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Personally I think these Fried Mac and Cheese balls are best made with homemade mac and cheese, but if you are in a pinch you can make them with a box of mac and cheese if needed. This fried mac and cheese balls recipe tastes just like what you get at The Cheesecake Factory. This fried mac and cheese ball recipe is the perfect recipe for when you are wanting an amazing restaurant style recipe at home.

Copycat Cracker Barrel Chicken and DumplingsĬopy Cat Cheesecake Factory Fried Macaroni and Cheese.

Auntie Anne’s Cop圜at Cinnamon Sugar Pretzel Bites.

I continued to make these fried balls of macaroni and gooey cheese until I got them perfect! Thankfully no one in my house complained about being taste testers while I figured out the exact measurements for this easy copy cat recipe. Today I was having an “I miss NJ Day” and decided to make some myself (first time doing it) and They came out AMAZING! Like these tasted exactly like the Mac and Cheese balls you get at the Cheesecake Factory! We would share them when we went out for Mom’s night. One of my closest friends from NJ and I used to get them every time we went. I wish I could go to the Cheesecake Factory every day, however they expensive to eat everyday there and they are way far away now that we have moved. This Copy Cat Cheesecake Factory Fried Macaroni and Cheese Recipe taste just like the ones you get when you are at the Cheesecake Factory. It has not been tested for home use.One of my favorite things is Fried Macaroni and Cheese from The Cheesecake Factory. This recipe was provided by a chef, restaurant or culinary professional. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Heat the oil in a deep-fat fryer to 350 degrees F.

Put the balls back into the freezer until you are ready to fry. Dip the frozen balls into the egg wash then into the bread crumbs. Remove the mac and cheese balls from the freezer. Put the bread crumbs into another shallow bowl. Freeze the balls overnight.īeat the eggs and 2 tablespoons milk together to form an egg wash 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. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Remove from the heat, add the cheeses, and stir until melted and smooth season with salt and pepper. Cook until the sauce thickens, about 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps.

Sprinkle the flour into the butter and stir it with a whisk.

In a saucepan, melt the butter over medium heat. Drain and rinse with cold water to stop the cooking. Cook the macaroni according to package instructions.