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This copycat version of Cheesecake Factory’s Fried Mac and Cheese appetizer is to die for! It’s made of creamy mac and cheese inside a delicious and crispy breading.
Mac and Cheese balls are the appetizer I get EVERY time we go to Cheescake Factory! We don’t go very often, so I’m glad we have this copycat recipe that allows me to make this delicious dish from home.
A Cheesecake Factory Classic
Have you ever had the Fried Macaroni and Cheese balls from Cheesecake Factory? They are to die for (along with everything else there) – and one of our fav appetizers to order!
We’ve redone several of their recipes, like their Luau Salad, their famous Avocado Egg rolls, or my very favorite recipe from there—Sun-Dried Tomato Fettuccine.
All of them turned out amazing, but I think these Fried Mac and Cheese Balls might be my favorite copycat recipe to date!
I warn that they take a little time to put together, but every second is so worth it. We ended up double breading them too, and I think it made a big difference. They were perfectly crunchy on the outside and deliciously soft and creamy on the inside.
How to Make Fried Mac and Cheese balls
NOODLES. Cook macaroni according to package instructions. Immediately drain and rinse with cold water. Drain again and set aside.
SAUCE. Melt butter in a saucepan over medium heat. Sprinkle in flour and stir with a whisk. Cook for 2 minutes. Whisk in warm milk, working out any lumps. Cook for about 2 minutes until sauce has thickened. Remove from heat. Add both cheeses and stir until melted and smooth. Season with salt and pepper.
COMBINE. Fold in macaroni noodles and pour into a shallow pan and refrigerate for at least 2 hours, until macaroni is cold.
FREEZE. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze overnight.
BREADING. Beat together your eggs with your 2 tablespoons milk and pour it into a shallow bowl. Pour your bread crumbs into another shallow bowl. Dip the frozen balls into the egg wash then into the bread crumbs. Repeat these steps twice for each ball.
FRY. Fry the coated mac and cheese balls for 5 minutes, until golden brown and center is hot.
- Oil: I typically use vegetable oil, but you can also use peanut oil, or even lard to fry up these delicious bites. The oil temp should be around 350°F. You may need to adjust the temp as the frozen balls may lower the temp each time you add them.
SERVE. Serve hot with your favorite marinara or Alfredo sauce for dipping.
Recipe Notes
- I used seasoned bread crumbs, but you can use crushed crackers, crushed potato chips, or panko crumbs.
- For an extra burst of flavor add cooked crumbled bacon bits to the bread crumb coating.
- Be sure you do not buy pre shredded packaged cheese as it does not melt as well as cheese you grate yourself.
- You can make these with leftover Mac N Cheese. Simply scoop the mac and cheese into a ball and continue with steps 3-5.
Alternative Cooking + Storing
If you’d rather not deep fry these, there are other methods for cooking.
- Oven: Line a baking sheet with parchment paper and preheat the oven to 375°F. Place the frozen Mac N Cheese balls onto the pan and bake for 15 min.
- Air Fryer: Preheat the fryer to 360°F. Place frozen Mac N Cheese Balls into the basket of the air fryer and spray with cooking spray. Fry for 8-10 min.
Leftover Mac and Cheese Balls can be STORED in an airtight container in the fridge for up to 3 days or in the freezer for 1-2 months. To REHEAT, bake in the oven at 400°F for 5-8 min or until heated through. If frozen, heat for 10-12 minutes.
Seriously?! Look at the cheesy center!! SO GOOD!!! This cheesy, delicious appetizer is definitely a new favorite, and we hope you like them as much as we did.
For more mac and cheese recipes, check out:
For more cheesy appetizers, check out:
Fried Mac and Cheese Recipe
Ingredients
- 1 lb elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 cups milk warmed, plus 2 tbsp for egg wash
- 1 lb grated cheddar
- 1 lb grated smoked gouda
- salt and pepper to taste
- 3 large eggs
- 4 cups seasoned bread crumbs
- vegetable oil for frying
- marinara or alfredo sauce for dipping
Instructions
- Cook macaroni according to package instructions. Immediately drain and rinse with cold water. Drain again and set aside.
- Melt butter in a saucepan over medium heat. Sprinkle in flour and stir with a whisk. Cook for 2 minutes. Whisk in warm milk, working out any lumps. Cook for about 2 minutes until sauce has thickened. Remove from heat. Add both cheeses and stir until melted and smooth. Season with salt and pepper. Fold in macaroni noodles and pour into a shallow pan and refrigerate for at least 2 hours, until macaroni is cold.
- Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze overnight.
- Beat together your eggs with your 2 tablespoons milk and pour it into a shallow bowl. Pour your 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 bread crumbs. Repeat these steps twice for each ball. This will give it a nice thick coat. Put back into the freezer until you are ready to fry.
- Fry the coated mac and cheese balls for 5 minutes, until golden brown and center is hot. Serve hot with your favorite marinara or Alfredo sauce for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Food Network.
Um. Do you mean 2 CUPS of cheese. Rather than 2 pounds? This can’t be right. Is it?