21 March, 2008

Fried Mac N Cheese Balls ala Cheesecake Factory


1 pound Cavatappi (also called cellentani or double elbows, is macaroni formed in a spiral tube shape with ridges)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
1 pound grated White Sharp Cheddar
1 pound grated smoked Gouda
Salt and freshly ground black pepper
2 large eggs
3 cups Panko
Vegetable oil, for frying
Marinara or Alfredo sauce, to serve

Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.

In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes.

Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes.

Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.

Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.

Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl.

Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the Panko. Put the balls back into the freezer until you are ready to fry.

Heat the oil in a deep-fat fryer to 350 degrees F.

Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes.

Serve hot with your favorite marinara or Alfredo sauce or combination of both for dipping.

Makes about 2 dz 2-inch balls.


Sarah said...

Has anyone tried this recipe that can report on the results? I'm on a mission to try to recreate those Mac-and-cheese balls from Cheesecake Factory, and this DOES look deliciously close!

Lilygirl83 said...

I will try them out this weekend, I live abroad now and am craving Cheesecake Factory's macoroni balls. All the other recipes I've found haven't come close. I thought last time I had them at the restaurant, they used ziti instead of the pasta they have listed here.

Tanya said...

They only look like ziti because of the ridges, the type that is used here has the ridges in them just like ziti does.

Alex said...

Hey tanya this recipe does look good. I just wanted to say i've had Fried mac and cheese at cheesecake a few times and think the cheeses they may use are mozzarella and fontina

BJKerner said...

I simply called the Cheesecake factory and asked. They said its White Cheddar, Fontina, and Jack cheeses. I just don't know how much of each.

Anonymous said...

Did anyone see the episode of Unwrapped where they went to the Cheesecake factory and showed them making them? I've been trying to find that episode on the net and can't find it. They made a white cheese sauce, then added two white cheeses and a yellow one to that mix.

Anonymous said...


Chera said...

i am making these now, i didn't have the cheeses i wanted but it is still relatively good. The video shows that cheescake factory doesnt freeze them but chills them scoop'em then roll'em in flour then egg wash then panko crumbs jus FYI for everyone :)

jccox0483 said...

I just saw on the foodnetwork last night on the show where they go to companies and show how stuff is made. they went to the cheesecake factory and made this. All I can tell is that they used 3 different chesses and the mac wasnt iced after it was cooked. If anyone can find it on the internet let me know or if I find it I will repost

Anonymous said...

Unwrapped will air the episode "fried favorites" featuring the CF fried mac 'n cheese balls on July 19th @ 3am ( at least thats what it says on Food Network's website)

Anonymous said...