Cheesecake Factory Macaroni & Cheese Balls Recipe

If you've visited The Cheesecake Factory, you know their Macaroni and Cheese Balls are nothing short of legendary. These crispy, cheesy delights are the perfect comfort food snack. What if I told you that you don’t have to wait for your next restaurant visit to indulge in them? With this easy-to-follow recipe, you can recreate the magic from the comfort of your own kitchen.

In this blog, you’ll learn how to whip up a batch of drool-worthy Macaroni and Cheese Balls Cheesecake Factory-style. We’ll cover everything you need—from preparing the perfect cheesy macaroni to achieving that golden, crispy crust. Let's get cooking!

Why You'll Love These Macaroni and Cheese Balls

Before we get started, here’s why this recipe is a winner:

• Crispy and Golden Exterior: A perfectly fried crust that delivers a satisfying crunch.
• Ooey-Gooey Center: Bites that are bursting with creamy, cheesy macaroni.
• Perfect Party Snack: They’re great for gatherings, game days, or a homemade fancy treat.
• Customizable: Switch up the cheeses or add spices to suit your taste.

Now, let's take a look at what you'll need.

Ingredients for Cheesecake Factory-Style Macaroni and Cheese Balls

To recreate these irresistible bites, you’ll need the following ingredients:

For the Macaroni and Cheese:

• 2 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (preferably whole milk)
• 1 teaspoon Dijon mustard
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ teaspoon garlic powder
• ½ teaspoon paprika (optional)
• Salt and pepper to taste

For the Coating and Frying:

• 2 cups all-purpose flour
• 3 large eggs (beaten)
• 2 cups panko breadcrumbs
• 1 teaspoon Italian seasoning
• Vegetable oil for frying

For Serving:

• Marinara sauce or ranch dressing (optional but recommended)

How to Make Macaroni and Cheese Balls

Step 1: Make the Macaroni and Cheese

1. Start by cooking the macaroni. Boil it in salted water according to the package instructions, usually about 7-8 minutes for al dente pasta. Drain and set aside.
2. While the macaroni is cooking, melt butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes to create a roux.
3. Slowly whisk in the milk and stir continuously until the mixture thickens—about 3-5 minutes.
4. Stir in the Dijon mustard, garlic powder, paprika, salt, and pepper. Add both cheeses and mix until melted and smooth.
5. Fold the cooked macaroni into the cheese sauce, ensuring even coating. Then, transfer the mixture to a dish or tray and spread it evenly. Refrigerate for 1-2 hours or until firm.

Step 2: Prep the Coating

1. Set up a breading station with three shallow dishes. Add flour to the first dish, beaten eggs to the second, and a panko mixture (panko breadcrumbs combined with Italian seasoning) to the third.

Step 3: Shape the Balls

1. Once the macaroni and cheese mixture has firmed up, scoop about 2 tablespoons of the mixture and form it into a ball. Repeat with the rest of the mixture. Tip: Using an ice cream scoop ensures consistent sizes!

Step 4: Coat the Balls

1. Roll each mac-and-cheese ball in the flour, ensuring it’s fully coated. Shake off any excess.
2. Next, dip it into the beaten eggs, then roll it generously in the panko breadcrumb mixture. Place the breaded balls on a tray and continue with the remaining ones.

Step 5: Fry Until Golden

1. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Test the oil’s readiness by dropping a small piece of bread into the oil. If it sizzles and turns golden in about a minute, it’s ready!
2. Carefully fry the breaded balls in batches, ensuring the oil isn’t overcrowded. Fry each ball for about 2-3 minutes until golden brown.
3. Place the fried balls on a plate lined with paper towels to drain any excess oil.

Serving Suggestions

For the ultimate enjoyment, serve these golden, cheesy delights while they’re still warm. Pair them with marinara sauce for a classic combo or ranch dressing for a creamy balance. These Macaroni and Cheese Balls are also amazing on their own, thanks to the explosion of flavor in every bite.

Pro Tips for Perfect Macaroni and Cheese Balls

• Cheese Variety: Experiment with different cheese blends, like Gruyère or white cheddar, for unique flavors.
• Spice Things Up: Add some cayenne pepper to the cheese sauce for an extra kick.
• Make Ahead: The breaded balls can be stored in the freezer for up to a month. Fry them straight from frozen, adding an extra minute or two to the cooking time.
• Oil Temperature: Maintaining the right oil temperature is crucial to achieving the perfect golden brown exterior. Too hot, and they’ll burn; too cool, and they’ll become greasy.

Why Recreate Cheesecake-Factory Style Macaroni and Cheese Balls?

Making these at home allows you to enjoy a restaurant-quality treat without leaving your kitchen. You get to control the ingredients, making it fresher and even tastier than the original. It’s also a fun cooking project that you, your friends, and family can all enjoy.

Final Bite

Cheesecake Factory-inspired Macaroni and Cheese Balls are a guaranteed crowd-pleaser. Whether you’re impressing dinner guests, preparing snacks for game day, or just treating yourself, this recipe will not disappoint. Once you’ve mastered this, you’ll never look at macaroni and cheese the same way again.

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