We’ve always been fans of J Alexander’s Mac N Cheese, that irresistible blend of creamy cheese and perfectly baked pasta that’s become a restaurant favorite. Originating from their cozy American eateries, this dish captures the essence of comfort food we can’t get enough of.
In our kitchen adventures, we’ve perfected a homemade version of J Alexander’s Mac N Cheese recipe that delivers bold flavors without the wait. Join us as we share tips to make it your go-to crowd-pleaser.
Ingredients
To bring our homemade version of J Alexander’s Mac N Cheese to life, we’ve compiled a list of essential ingredients. We’ve ordered them based on how they’re used in the recipe for seamless preparation. Each item includes precise measurements and any necessary prep notes to ensure bold flavors and that creamy texture you love.
- Elbow macaroni: 1 pound, uncooked – This forms the base, so cook it al dente for the perfect bite.
- Unsalted butter: 4 tablespoons – Melt this first to create a rich roux that binds the sauce.
- All-purpose flour: ¼ cup – Used immediately after the butter to thicken the sauce without lumps.
- Whole milk: 4 cups – Added gradually to the roux for a smooth, velvety consistency that enhances the dish’s creaminess.
- Sharp cheddar cheese: 2 cups, shredded – Stir this in next for its tangy melt that defines J Alexander’s Mac N Cheese signature taste.
- Gruyère cheese: 1 cup, shredded – Incorporated with the cheddar to add a nutty depth and extra gooeyness.
- Salt: 1 teaspoon – Season to taste after combining the sauce elements.
- Black pepper: ½ teaspoon, freshly ground – Added for a subtle kick that balances the richness.
- Mustard powder: ½ teaspoon – Blended in for a hint of sharpness that elevates the cheeses’ flavors without overpowering.
Instructions
We guide you through crafting our perfected J Alexanders Mac N Cheese recipe with simple steps that deliver its signature creamy texture and bold flavors.
Prep
First, we bring a large pot of salted water to a boil and add 8 ounces of uncooked elbow macaroni. Cook for 7-8 minutes until al dente then drain and set aside to maintain that ideal chewy base for our dish.
Next, we grate 2 cups of sharp cheddar cheese and 1 cup of Gruyère cheese ensuring they melt smoothly into the sauce. In a separate bowl, we measure out 2 tablespoons of unsalted butter, 2 tablespoons of all-purpose flour, 2 cups of whole milk, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of mustard powder for that tangy depth that elevates J Alexanders Mac N Cheese.
Cook
We melt the 2 tablespoons of unsalted butter in a medium saucepan over medium heat then whisk in the 2 tablespoons of all-purpose flour to form a roux. Cook for 1-2 minutes until it bubbles and turns golden creating a base for the rich, velvety sauce.
Gradually, we pour in the 2 cups of whole milk while whisking constantly to avoid lumps and bring the mixture to a simmer. Once thickened—about 3-4 minutes—we stir in the grated sharp cheddar and Gruyère cheeses along with the salt, black pepper, and mustard powder until the sauce becomes irresistibly smooth and glossy with a warm, cheesy aroma that promises comfort in every bite.
Assemble
We combine the cooked elbow macaroni with the cheese sauce in a large mixing bowl ensuring every noodle is coated for that ultimate creamy consistency. Transfer the mixture to a greased baking dish and optionally sprinkle an extra ½ cup of sharp cheddar on top for a golden crust.
Bake in a preheated oven at 350°F for 20-25 minutes until bubbly and lightly browned then let it rest for 5 minutes before serving to lock in the flavors of our homemade J Alexanders Mac N Cheese.
Tools and Equipment
To seamlessly follow our step-by-step instructions for crafting J Alexander’s Mac N Cheese, we recommend gathering the right tools and equipment. These essentials ensure efficient preparation, help achieve that creamy texture and golden bake, and make the process straightforward for home cooks.
Here’s a curated list of the key items you’ll need, organized by their role in the recipe:
- Large Pot: For boiling the elbow macaroni to al dente perfection; choose one with a 4- to 6-quart capacity to prevent overflow and ensure even cooking.
- Colander: Essential for draining the cooked macaroni quickly; opt for a fine-mesh version to avoid losing smaller pasta pieces and maintain that signature creamy consistency.
- Medium Saucepan: Used to create the roux and cheese sauce; a 2- to 3-quart size works best for gradual milk addition and smooth whisking without splattering.
- Whisk: Our go-to for blending the flour into butter and incorporating milk to avoid lumps; a sturdy silicone or stainless steel whisk enhances control and results in a velvety sauce.
- Cheese Grater: For freshly grating sharp cheddar and Gruyère; we prefer a box grater with both fine and coarse sides to achieve the ideal melt and flavor integration.
- Measuring Cups and Spoons: Accurate measurements are crucial for ingredients like flour, milk, and seasonings; use a set with clear markings to guarantee the rich, balanced taste we aim for.
- Wooden Spoon or Silicone Spatula: Perfect for stirring the sauce and mixing macaroni; these heat-resistant tools prevent scratching your cookware while ensuring even distribution.
- Baking Dish: A 9×13-inch oven-safe dish for combining everything and baking; glass or ceramic options promote even heating and that bubbly, golden top.
- Oven: Preheat to 350°F for the final bake; ensure it’s calibrated for consistent results to lock in those comforting flavors.
With these tools at hand, you’ll execute our recipe with confidence and ease, turning out a homemade version of J Alexander’s Mac N Cheese that’s as irresistible as the original.
Make-Ahead Instructions
One of the best ways we find to simplify mealtime with our homemade J Alexander’s Mac N Cheese is to prepare it ahead, allowing the rich, creamy cheese sauce to meld and intensify its comforting flavors for even better results at serving time.
Preparing the Dish in Advance
Follow these steps to assemble the mac and cheese up to 24 hours before baking:
- Step 1: After combining the cooked macaroni with the cheese sauce in the instructions from our previous section, transfer the mixture to the prepared baking dish but do not bake it yet. We recommend covering the dish tightly with plastic wrap or aluminum foil to prevent drying.
- Step 2: Let the assembled dish cool completely at room temperature for about 30 minutes. This step helps maintain the velvety texture and prevents condensation that could make the topping soggy.
- Step 3: Refrigerate the covered dish immediately. For optimal flavor, we suggest letting it chill for at least 2 hours or up to 24 hours, giving the sharp cheddar and Gruyère cheeses time to infuse their bold, nutty notes into the pasta.
Freezing for Longer Storage
If you want to extend the make-ahead option, freezing works wonders for preserving the dish’s golden, bubbly goodness. Here’s how we do it:
- Assemble as above: Prepare the mac and cheese mixture as described, cool it, then wrap the baking dish securely with freezer-safe foil or place it in a freezer-safe container.
- Freeze promptly: Store in the freezer for up to 2 months. Note: Freezing can slightly alter the creamy consistency, so we advise thawing overnight in the refrigerator before baking to ensure even heating.
To make this information easy to reference, we’ve compiled key make-ahead timelines and tips in the table below:
| Make-Ahead Option | Storage Time | Key Tips for Best Results |
|---|---|---|
| Refrigeration | Up to 24 hours | Cover tightly to retain moisture and flavors; reheat directly from fridge at 350°F for 25-30 minutes. |
| Freezing | Up to 2 months | Thaw in fridge for 12-24 hours; bake as usual and add 5-10 minutes to cooking time for a perfectly golden crust. |
Reheating and Baking Tips
When you’re ready to serve, remove the dish from the refrigerator or freezer and let it sit at room temperature for 15-20 minutes to ensure even baking. Preheat your oven to 350°F, uncover the dish, and bake until hot and bubbly—about 25-35 minutes for refrigerated dishes or 40-50 minutes for thawed frozen ones. We always check for that irresistible, melty cheese pull before serving, adjusting time as needed to keep the dish creamy and flavorful without overcooking.
Conclusion
We’ve crafted this J Alexander’s Mac N Cheese recipe to bring restaurant-quality comfort straight to your home.
It’s a versatile dish that elevates everyday meals with its creamy goodness.
Give it a try and you’ll see why it’s a crowd-pleaser—we’re sure it’ll become one of your go-to favorites.
Frequently Asked Questions
What is J Alexander’s Mac N Cheese?
J Alexander’s Mac N Cheese is a popular comfort food dish from their American restaurants, known for its creamy texture and rich, bold flavors. This homemade version replicates that signature taste using simple ingredients like elbow macaroni, cheddar, and Gruyère cheeses.
What ingredients are needed for the homemade recipe?
You’ll need uncooked elbow macaroni, unsalted butter, all-purpose flour, whole milk, sharp cheddar cheese, Gruyère cheese, salt, black pepper, and mustard powder. Precise measurements ensure a creamy, flavorful result—gather everything for easy prep.
How do I make J Alexander’s Mac N Cheese at home?
Start by cooking elbow macaroni. Make a roux with butter and flour, add milk to create a smooth sauce, then mix in grated cheeses and seasonings. Combine with macaroni, transfer to a baking dish, and bake at 350°F until bubbly and golden. Let it rest before serving for enhanced flavors.
What tools are required to prepare this dish?
You’ll need a large pot for boiling macaroni, a colander for draining, a medium saucepan and whisk for the sauce, a cheese grater, measuring cups and spoons, a wooden spoon or spatula, and a baking dish. Preheat your oven to 350°F for the perfect bake.
Can I make J Alexander’s Mac N Cheese ahead of time?
Yes, prepare it up to 24 hours in advance by assembling, cooling, and refrigerating. For longer storage, freeze it to retain flavors. When ready, reheat in the oven, adding a few minutes if refrigerated or frozen to ensure it’s hot and bubbly.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, bake in a 350°F oven until warmed through, about 20-30 minutes for refrigerated or 45-60 minutes for frozen, covering with foil to prevent drying.