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#COPYCAT CHEESECAKE FACTORY MAC AND CHEESE BALLS MAC#

So meals I can make in advance and freeze are a must, and I absolutely love this one. I’m a single mom of 7 time is not my friend at all lol.

#COPYCAT CHEESECAKE FACTORY MAC AND CHEESE BALLS MAC#

Simply scoop the mac and cheese into a ball and continue with steps 3-5. You can make these with leftover Mac N Cheese.Be sure you do not buy pre shredded packaged cheese as it does not melt as well as cheese you grate yourself.For an extra burst of flavor add cooked crumbled bacon bits to the bread crumb coating.I used seasoned bread crumbs, but you can use crushed crackers, crushed potato chips, or panko crumbs.Serve hot with your favorite marinara or Alfredo sauce for dipping. You may need to adjust the temp as the frozen balls may lower the temp each time you add them. Oil : I typically use vegetable oil, but you can also use peanut oil, or even lard to fry up these delicious bites.

Fry the coated mac and cheese balls for 5 minutes, until golden brown and center is hot. Repeat these steps twice for each ball.įRY. Dip the frozen balls into the egg wash then into the bread crumbs. Pour your bread crumbs into another shallow bowl. Beat together your eggs with your 2 tablespoons milk and pour it into a shallow bowl. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Fold in macaroni noodles and pour into a shallow pan and refrigerate for at least 2 hours, until macaroni is cold.įREEZE. Add both cheeses and stir until melted and smooth. Cook for about 2 minutes until sauce has thickened.

Whisk in warm milk, working out any lumps. Melt butter in a saucepan over medium heat. Immediately drain and rinse with cold water. Cook macaroni according to package instructions. Serve with Ranch on the side and garnish with chopped parsley.NOODLES.

To serve, plate some cream marinara sauce on a plate, place 3 balls on the marinara.

When the oil is hot, fry the balls until golden brown and crispy, about 3 minutes.

Heat at least 2 inches of oil in a fryer or saucepan to 350 degrees.

Then into the bread, rolling and patting until well coated. Bread the balls by dusting in the flour, shaking off excess. Place eggs and 2 tbsp milk in another and beat well. Place flour, salt, pepper, garlic powder, paprika, and cayenne in a bowl.

For the cold mac and cheese into 2 inch balls, pressing together so they don’t fall apart.

Place the cheese puffs and panko crumbs into a food process and pulse until crumbled completely.

If cooling overnight, let cool then cover with plastic wrap. Pour into a flat baking dish, place in the refrigerator, and cool at least 2 hours.

Add the cook pasta and fold together completely.

Add the cheeses and allow to melt completely, stirring. Add the flour and stir for 1 minute Whisk in the milk and bring to a simmer.

To a large saucepan over medium heat, add the butter and allow to melt.

Cook pasta according to package directions.

Creamy marinara and Ranch dressing for serving.

1 cup shredded fontina or mozzarella cheese.

1 cup shredded sharp white cheddar cheese.

Just allow it to cool completely, as in leftover Mac and Cheese, before making them.

My recipe below includes a Mac and Cheese recipe that works really well. Of course, one of the keys to great tasting Fried Mac and Cheese is the Mac and Cheese itself. They were surprising lighter than expected…just make sure you are able to deep fry them at the right temperature. I opted to adjust the breading from just regular bread crumbs to a mix of panko crumbs and crushed cheese puffs. The Cheesecake Factory has a great menu that includes a lot of appetizers, and this is one of them. Let’s face it, Arancini (fried cheesy risotto balls) have been around for a long time, and this is similar! Never thought I would succumb to this “fair food” type item…but, I thought I would give it a try.