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cheesecake factory mac and cheese balls

Panko-Crusted Cheesecake Factory Mac and Cheese Balls Recipe

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 8 oz elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded white cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 cup all-purpose flour, for dredging
  • 2 large eggs, beaten
  • 1 1/2 cups panko bread crumbs
  • 4 cups vegetable oil, for frying
  • 1 cup marinara sauce, warmed

Method
 

  1. Cook the macaroni until al dente, then make a roux with the butter and flour and whisk in the milk to build a smooth cheese sauce with the cheddars, salt, pepper, and garlic powder. Fold in the macaroni.
  2. Spread the mixture on a tray and freeze until firm, then scoop into 1 1/2-inch balls.
  3. Dredge each ball in flour, dip in beaten egg, then coat in panko bread crumbs, pressing to adhere.
  4. Fry in batches at 350°F (175°C) for about 3 minutes per batch, until deep golden and the cheese is fully melted.
  5. Drain on paper towels and serve immediately with warmed marinara sauce for dipping.

Notes

The mac and cheese mixture needs about 45 minutes in the freezer before you shape it, so plan for that beyond the active prep time above. A thermometer clipped to the pot makes a real difference here, since guessing at oil temperature is the most common reason these fall apart or turn out greasy.