Fried Mac & Cheese Balls (Cheesecake Factory Copycat)
Fried mac and cheese balls are delicious, spot on Cheesecake Factory copycat recipe. Featuring creamy pasta in a crunchy coating, these are an appetizer everyone will devour anytime you make them!
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The Cheesecake Factory is a perpetual favorite in this house.
With their huge menu and consistently yummy food, we try something new almost every time we head there.
But one thing we almost always order?
The fried mac and cheese balls!
We’re talking golden mounds of rich macaroni and cheese rolled and covered in crunchy bread crumbs and then fried to perfection.
When you bite into them, you get a symphony of textures: a crispy exterior, the soft noodles, creamy cheese sauce.
And this copycat version is just as delicious as the restaurant version.
So now you can enjoy it anytime the mood strikes right at home!
Ingredients
To make these you’ll need:
- Noodles– Go for elbow macaroni and cook them according to the package directions
- Roux ingredients– Butter and flour
- Heavy cream– Don’t sub this for lower fat dairy
- Milk– Whole is best
- Spices– Salt, pepper, and garlic powder
- Cheese– Shredded cheddar, shredded Monterey Jack, and shredded mozzarella
- Eggs– To help the breadcrumbs stick
- Breadcrumbs– Italian style
- Oil– A light colored neutral oil like canola oil to fry them in
How to Make
To make these mac and cheese balls, start by cooking the macaroni noodles according to package instructions and set them aside.
Then melt the butter in a medium sauce pan and whisk in the flour until it forms a paste like consistency.
After that whisk in the cream and milk until it is smooth.
Once the cream sauce is smooth, whisk in the salt, pepper, and garlic powder.
Then, remove the pot from the heat and fold in all three cheeses until the cheese is completely melted and smooth.
Pour the cheese sauce over the macaroni noodles and stir until the sauce evenly coats the noodles.
Spread the noodles out in a thin layer on a baking sheet lined with parchment paper and refrigerate for at least 2 hours, but up to overnight.
You want this macaroni and cheese COLD. Not frozen, but definitely very cold.
Once the noodles are nice and chilled, whisk the eggs together in a small bowl.
Add the breadcrumbs into another bowl.
In a large pot, heat about 3 inches of oil to 350 degrees. I recommend using a cooking thermometer to accurately gauge this.
Using a 3 inch cookie scoop, scoop out macaroni noodles and use your hands to form into a ball.
Dip the macaroni and cheese ball into the eggs and shake off any extra.
Then, roll in the breadcrumbs and repeat one more time.
Place the balls about 3 at a time in the oil and fry 1-2 minutes per side or until golden brown.
Remove from the oil and place on a paper towel lined plate to absorb some of the oil.
Serve warm with your favorite dipping sauce.
Enjoy!
Can These Be Made In An Air Fryer?
If you’d prefer, you can air ‘fry’ your mac and cheese balls.
I prefer the crispness of deep frying, but air frying will save you from babysitting hot oil and make these a healthier appetizer.
You will have to add an extra step though.
After you’ve formed your mac and cheese balls and rolled them in their bread crumb coating- you’ll need to transfer them back to a wax paper lined baking sheet.
Freeze them for at least 30 minutes, but up to an hour.
Once they’re frozen solid, spray the basket of your air fryer liberally with nonstick baking spray then transfer the cheese balls to the basket.
Spray the mac and cheese balls themselves liberally with nonstick cooking spray.
Air fry them at 360F for 8-10 minutes, or until golden brown and crispy on the outside and ooey, gooey on the inside.
Dipping Sauces for Fried Mac and Cheese Balls
You can serve these macaroni and cheese balls with any sauce you’d like, but some favorite dipping sauce ideas include:
- Homemade Marinara Sauce
- Basil Pesto Sauce
- Sweet Cherry Tomato Sauce
- Alfredo Sauce
- Homemade Ranch Dressing
- Quick & Easy Buffalo Sauce
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat them in a hot oven until the balls are warmed through.
Can I Freeze Fried Mac & Cheese?
Yes! These copycat fried mac and cheese bites freeze beautifully.
You could even make a double batch so you have some to enjoy the day of, and others to save for a later date.
Cook the fried mac and cheese balls as instructed, transferring them to a paper towel lined plate after frying to drain off excess grease.
Let them cool completely.
Once completely cooled, transfer them to an air tight container or ziplocking bag. They can be frozen for up to 6 months.
When ready to enjoy, just pop them in to a baking dish and heat in the oven until heated through.
Tips and Tricks
- Don’t skip chilling the mac and cheese. It helps it solidify so you can form it into balls. You won’t be able to do that with warm mac.
- When you are frying the mac and cheese balls, do not overcrowd the oil.
- Let the balls drain after you fry them so they aren’t too soggy.
- Prop tip! Add a freshly cooked mac and cheese ball to a juicy burger to enjoy another popular Cheesecake Factory dish.
Other Copycat Cheesecake Factory Recipes
These fried mac and cheese balls are a favorite at home version of a Cheesecake Factory classic. Make them and enjoy!
Looking for other copycat Cheesecake Factory recipes? Try these:
- New York Style Cheesecake Recipe
- Bang Bang Chicken Kabobs
- Pretzel Crusted Chicken Tenders
- Cajun Jambalaya Pasta
If you’ve tried these FRIED MAC AND CHEESE BALLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Fried Macaroni and Cheese Balls (Cheesecake Factory Copycat)
Ingredients
- 8 oz. elbow macaroni noodles- cooked
- 1 Tablespoon butter
- 1 Tablespoon flour
- ¼ cup heavy cream
- ½ cup milk
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ cup cheddar cheese- shredded
- ½ cup Monterey Jack cheese- shredded
- ½ cup mozzarella cheese- shredded
- 2 eggs
- 2 cups Italian breadcrumbs
Instructions
- Prepare your macaroni noodles according to package instructions and set aside.
- In a medium saucepan melt the butter and add in the flour and whisk well. Add in the cream and milk
- and whisk until smooth.
- Add salt, pepper, and garlic powder and whisk to combine.
- Remove from heat and add all three cheeses and fold until completely melted and smooth.
- Pour over macaroni noodles and stir until the noodles are evenly coated.
- Place the noodles in a thin layer on a baking sheet lined with parchment paper and place in the
- refrigerator for at least 2 hours to overnight.
- Once the noodles are nice and chilled, crack two eggs into a small bowl and lightly whisk. Add the
- breadcrumbs into another bowl.
- In a large pot, heat about 3 inches of oil to 350 degrees.
- Using a 3 Tablespoon cookie scoop, scoop out macaroni noodles and use your hands to form into a ball.
- Dip in the eggs and shake off any extra. Roll in the breadcrumbs and repeat one more time.
- Place the balls about 3 at a time in the oil and fry 1-2 minutes per side or until golden brown.
- Remove from the oil and place on a paper towel lined plate to absorb some of the oil.
- Serve warm with your favorite dipping sauce
Notes
- Don't skip chilling the mac and cheese. It helps it solidify so you can form it into balls. You won't be able to do that with warm mac.
- When you are frying the mac and cheese balls, do not overcrowd the oil.
- Let the balls drain after you fry them so they aren't too soggy.
- Prop tip! Add a freshly cooked mac and cheese ball to a juicy burger to enjoy another popular Cheesecake Factory dish.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Such a nice idea! Sounds delish, too! Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week.
Can I make this earlier in the day and then reheat later?