heat. Whisk flour. Cook 2 mins—no raw taste. Slowly pour warm milk whisking constantly. Smooth thickens 5-7 mins. Béchamel base ready now. Creamy foundation made.
Add Cheeses and Seasoning
- Remove from heat. Stir shredded cheddar and Jack. Melts smooth. Add mustard powder, garlic powder, onion powder. Salt, white pepper taste. Creamy golden sauce perfect. Takes 3 minutes. Flavor magic happens.
Combine Pasta and Sauce
- Large bowl. Mix cooked pasta with cheese sauce. Coat every piece. Pour into greased 9x13 dish. Spread even. Ready for baking. This takes 2 minutes. Luscious mixture complete.
Make Crunchy Topping
- Mix breadcrumbs, melted butter, Parmesan. Sprinkle over pasta evenly. Golden crust awaits. Bake 180°C (350°F) 25-30 mins. Bubble edges, brown top. Golden deliciousness achieved.
Notes
- Grate cheese yourself—pre-shredded has starch, doesn't melt.
- Warm milk prevents lumps in sauce.
- Use cavatappi pasta—holds sauce better.
- Add cooked bacon bits for smoky version.
- Swap half cheddar for gouda—extra creamy.
- Make spicy: Dash cayenne in sauce.
- Double cheese on top for ultimate crust.
- Let rest 10 mins after baking—sets perfectly.