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Cheesecake Factory Mac and Cheese Balls

Easy Cheesecake Factory Mac and Cheese Balls Recipe

Bring the taste of the Cheesecake Factory to your own kitchen with our easy-to-follow recipe for homemade mac and cheese balls.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 182 kcal

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.
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