Cheesecake Factory fried mac and cheese are balls of homemade cheddar and smoked gouda mac and cheese, frozen overnight, double breaded, and fried at 350F for 5 minutes until golden. That makes this Cheesecake Factory fried mac and cheese recipe a party appetiser you prep the day before and fry in minutes when guests arrive.
Freezing the balls overnight before breading is the step that holds the whole thing together. Room temperature mac and cheese falls apart the second it hits the oil, and chilled mac and cheese cracks through the breading as it softens. Frozen balls stay solid long enough for the crust to set, and the centre heats through by the time the outside is golden.
The cheese sauce uses a full pound of cheddar and a full pound of smoked gouda for one pound of pasta, which is double the cheese ratio of a normal mac and cheese recipe. That is deliberate because the balls need to hold their shape after freezing, and a loose sauce would collapse in the fryer. Grate the cheese yourself, since pre-shredded bags contain cellulose that blocks melting.
Cheesecake Factory Fried Mac and Cheese
Course: AppetizersCuisine: AmericanDifficulty: Easy20
servings5
minutes25
minutes387
kcalElbow macaroni in a thick cheddar and smoked gouda sauce, chilled, shaped into balls, frozen, double breaded in egg wash and seasoned breadcrumbs, then fried until golden and served with marinara or alfredo for dipping.
Ingredients
1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
1 pound grated cheddar
1 pound grated smoked gouda
Salt and pepper, to taste
3 large eggs
4 cups seasoned breadcrumbs
Vegetable oil, for frying
Marinara or alfredo sauce, for dipping
Directions
- Cook the pasta:Boil the macaroni according to the packet, then drain and rinse with cold water immediately. Drain again and set aside.
- Make the sauce:Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Whisk in the warm milk until smooth and cook for another 2 minutes until thickened. Take it off the heat, stir in both cheeses until melted and smooth, and season with salt and pepper.
- Chill the mixture:Fold the pasta into the cheese sauce, pour into a shallow pan, and refrigerate for at least 2 hours until completely cold.
- Double bread:Beat the eggs with 2 tablespoons of milk in a shallow bowl. Pour the breadcrumbs into another. Dip each frozen ball in egg wash, then breadcrumbs, then repeat both steps a second time. Return to the freezer until ready to fry.
- Fry and serve:Heat oil to 350F and fry the balls for about 5 minutes until golden brown and hot in the centre. Serve immediately with marinara or alfredo sauce for dipping.
FAQs
Why do you have to freeze them before frying?
A chilled ball is still soft enough to deform the second you lower it into hot oil, and the inside heats before the coating sets, so it bursts open. Freezing the balls solid gives the breading time to crisp into a shell while the centre slowly thaws and reheats. Skip this step and you end up with mac and cheese dissolving into your frying oil.*
Can you bake or air fry these instead?
Yes to both. Bake at 375F on a parchment-lined tray for 15 minutes, or air fry at 360F for 8 to 10 minutes after spraying with cooking spray. The crust will not blister the same way it does in oil, but the inside stays the same. Reheat leftovers in a 400F oven for 5 to 8 minutes.
Can you use leftover mac and cheese instead of making a fresh batch?
Yes, and it saves you the sauce step entirely. Scoop cold leftover mac and cheese into balls, freeze them, then pick up the recipe at the breading step. Thicker, creamier leftovers hold their shape better than loose ones, so drain off any pooled liquid before rolling.
Is two pounds of cheese really right?
It is a lot, and one commenter questioned it. But the recipe divides across 20 balls, so each one gets about 45g of cheese, which is roughly one and a half slices worth. The sauce has to be thick enough to hold its shape when cold and rolled, and less cheese means a softer ball that falls apart during breading.
How do you store and reheat these?
Cooked balls keep in the fridge for up to 3 days and in the freezer for 1 to 2 months. Reheat in a 400F oven for 5 to 8 minutes from the fridge, or 10 to 12 minutes from frozen. The microwave melts the inside but turns the crust soft, so use the oven if the crunch matters.
