Cheesecake Factory Mac and Cheese Balls
The Cheesecake Factory Fried Mac and Cheese Balls are a tasty appetizer made with creamy macaroni and cheese that’s rolled into balls, coated in crispy breadcrumbs, and deep-fried until golden. They’re served on top of warm marinara sauce. The exact recipe is a secret, but many homemade versions try to copy the same delicious taste and texture.
Fried Macaroni and Cheese Balls
Cheesecake Factory’s Fried Mac and Cheese Balls are a popular appetizer. They’re made with soft, cheesy macaroni rolled into balls, covered in crunchy breadcrumbs, and fried until golden. They’re served on top of warm marinara sauce. The exact recipe is a secret, but many people try to make their own version at home.
Cheesecake Factory Mac and Cheese Balls Ingredients
| Category | Ingredients |
|---|---|
| Mac & Cheese Base | Elbow macaroni, cheddar cheese, smoked gouda cheese, butter, flour, milk/cream, salt, pepper |
| Coating | Eggs, milk (for egg wash), panko breadcrumbs or seasoned breadcrumbs |
| Frying | Vegetable oil (for deep frying) |
| Serving | Marinara sauce, optional grated Parmesan cheese (for garnish) |
Cheesecake Factory Mac and Cheese Balls Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 1310 kcal |
| Total Fat | 96 g |
| Saturated Fat | 47 g |
| Trans Fat | 2.5 g |
| Cholesterol | 245 mg |
| Sodium | 2140 mg |
| Total Carbohydrates | 70 g |
| Dietary Fiber | 6 g |
| Sugars | 12 g |
| Protein | 40 g |
Cheesecake Factory Mac and Cheese Balls Recipe
The Cheesecake Factory Mac and Cheese Balls are crispy on the outside and creamy on the inside. To make them, cooked macaroni is mixed with cheese and shaped into small balls. These balls are then coated with breadcrumbs and fried until golden and crunchy. They are usually served with a tasty marinara sauce for dipping. This recipe is a great way to enjoy a cheesy, crunchy snack at home, just like the popular appetizer from The Cheesecake Factory.
1. Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it following the time suggested on the package, usually around 7-8 minutes, until it is tender but still firm to the bite (al dente). Once cooked, carefully drain the pasta using a colander and set it aside to cool slightly before mixing with the cheese sauce.
2. Make the Cheese Sauce
1. In a large saucepan, melt the butter over medium heat. Once melted, add the flour and stir constantly for about 1 to 2 minutes to cook it. This helps thicken the sauce later.
2. Next, slowly pour in the milk while whisking to avoid lumps. Keep cooking and stirring for about 3 to 5 minutes until the sauce becomes thick and creamy.
3. Then, add the shredded cheddar cheese and cream cheese. Stir everything together until the cheese melts completely and the sauce is smooth.
4. Finally, season the sauce with a little salt, pepper, garlic powder, and onion powder to add flavor. Mix well and your cheese sauce is ready to use.
3. Combine Macaroni and Cheese
4. Form the Balls
Once the macaroni and cheese mixture has been properly chilled and is firm to the touch (this usually takes about 2 hours in the refrigerator), take it out and get ready to shape it. Using a spoon or small ice cream scoop, take a small portion of the mixture — about the size of a golf ball, roughly 1.5 inches in diameter. Roll it between your palms to form a smooth, even ball. Repeat this process until all the mixture is used, placing the formed balls on a tray lined with parchment paper. This step helps ensure the balls are uniform in size and will cook evenly later.
5. Coat the Balls
Start by setting up your breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with plain or seasoned breadcrumbs.
Take each macaroni and cheese ball and first roll it gently in the flour, making sure it’s completely coated — this helps the egg stick better. Next, dip the floured ball into the beaten eggs, allowing any excess egg to drip off. Then, roll it in the breadcrumbs, pressing gently so the coating sticks well on all sides.
For an extra crispy and golden finish, you can double coat the balls: after the first breadcrumb layer, dip them back into the eggs and roll them in the breadcrumbs a second time. Place the fully coated balls on a tray lined with parchment paper, and continue the process until all are breaded.
6. Fry the Mac and Cheese Balls
Pour enough oil into a deep fryer or a heavy-bottomed deep pan so the mac and cheese balls can be fully submerged. Heat the oil to 350°F (175°C) — you can use a kitchen thermometer to keep the temperature accurate.
Once the oil is hot, carefully place a few mac and cheese balls into the oil using a slotted spoon or tongs. Don’t overcrowd the pan — fry in small batches to keep the oil temperature steady and ensure even cooking.
Fry the balls for about 2 to 3 minutes, or until they turn a deep golden brown and the outside becomes crispy. Gently remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat this process until all the mac and cheese balls are fried and ready to serve.
Conclusion
Cheesecake Factory’s Fried Mac and Cheese Balls are the ultimate comfort food — crispy on the outside, creamy and cheesy on the inside. Whether you’re recreating this indulgent appetizer at home or enjoying it at the restaurant, it’s a crowd-pleaser every time. With a few simple ingredients and a little patience, you can bring the same rich flavor and texture into your own kitchen. Perfect for parties, family dinners, or as a fun weekend treat.