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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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.