Cheesecake Factory Mac and Cheese Balls
Cheesecake Factory Mac and Cheese Balls are one of those appetizers that everyone always raves about.One trick I've learned is to double coat the balls in breadcrumbs for an extra crispy exterior.I like to use panko breadcrumbs mixed with a bit of Parmesan for added flavor and crunch.Don’t forget to season the breadcrumb mixture with salt, pepper, and a pinch of paprika.I enjoy serving these with a side of marinara sauce for dipping, which adds a nice tangy contrast.
Ingredients
- 1 lb Elbow Macaroni
- 1 lb Cheddar Cheese grated
- 1 lb Smoked Gouda grated
- 2 Tbsp All-Purpose Flour
- 1 cup Milk
- 1 cup Heavy Cream
- 2 Eggs
- 2 Tbsp Milk for egg wash
- 2 cups Breadcrumbs
- 1/4 cup Unsalted Butter
- Vegetable Oil for frying
- Salt to taste
- Pepper to taste
Instructions
- Cook the elbow macaroni according to the package instructions, then drain and set aside.
- In a saucepan, melt the butter over medium heat, then whisk in the flour and cook for one minute.
- Gradually add the milk and heavy cream, whisking constantly, and bring the mixture to a simmer.
- Stir in the grated cheddar and smoked gouda, allowing them to melt completely before mixing in the cooked macaroni.
- Form the mac and cheese into balls and freeze until solid.
- Whisk the eggs and milk in a bowl.
- Coat each ball in the egg mixture, then roll in breadcrumbs.
- Fry the balls in hot vegetable oil until golden brown and crispy.
- Let them cool slightly before serving.
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