J Alexanders Mac and Cheese Recipe (Famous NYO Mac and Cheese)

J. Alexander’s Mac and Cheese Recipe is one of those dishes that proves comfort food can be downright luxurious.

J. Alexander’s famous Not Your Ordinary (NYO) Mac & Cheese isn’t the boxed-blue comfort many of us grew up with — it’s a rich, restaurant-style side built on heavy cream instead of milk, a silky roux, and a blend of Gruyere and Parmesan that gives the sauce its signature depth.

Originally adapted from a modified Joy of Cooking method, the Nashville-born chain elevated it into a fan obsession, often serving the mac in individual ramekins capped with a crunchy panko crown.

I learned the recipe from my aunt who was manager at the restaurant. Today, I’m making the copycat of J Alexanders mac and cheese in my kitchen.

This dish is always loved my my kids and family members like the Mikes farm one. So if you want to try to make the mac and cheese, then you can follow my instructions.

Why This Copycat Mac and Cheese is Better Than Original J Alexander’s?

Making it at home means you control the salt, the crust, and the comfort-level of the sauce — and you can make it exactly how your family likes.

The restaurant version is delightful, but when you cook it yourself you can: use higher-quality cheeses, tweak the heat and acid, add a touch more cream, and avoid the rush that sometimes leaves the sauce a touch gummy.

This recipe replicates the signature restaurant profile (Gruyère’s nuttiness + Parmesan’s bite + a creamy sour-cream finish), but makes it more forgiving and home-kitchen friendly — plus it’s cheaper and you get leftovers that reheat beautifully.

Perfect For

• Weeknight dinners when you want something comforting but slightly elevated.
• Potlucks and family gatherings — it travels well and feeds a crowd.
• When you need a creamy side for steak, roasted chicken, or smoky barbecued pork.
• Feeding picky eaters while sneaking in grown-up flavors (hello, Gruyère).
• Making ahead on busy days and finishing in the oven before guests arrive.

J. Alexander’s Mac and Cheese Ingredients

• 8 oz (½ box) elbow macaroni — Use a good-quality dried pasta like Barilla or De Cecco for firm texture; don’t overcook. Small shells or cavatappi also work if you want more sauce pockets.
• ¼ cup diced onion — Yellow onion is classic for a sweet, savory base. Use white onion if you prefer a cleaner sharpness. Keep the dice small so the onion melts into the sauce.
• 1 garlic clove, minced — Fresh is best. If you must, ¼ tsp garlic powder can substitute, but fresh brightens the sauce.
• 2 tbsp butter — Unsalted butter lets you control salt. If you like a little nutty flavor, browned butter is a delicious twist.
• 2 tbsp olive oil — A neutral extra-virgin is fine; it helps the roux stay silky and prevents the butter from burning.
• ¼ cup + 2 tbsp all-purpose flour — This makes the roux to thicken the sauce. Measure carefully and cook briefly so the flour loses its raw taste.
• 1 tsp Better Than Bouillon (chicken base) — Concentrated flavor without the sodium bomb of canned broth. Substitute 1 cup low-sodium chicken broth if you prefer.
• 1 cup water (mixed with the bouillon to create chicken broth) — Warm water helps the roux incorporate smoothly.
• 1½ cups heavy whipping cream — The backbone of that rich mouthfeel. Half-and-half will work in a pinch but the sauce will be lighter and less stable under heat.
• 8 oz grated Gruyère cheese — The star: nutty, melty, and slightly sweet. If you can’t find Gruyère, Emmental or Swiss-style cheese is the closest substitute. Grate fresh for best melt.
• 4 oz grated Parmesan cheese — Adds sharpness and depth. Use real Parmigiano-Reggiano, not pre-grated powder, for best flavor.
• 1 tbsp lemon juice — Brightens the whole sauce and keeps the cheese from feeling heavy. Fresh lemon > bottled.
• 1 tsp sugar — A small pinch balances the acidity and deepens the savory notes; don’t skip it.
• ½ cup + 2 tbsp sour cream — Adds tang and silkiness. Full-fat gives the best texture; Greek yogurt can substitute (use slightly less).
• 1 tsp Tabasco sauce — A mild hit of heat and tang. Substitute with a few dashes of your favorite hot sauce or cayenne to taste.
• Panko breadcrumbs — For that crunchy finish. Use Japanese-style panko for the best airy crunch. Toss with a little melted butter before topping for an even browner crust.

Kitchen Equipment Needed

• Large pot
• Large sauté pan or Dutch oven
• Whisk
• Wooden spoon or heatproof spatula
• Cheese grater
• Measuring cups and spoons
• 9×9 (or similar) baking dish
• Oven mitts
• Cooling rack

How To Make J. Alexanders Mac and Cheese

Step 1 | Cook the Pasta and Prepare Ingredients

Bring a large pot of salted water to a boil. Cook 8 oz elbow macaroni until al dente (usually 1–2 minutes less than package directions). Drain and set aside. While the pasta cooks, dice the onion, mince the garlic, and grate the Gruyère and Parmesan so everything is ready to go — cheese melts fastest when room temperature.

Step 2 | Build the Fat Base

In the same pot (or a large sauté pan/Dutch oven) over medium heat, melt 2 tbsp butter with 2 tbsp olive oil. Add the diced onion and cook until translucent and soft, about 4–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Tip: low and slow — you want softened onion, not browned bits (unless you like that caramel flavor).

Step 3 | Form the Roux

Sprinkle in ¼ cup + 2 tbsp all-purpose flour and stir continuously to form a smooth paste with the fat. Cook the roux for about 1–2 minutes to cook out the raw flour taste, whisking constantly. This creates the base that will thicken your sauce evenly.

Step 4 | Add the Broth and Thicken

Mix 1 tsp Better Than Bouillon into 1 cup warm water to make a quick chicken broth, then gradually whisk it into the roux, scraping any flavorful brown bits from the pan. Continue whisking until the mixture thickens and is lump-free. If it feels too thick, a splash of extra warm water or cream later will loosen it.

Step 5 | Add the Cream and Melt the Cheeses

Pour in 1½ cups heavy whipping cream and stir until smooth and slightly thickened. Reduce heat to low, then fold in 8 oz grated Gruyère and 4 oz grated Parmesan a handful at a time, stirring until fully melted before adding more.

When the cheese is melted and silky, stir in 1 tbsp lemon juice and 1 tsp sugar. Let the sauce rest off the heat for about 10 minutes to get the temperature down slightly; this helps stop the sauce from seizing.

Step 6 | Finish the Cheese Sauce

After the sauce has cooled a touch, stir in ½ cup + 2 tbsp sour cream and 1 tsp Tabasco until the mixture is silky and combined. Taste and adjust seasoning — add salt and freshly ground black pepper as needed.

Tip: Adding sour cream off-heat keeps it from breaking and preserves the tang.

Step 7 | Combine with Pasta and Assemble

Grease your baking dish lightly. Add the cooked macaroni and pour the cheese sauce over it, folding gently until every piece is coated. Transfer to the baking dish. Sprinkle an even layer of panko breadcrumbs on top; toss the panko with 1–2 tbsp melted butter first if you like a golden, toasted finish.

Step 8 | Bake and Serve

Preheat the oven to 350°F (175°C). Bake uncovered for 30 minutes, or until the top is golden and the edges are bubbling. Let the dish rest 5–10 minutes before serving so the sauce sets slightly. Serve hot and watch it disappear.

Helpful Tips for J Alexanders Mac and Cheese

• Grate your own cheese. Pre-shredded cheese often contains anti-caking agents that affect melt.
• Don’t rush the roux. A properly cooked roux prevents a pasty flour taste and gives glossy sauce.
• Low heat when melting cheese. Too-high heat makes cheeses break and become grainy.
• Cool the sauce slightly before adding sour cream. This prevents curdling and keeps the texture silky.
• Panko + butter = better crunch. Toss panko with melted butter for even browning.

Watch Out for These Mistakes While Making

• Overcooking the pasta — It will continue to cook in the oven. Aim for firmer than you want.
• Adding cheese to very hot liquid — That can cause separation; cool the sauce slightly first.
• Not cooking the flour enough — Raw flour taste will come through; give the roux a minute or two.
• Using pre-shredded cheese — It can become stringy or grainy because of added anti-caking agents.
• Skipping acid — The lemon juice and Tabasco balance richness — without them the dish can taste flat.

What to Serve with J Alexanders NYO Mac and Cheese

This is a hearty, rich dish, so think contrasting textures and bright flavors. A crisp green salad with a lemon vinaigrette or quick pickled cucumbers cuts the richness beautifully.

For proteins, a simply roasted chicken, sliced smoked ham, or grilled steak pairs perfectly — the mac becomes a decadent side. If you want to keep things casual, serve with steamed broccoli or roasted Brussels sprouts tossed with a splash of balsamic.

For plating, spoon a generous portion, let the crust stay intact for that satisfying first crunch, and add a grating of fresh Parmesan and a few cracks of black pepper at the table.

J Alexanders Mac and Cheese Recipe Copycat

Can I make this without heavy cream?
Yes — you can use half-and-half or a 1:1 mix of milk and a tablespoon of butter for each cup to mimic richness, but the sauce will be lighter and slightly less stable under heat.

Can I use different types of cheese?
Absolutely. Gruyère + Parmesan creates the restaurant flavor profile, but cheddar (sharp or white), fontina, or smoked gouda are excellent substitutions — mix and match for flavor. Keep at least one firm, sharp cheese (like Parmesan) for depth.

Is there a way to make this less rich?
Use half-and-half instead of heavy cream, swap sour cream for plain Greek yogurt (use slightly less), and reduce butter. The result will be lighter but still tasty.

How do I keep the sauce from being grainy?
Melt cheese over low heat and add it gradually. Avoid overheating. Also, grate cheese fresh and ensure the roux is fully incorporated before adding cheese.

Can I add mix-ins like bacon or veggies?
Yes — cooked bacon, sautéed mushrooms, or roasted vegetables fold in nicely. Add cooked ingredients in Step 7 before baking so everything heats evenly.

Why is there lemon juice and sugar in a mac and cheese?
The lemon adds brightness that cuts richness, and a small amount of sugar balances acidity and enhances savory flavors. It’s a subtle layer, not a sweet note.

Can I prepare individual servings?
Definitely. Portion into small ramekins, top with panko, and bake until bubbly. It’s great for single servings or individual gratins.

This J. Alexander’s mac and cheese recipe really brings that warm, rich bite the dish is known for. The cream, the Gruyere, the soft pasta—it all comes together fast.

Make it for a weeknight or a big meal. Keep this J. Alexander’s mac and cheese close. You’ll reach for it again when you want simple comfort done right.