MACARONI and CHEESE
J. Alexander's Restaurant Copycat Recipe
6 cups chicken stock
2 cubes chicken bouillon/base
2 cups (8 oz.) Cavatappi
3 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon sugar
3 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1/2 cup sour cream
1/2 cup half and half
1/2 small red onion, diced (sauteed in butter)
1/2 teaspoon of minced garlic (sauteed in butter)
1 teaspoon Cholula Brand Hot Sauce (more if you prefer a spicy kick)
2 1/4 cups fresh grated Gruyere cheese divided
1/2 cup fresh grated Parmigiano-Reggiano Cheese
freshly ground black pepper
1/2 cup Panko bread crumbs
Bring the chicken stock and bouillon to rolling boil in medium saucepan. Add the pasta and cook until al dente, 8 to 10 minutes. Drain and put in large bowl, toss with olive pomace 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 sauteed 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. Sprinkle buttered panko and over top of macaroni. Bake at 350 degrees until the bread crumbs are lightly browned, about 25 to 30 minutes. Let stand 5 minutes before serving. Makes 4 servings.