Remove from heat and stir in 1 1/2 cups cheese. Simmer gently, stirring often, 15 minutes. Whisk in flour and cook, whisking constantly, 3 minutes. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add macaroni and cook until just tender, 8 to 10 minutes. If you try it, please post and let me know what you think!I swear that instead of bread crumbs, they used croutons though, because they were really really crunchy.ģ tablespoons butter - divided plus extra for greasing panīring 6 cups water and 1 1/2 teaspoons salt to rolling boil in medium saucepan. I just found the recipe, so I will for sure have to try it one of these days to see how it compares. This recipe is the closest thing to the real one, although I haven’t tried it myself. Alexander’s that has the BEST mac and cheese I have ever had. I have been a lurker on your blog for a while now, and I love all the stuff you share! I grew up in El Cajon, so San Diego is my hometown! It makes me homesick when you talk about places you go.Īnyway…I now live in Kansas, and there is a restaurant called J. Broil until the crumbs are deep golden brown, 3-5 minutes (usually 2 minutes for me!), rotating the pan necessary for even browning. Transfer the mixture to a broiler-safe 13 by 9 inch baking dish and sprinle evenly with bread crumbs. Add the pasta and cook over med-low heat, stirring constantly, until the mixture is steaming and heated through, about 6 minutes.Ĥ. Off the heat, whisk in the cheeses and 1 tsp salt until the cheeses are fully melted. Whisking constantly, gradually add the milk bring the mixture to a boil, whisking constantly (the mixture must reach a full boil to fully thicken), then reduce the heat to medium and simmer, whisking occasionally, unil thickened to the consistency of heavy cream, about 5 minutes. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute.
Add flour, mustard, and cayenne and whisk well to combine. In now empty Dutch oven, heat the butter over med-high heat until foaming.
Add the macaroni and 1 tbsp salt and separate the noodles. Bring 4 quarts water to a rolling boil in a Dutch oven over high heat. Adjust and oven rack to the lower-middle position and heat the broiler. Pulse the bread and butter in a food processor until the crumbs are no larger than 1/8 inch, ten to fifiteen 1 second pulses. 6 slices of good-quality white sandwich bread, torn into rough piecesģ Tbsp cold unsalted butter, cut into 6 piecesĨ ounces Monterey Jack cheese, shredded (2 cups)Ĩ ounces sharp cheddar cheese, shredded (2 cups)ġ.
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