fried mac and cheese balls cheesecake factory recipe

We used an ice cream scoop to gather a consistent amount of macaroni in our hands.

You don’t want to be going back and forth with messy hands.

Everything works smoother if you set up like this. We like to form all of the balls prior to frying. We recommend setting up an assembly so there is a logical flow. We set up with our macaroni, then the egg, breadcrumbs, and a plate. Note: Bake the mac and cheese at the center rack or lower. Before you start forming the mac balls remove any hard pieces. That hard crust or any little hard pieces of macaroni will make it more difficult to form the balls. For these fried balls you actually don’t want a hard crust. When making a pan of macaroni, we might add breadcrumbs to top it, or at least brown the top. The box says 8-10 minutes to cook the noodles, we went closer to 11 minutes.Īnother thing to consider is the top crust. While you might usually go with a more al dente noodle, with this recipe you are better off with a softer noodle. We provide you with a few little tidbits that can give you more confidence when making the macaroni balls.įirst, you want to make sure that you don’t undercook the macaroni. What we do here with this recipe is go into more detail about how to make these bites easier. But, it’s a party so who cares! Hit the gym harder tomorrow, you only live once, right? Even still, this is really tasty food! These bites are fatty and carb-loaded, and cheesy, and most importantly, fried – so, basically, not good for you. There is nothing particularly original about this fried macaroni cheese ball recipe with barbecue aioli (mayo based sauce also known as a remoulade).

Fried mac and cheese balls cheesecake factory recipe