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Cheesecake Factory Mac And Cheese Balls Recipe

Cheesecake Factory Mac And Cheese Balls Recipe

This recipe is a great way to use up leftovers and it can also be made in bulk and frozen for later use. It's an all-around crowd-pleaser that is sure to get your guests talking. However, it requires some time and effort to ensure that each cheese ball is full of flavor.
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Author: Lori Walker, MS, RD
Course: Appetizer
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 350kcal

Equipment

  • 1 Large Stock Pot
  • 1 8" square baking dish
  • 1 cooking spray

Ingredients

  • 1/2 of a pack of White Cheddar Mac and Cheese
  • Italian Flat Leaf Parsley Sprig for garnish
  • Oil for frying
  • 1/2 c All Purpose Flour
  • 2 large Eggs with a little water added
  • 1 c Panko Breadcrumbs
  • Salt to taste, and add to the egg mixture
  • Pepper to taste, and add to the egg mixture
  • Shredded Parmesan

Instructions

  • Prepare the White Cheddar Mac and Cheese according to the recipe. Once cooked, let it cool in the refrigerator for at least one hour.
  • Form into small balls, about 1” in diameter, using a tablespoon of mac and cheese mixture for each ball. Place on parchment paper-lined baking sheet.
  • Heat oil in a deep saucepan over medium heat to 350-375°F degrees.
  • Place the flour and salt in a separate shallow bowl. Then, place eggs, panko breadcrumbs, and pepper into separate shallow bowls.
  • Dip mac and cheese balls into the flour first, then the egg mixture, and then, the breadcrumbs. Press lightly to make sure they are evenly coated. After that, sprinkle a pinch pepper into the balls.
  • Fry in batches of 8-10 balls for 2-3 minutes or until golden brown. Remove from oil with a slotted spoon and place on paper towels to absorb any excess oil.

Notes

  • Make sure to fry the balls in batches of 8-10 to avoid overcrowding the pan.
  • Once cooled, these cheese balls can be stored in an airtight container for up to 1 week.
  •  To add more flavor, try adding a pinch of garlic powder or onion powder to the flour mixture before coating the mac and cheese balls.
  •  If you’re not a fan of white cheddar mac and cheese, try using any type of mac and cheese instead.
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