Alix Traeger is serving up comfort and keeping it real in her debut cookbook, reminding readers that mistakes in the kitchen and in life can lead to something unexpectedly delicious.
The social media star joined "Good Morning America" and "GMA3" on Wednesday to chat about "Scratch That: Embrace the Mess, Cook to Impress," which features over 100 approachable recipes and practical tips for navigating (or recovering from) common kitchen mishaps.
For the "GMA" audience, Traeger showcased two standout dishes: Leeky Mac & Cheese with Crispy Fried Onion Crumbs and Salted Malted Brown Butter Chocolate Chip Cookies.
Check out the recipes below to try them in your own kitchen.
Jamika Pessoa cooks Mediterranean Superfood Mac n Cheese
Makes 8 to 10 servings
"I have a hot take: Mac and cheese is delicious, but it's just begging for a little extra something," Traeger writes in her cookbook. "Enter leeks -- pungent yet subtle, they bring a delicate sweetness and savoriness that elevates the whole dish. It's proof that even the simplest things have room for depth. And speaking of depth, why settle for regular breadcrumbs when you can have crispy fried onion crumbs? We're making those from scratch here, but if you want to go the store-bought route, grab a cup of fried onions and call it a day -- no judgement!"
Ingredients
2 tablespoons unsalted butter, plus more for greasing
For the crispy fried onions:
2 cups vegetable oil, for frying
1/2 medium yellow onion, thinly sliced
1 cup buttermilk
1 cup all-purpose flour Kosher salt
For the mac and cheese:
Kosher salt
8 ounces elbow macaroni, small shells, or orecchiette
2 medium leeks, white and light green parts only, halved lengthwise, thinly sliced and cleaned
3 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups freshly grated sharp cheddar cheese
1 cup freshly grated Gruyere cheese or another favorite melting cheese, such as fontina or Gouda
Freshly ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Finely chopped fresh parsley, for serving
Directions
1. Preheat the oven to 375 F. Grease a 9-by-12-inch baking dish with butter.
2. Make the fried onions. Pour the vegetable oil into a large deep skillet. Clip a deep-fry thermometer to the side of the pan and heat the oil over medium-high heat until it reaches 375 F. Line a plate with paper towels.
3. In a medium bowl, combine the onion and buttermilk and set aside to soak for 10 minutes. Place 1 cup of the flour in a shallow bowl. Working in batches, lift a handful of the onions from the buttermilk, allowing the excess to drip off, and dredge them in the flour to coat, shaking off any excess flour. Add the coated onions to the hot oil and cook, stirring occasionally, until golden and crispy, 2 to minutes. Use a slotted spoon to transfer to the paper towels to drain and immediately season with salt. Repeat with the remaining onions.
4. Make the mac and cheese. Fill a large Dutch oven or heavy-bottomed pot with water and bring to a boil over high heat. Salt the water so it's salty like the tears of happiness you will cry when you eat this mac and cheese. Add the macaroni and cook for 3 to 4 minutes less than the package directions for al dente, then drain.
5. In the pot you used for the pasta, melt the butter over medium-high heat. Add the leeks and cook, stirring occasionally, until soft and slightly caramelized, 8 to 10 minutes. Sprinkle the remaining 3 tablespoons of flour over the leeks and stir to coat. Reduce the heat to low and cook, stirring continuously, until the raw flour taste has cooked out, 1 to 2 minutes.
6. Gradually pour in the milk, whisking continuously to avoid lumps. Increase the heat to medium-low and cook, stirring often, until it thickens and becomes creamy, and coats the back of a spoon (when you lift your spoon out of the sauce and draw a line down it with your finger, it leaves a trail), 5 to 7 minutes. Slowly whisk in the cheddar and Gruyere, allowing them to melt into the sauce and create a smooth mixture, 2 to 3 minutes. Remove the pot from the heat and season the cheese sauce generously with salt and pepper to your liking (it needs a good amount of salt).
7. Add the cooked macaroni to the cheese sauce and stir to coat evenly. Taste and adjust the seasoning again. Transfer the macaroni and cheese mixture to the prepared baking dish.
8. In a food processor, pulse the crispy fried onions into coarse crumbs (they may get a little soggy, but don't worry, they'll crisp up again), or place them on a cutting board and coarsely chop. Sprinkle the crispy fried onion crumbs and the Parm over the top of the mac and cheese.
9. Bake for 20 to 25 minutes, until the top is golden and crispy and the sauce is bubbling. If you like, switch the oven to broil and cook for a few minutes for an even crispier topping, watching carefully to prevent burning.
10. Remove from the oven and let cool for 10 to 15 minutes. Garnish with parsley and serve hot.
1. Don't skip the leeks: Leeks bring a mild, sweet onion flavor that melts beautifully into the cheese sauce. They're more elegant than onions and add subtle depth.
2. Undercook your pasta: Cook pasta 3-4 minutes less than the package says -- it finishes cooking in the oven. This prevents a mushy mac and gives a better bite.
3. Crispy onion topping > Breadcrumbs: Fried onion crumbs add crunch and flavor. A shortcut? Use store-bought fried onions -- no judgment, same great texture.
4. Mix your melting cheeses: Combining cheddar and Gruyere (or fontina/Gouda) gives you tang, stretch and creaminess. Always shred your cheese fresh for a smoother sauce.
5. Salt the pasta water like you mean it: Make your water "salty like tears of happiness" so the pasta itself carries flavor -- not just the sauce.
Bonus hot tip from the book: Leeks love hiding dirt -- clean them well by slicing, soaking in cold water, and swishing to release grit before drying.
Makes about 4 dozen cookies
"Everyone needs a go-to cookie, and this is mine," Traeger writes. "It takes everything good about a chocolate chip cookie and multiplies it: The butter is browned and salted, the milk is powdered and malted, and they somehow manage to be both perfectly chewy and crispy. I know I'm calling these chocolate chip cookies but -- brace yourself -- I think chocolate chip cookies are even better WITHOUT the chocolate chips. (And don't tell me that makes it a sugar cookie -- sugar cookies are basic and sweet, and the base of a chocolate chip cookie is rich, buttery, and complex.)"
She continues, "For me, the chocolate gets in the way. I know many people out there will passionately disagree with me, and I'm not one to tell you what to do, so consider this a choose-your-own-chocolate adventure."
Ingredients
1 cup (2 sticks) salted butter
2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup malted milk powder
2 teaspoons pure vanilla extract
Up to 12 ounces semisweet or milk chocolate chips (optional)
Flaky salt
Directions
1. Melt the butter in a small saucepan over medium heat, then cook, stirring continuously, just until brown bits appear at the bottom and the butter smells nutty and fragrant, about 7 minutes. Immediately transfer the butter to a small heatproof bowl, being sure to scrape out all the browned milk solids from the pan. Let cool for about 10 minutes.
2. In a small bowl, whisk together the flour and baking soda. In a large bowl, whisk together the brown sugar, granulated sugar, and cooled brown butter until well combined. Add the eggs and whisk until smooth. Add the malted milk powder and vanilla and whisk again. Add the dry ingredients to the wet ingredients and stir with a spatula to combine -- don't overmix. Fold in as many chocolate chips as your heart desires, or skip them. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
3. When you're ready to bake, position a rack in the center of the oven and preheat to 375 F. Line a baking sheet with parchment paper.
4. Scoop 1-tablespoon portions of the dough onto the prepared baking sheet, leaving at least 2 inches between each. Sprinkle each cookie with a little flaky salt. (At this point, you can freeze the balls of dough on the baking sheet until solid, then transfer them to a resealable plastic bag and store in the freezer for up to 3 months. When the craving strikes, bake them straight from frozen, adding a minute or two to the baking time.)
5. Bake for 8 to 10 minutes, until the edges are golden brown. Remove from the oven. For a softer cookie, let them rest on the baking sheet for 3 minutes before transferring to a wire rack; for a crispier cookie, let them rest for 10 minutes. Either way, let them cool completely on the rack before eating, about 1 hour. Store the cookies in an airtight container at room temperature for up to a few days.
1. Brown butter = big flavor: Cooking the butter until golden brown creates a nutty, toasty richness that sets these cookies apart. Use a light-colored pan so you can see when it's ready.
2. Malted milk powder is the secret weapon: This retro ingredient adds a creamy, milkshake-y vibe and amps up the browning. It's what makes these taste like a childhood treat, but upgraded.
3. Chill the dough: Resting the dough for at least an hour develops flavor and makes for a chewier texture. It also helps the cookies bake up thick with crisp edges.
4. A sprinkle of salt brings out the flavor: Flaky salt on top balances sweetness and makes every bite pop.
5. Choose your own chocolate adventure: You can add chocolate chips -- but you don't have to. I actually prefer these without chocolate, so the brown butter and malted flavor really shine. No wrong way to cookie.
Bonus hot tip from the book: The transition from melted to browned butter happens fast -- use a light-colored pan so you can watch it closely and catch it at peak golden, nutty perfection.
Recipes reprinted with permission from "Scratch That: Embrace the Mess, Cook to Impress" by Alix Traeger © 2025. Published by Union Square & Co. Photographs by Kristin Teig.
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