Cheesecake Factory’s Mac and Cheese Balls recipe are famous appetizers. They are made by mixing macaroni and cheese with Parmesan cheese and herbs, making balls, breading, and frying until crispy.
The result is a decadent snack that combines the creamy, comforting tastes of mac and cheese with the crunch of fried appetizers. For taste, Mac and Cheese Balls are served with marinara or ranch.
How to Make Cheesecake Factory Mac and Cheese Balls
The Cheesecake Factory Mac and Cheese Balls are my favorite appetizer. I love these tasty balls, and I’ll tell you why you should too.
I love mac and cheese. I love it. The Cheesecake Factory’s Mac and Cheese Balls elevate it. The crunchy outside reveals a warm, gooey middle of delicious mac and cheese. Delicious flavors and sensations.
Don’t believe me. Mac & Cheese Balls are one of the Cheesecake Factory’s most popular snacks. They’re loved worldwide for good reason.
The Cheesecake Factory Mac & Cheese Balls wowed my friend who said she didn’t like mac and cheese. She ordered them as her main course since she enjoyed the crunchy exterior and gooey mac and cheese middle!
I’ll show you how to make Cheesecake Factory Mac and Cheese Balls at home and answer your concerns in this post.
Cheesecake Factory Mac and Cheese Balls Ingredients
To make your own Cheesecake Factory Mac and Cheese Balls, you’ll need the following ingredients:
- 1 pound elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 2 cups panko bread crumbs
- 2 large eggs
- Vegetable oil for frying
Step by Step Instruction to Make Cheesecake Factory Mac and Cheese Balls
Step 1 Cook the Macaroni
Cook the macaroni according to the package instructions until it’s al dente, then drain and set it aside.
Step 2 Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk and heavy cream and bring the mixture to a simmer, whisking constantly. Add the cheddar cheese, Parmesan cheese, cayenne pepper, garlic powder, onion powder, oregano, and basil, and whisk until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste.
Step 3 Combine the Macaroni and Cheese Sauce
Add the cooked macaroni to the cheese sauce and stir until it’s evenly coated.
Step 4 Chill the Mac and Cheese
Transfer the mac and cheese to a large bowl and refrigerate until it’s completely chilled, at least 2 hours or up to overnight.
Step 5 Shape the Mac and Cheese Balls
Using a cookie scoop or spoon, scoop the mac and cheese into 1 1/2-inch ball and place them on a baking sheet lined with parchment paper.
Step 6 Coat the Mac and Cheese Balls
In a shallow dish, beat the eggs with a fork. In another shallow dish, add the panko bread crumbs. Dip each mac and cheese ball into the egg mixture, then roll it in the bread crumbs, pressing gently to adhere.
Step 7 Fry the Mac and Cheese Balls
In a large pot or deep fryer, heat the vegetable oil to 375°F. Fry the mac and cheese balls in batches until they’re golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer the balls to a paper towel-lined plate to drain excess oil.
Step 8 Serve and Enjoy!
Serve the Cheesecake Factory Mac and Cheese Balls while they’re still warm, with your favorite dipping sauce on the side.
How To Serve Cheesecake Factory Mac and Cheese Balls
My Cheesecake Factory Mac and Cheese Balls are a delicious treat for parties and game days. I display them on a platter or in a basket with parchment paper or a decorative napkin.
I usually serve marinara sauce or ranch dressing on the side, but you can also try a fiery aioli or cheesy fondue.
I serve mac and cheese cakes warm and crispy. To warm them, I bake them at 350°F for 10 minutes. If there are leftovers (rare in my home!), I’ll store them in an airtight container in the refrigerator for up to 2 days and reheat them in the oven or microwave.
Cheesecake Factory Mac and Cheese Balls Variations
Bacon improves everything, right? Before forming and frying the balls, add cooked, chopped bacon to the mac and cheese. Salty and smoky, it complements the gooey cheese.
Use Different Cheeses: The recipe asks for cheddar and Parmesan, but you can use other cheeses to customize the flavor. For more flavor, mix mozzarella, Gouda, and blue cheese.
Make them spicy: Add diced jalapeños or red pepper flakes to the mac and cheese mixture before shaping the disks. Add some heat with a fiery dipping sauce.
Mac and cheesecakes can be made gluten-free. Use gluten-free bread crumbs or ground rice crackers.
Bake Instead of Fry: Instead of frying the balls in hot oil, bake them for a healthy option. Bake the balls on a parchment-lined baking tray at 400°F for 15-20 minutes until golden and crispy.
Store & Reheating Cheesecake Factory Mac and Cheese Balls
Refrigerator: Cool leftover mac and cheese balls to room temperature before keeping them in an airtight container or resealable plastic bag. Consume within 2 days.
Freeze them for longer storage. After cooling to room temperature, arrange them in a single layer on a parchment-lined baking tray. After freezing for an hour, place them in a secure container or plastic bag. Store them for 2 months.
Reheating: Reheat your saved mac and cheese balls in the oven or microwave. Heat the balls in a 350°F oven on a parchment-lined baking tray. Bake until hot and crispy, 10-12 minutes. Microwave the disks for 30 seconds to 1 minute on a microwave-safe plate.
Can These Be Made In An Air Fryer?
Yes, Cheesecake Factory Mac and Cheese Balls can be made in an air fryer for a healthier version. Air frying the mac and cheese balls gives them the same crispy exterior as deep frying but with less oil and fat.
And it’s a quick and easy way to make them without having to heat up a pot of oil.
Can I make the mac and cheese mixture ahead of time?
Yes, you can make the mac and cheese mixture ahead of time and store it in the refrigerator until you’re ready to shape and fry the balls. Just make sure to let the mixture come to room temperature before shaping the balls, as it will be easier to work with.
Can I use different types of pasta for the mac and cheese mixture?
Yes, you can use different types of pasta for the mac and cheese mixture. However, keep in mind that the texture and flavor may vary slightly depending on the type of pasta you use. Stick with small pasta shapes like elbow macaroni or shells for the best results.
Can I bake the mac and cheese balls instead of frying them?
Yes, you can bake the mac and cheese balls instead of frying them for a healthier version. Simply place them on a baking sheet lined with parchment paper and bake at 400°F for 15-20 minutes or until golden brown and crispy.
Easy Cheesecake Factory Mac and Cheese Balls Recipe
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 2 cups panko bread crumbs
- 2 large eggs
- Vegetable oil for frying
Instructions
- Cook the macaroni according to the package instructions until it’s al dente, then drain and set it aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk and heavy cream and bring the mixture to a simmer, whisking constantly. Add the cheddar cheese, Parmesan cheese, cayenne pepper, garlic powder, onion powder, oregano, and basil, and whisk until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce and stir until it’s evenly coated.
- Transfer the mac and cheese to a large bowl and refrigerate until it’s completely chilled, at least 2 hours or up to overnight.
- Using a cookie scoop or spoon, scoop the mac and cheese into 1 1/2-inch balls and place them on a baking sheet lined with parchment paper.
- In a shallow dish, beat the eggs with a fork. In another shallow dish, add the panko bread crumbs. Dip each mac and cheese ball into the egg mixture, then roll it in the bread crumbs, pressing gently to adhere.
- In a large pot or deep fryer, heat the vegetable oil to 375°F. Fry the mac and cheese balls in batches until they’re golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer the balls to a paper towel-lined plate to drain excess oil.
Notes
- Chill mac and cheese. It solidifies to make disks. Warm mac won’t allow that.
- Fry mac and cheese cakes without crowding the oil.
- Drain the balls after frying to avoid fogginess.
- Props! Another Cheesecake Factory favorite is a juicy burger with a newly cooked mac and cheese ball.
