Cheesecake Factory Mac and Cheese Balls Recipe
f you love mac and cheese, but don't feel like eating the whole dish, try making these easy-to-make Cheesecake Factory Mac and Cheese Balls. They are the perfect appetizer to serve at a party or just for dinner.
Ingredients
- 1 lb Grated cheddar
- 1 lb Grated smoked gouda
- 2 tbsp Unsalted butter
- 1 lb Elbow macaroni
- 2 tbsp All purpose flour
- 2 cups Milk (warmed) (plus 2 tbsp for egg wash)
- Salt and pepper to taste
- 3 large Eggs
- 4 cups Seasoned bread crumbs
- Vegetable oil for frying
- Marinara or alfredo sauce for dipping
Instructions
- Follow the package instructions for cooking macaroni. Strain and rinse under cold water immediately after cooking. Rinse again and set aside.
- In a saucepan, melt butter over medium heat. Sprinkle flour over top and whisk together. Cook for two minutes. Stir in warm milk, working out any lumps. Cook for two minutes, until sauce, has thickened. Take off the heat. Stir in the cheeses until they have melted. Sprinkle with salt and pepper. In a shallow pan, fold in macaroni noodles and refrigerate for at least 2 hours, until macaroni is cold.
- Put the cold mac and cheese on a tray lined with waxed paper and form them into meatball-sized balls. Let them freeze overnight.
- Pour your eggs and milk into a shallow bowl and beat them together. Place your bread crumbs in another shallow bowl. Remove your mac and cheese balls from the freezer. Dip them into the egg wash then into the bread crumbs. Do this twice for each ball. This will give them a nice thick coating. Then, place them back into the freezer until you're ready to fry them.
- The mac and cheese balls should be fried for 5 minutes, until golden brown and hot in the center. Dip in your favorite marinara sauce or Alfredo sauce as you like.
- Serve and Enjoy!
Nutrition
Calories: 387kcal