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.
How to Make Cheesecake Factory Mac and Cheese Balls
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)
Step-by-Step Instructions
Step 1:
Cook the elbow macaroni according to the package instructions, then drain and set aside.
Step 2:
In a saucepan, melt the butter over medium heat, then whisk in the flour and cook for one minute.
Step 3:
Gradually add the milk and heavy cream, whisking constantly, and bring the mixture to a simmer.
Step 4:
Stir in the grated cheddar and smoked gouda, allowing them to melt completely before mixing in the cooked macaroni.
Step 5:
Form the mac and cheese into balls and freeze until solid.
Step 6:
Whisk the eggs and milk in a bowl.
Coat each ball in the egg mixture, then roll in breadcrumbs.
Step 7:
Fry the balls in hot vegetable oil until golden brown and crispy.
Let them cool slightly before serving.
Tips and Tricks for Making This Recipe
Use Fresh Cheese:
Always use freshly grated cheese for a creamier texture and richer flavor, instead of pre-shredded cheese.
Chill Completely:
Make sure the mac and cheese balls are completely frozen before frying, as it helps maintain their shape.
Double Coat:
Consider double coating with breadcrumbs for extra crispiness if you like a crunchier texture.
Experiment with Cheeses:
Feel free to mix different cheeses you like, such as Monterey Jack or Colby, for unique flavors.
Oil Temperature:
Use a thermometer to ensure the oil temperature stays around 350°F while frying for the best results.
What to Serve with Cheesecake Factory Mac and Cheese Balls
Caesar Salad
One traditional side dish option that pairs well with mac and cheese balls is a classic Caesar salad.
The freshness of the lettuce and the tangy Caesar dressing can cut through the richness of the cheese.
Garlic Bread
You might also consider serving these with garlic bread.
The crispiness of the bread complements the crunchy exterior of the mac and cheese balls perfectly.
Brussels Sprouts
To mix things up a bit, you could try serving them with roasted Brussels sprouts.
Their earthy flavor and slight char can offer a nice contrast to the creamy texture of the mac and cheese.
Coleslaw
For a unique palate adventure, think about a tangy coleslaw.
The crunch of the cabbage and the zest from the dressing can offer a refreshing contrast.
Grilled Peaches
And if you’re in the mood for a sweet yet savory combo, how about grilled peaches?
The natural caramelization and sweetness of the peaches balance the savory cheese balls beautifully.
Variations and Substitutions
Alternative Cheeses
You can switch out white cheddar for gruyère or fontina to add different flavors to your mac and cheese balls.
These cheeses melt well and give a creamy texture that’s perfect for this recipe.
Breadcrumb Choices
If you want a bit more crunch, try using panko breadcrumbs instead of regular ones.
Panko brings a lighter, crispier texture that enhances the overall bite of the mac and cheese balls.
Cooking Methods
Consider baking the mac and cheese balls for a healthier variation.
Place them on a baking sheet and cook until golden brown, then enjoy!
Spice It Up
Add some diced jalapeños or red pepper flakes to give a spicy kick.
This adds a layer of heat that complements the rich cheese flavor nicely.
Gluten-Free Options
Substitute gluten-free breadcrumbs and pasta to make this recipe celiac-friendly.
You can still achieve the same delicious taste and texture without gluten.
Dipping Sauce Ideas
Experiment with sauces like spicy sriracha mayo or classic marinara.
These different options will elevate the dish and cater to varied taste preferences.
How to Store Leftover Cheesecake Factory Mac and Cheese Balls
Storing mac and cheese balls is super easy when you plan wisely.
If you have leftovers, wait until they have cooled to room temperature.
Use an airtight container or wrap them tightly with plastic wrap.
Labels help keep track of freshness, so add the date on the container.
Refrigerate
Place the wrapped or contained balls in the refrigerator.
These can stay fresh for up to 3 days.
Make sure they aren’t stacked too high to prevent squishing.
Freeze
Freezing helps these treats last even longer!
Lay the balls on a baking sheet, and freeze them for about 1 hour.
Once they’re solid, transfer them to a freezer-safe bag or container.
These should last well for up to two months in the freezer.
Portion Planning
When storing larger portions, consider separating them into smaller batches.
This makes grabbing a quick portion easier without thawing the entire batch.
You can also wrap small portions in foil to save space.
Keeping your portions organized helps keep your next serving delicious!
Common Mistakes to Avoid
Freezing Issues
Don’t skip freezing the mac and cheese balls before frying.
If you rush this step, they might fall apart during cooking.
Placing them in the freezer overnight works best.
Coating Mistakes
Make sure to double-coat the balls with breadcrumbs for a nice crunch.
A single layer won’t be as satisfying to bite into, so double up!
Dip them in egg wash and bread crumbs twice for the best results.
Cooking Considerations
Avoid frying at an overly high temperature, or you risk burning them.
Medium heat is perfect for achieving that lovely golden brown color.
Keep an eye on them while they fry to prevent overcooking.

Cheesecake Factory Mac and Cheese Balls
- 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
- 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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