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- #CHEESECAKE FACTORY FRIED MAC AND CHEESE BALLS PORTABLE#
- #CHEESECAKE FACTORY FRIED MAC AND CHEESE BALLS PLUS#
This took up a lot of room in the freezer, so beware. It makes this sooo much easier if you have an ice cream scooper!! Freeze the balls overnight. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray.Next time I think I will use White Cheddar and Fontina instead of Gouda. Also, one commenter said she called Cheesecake Factory and they told her they used White Cheddar, Fontina, and Jack cheeses. If you want more cheesy I would def substitute Velveeta and, if you want more of an American mac and cheese flavor substitute American for Gouda. What I liked is that these balls were cheesy, but not too gooey, so they didn’t feel too heavy. Personally, I think 1 lb of smoked Gouda was too over overpowering of a flavor. One comment on a review said she used Velveeta cheese. This wasn’t too shallow and in retrospect I should have left them in the fridge for another hour or so. I didn’t have a large enough pan so I used the big pot I boiled the maccaroni in (which had cooled by now). Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours. I found I needed to put this over heat again in order to get the cheese to melt. Cook until the sauce thickens, about 2 minutes.Remove from the heat, add the cheeses, and stir until melted and smooth season with salt and pepper. Whisk the warmed milk into the flour mixture, working out any lumps.Sprinkle the flour into the butter and stir it with a whisk. In a saucepan, melt the butter over medium heat.Drain and rinse with cold water to stop the cooking.
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#CHEESECAKE FACTORY FRIED MAC AND CHEESE BALLS PLUS#
2 cups milk, warmed, plus 2 tablespoons for egg wash.1 pound Cavatappi (also called cellentani or double elbows, is macaroni formed in a spiral tube shape with ridges) In the interest of trying to be health conscious I used whole wheat maccaroni elbows, they turned out great and no one noticed the pasta was whole wheat.Next time I think I’m going to hide some broccoli in there as well.I searched the web and found the recipe below over and over claiming to be the secret recipe.
#CHEESECAKE FACTORY FRIED MAC AND CHEESE BALLS PORTABLE#
I love how simple it is and that the kids can have a portable real meal they actually want to eat. Probably tonight if my 6yr old has her way. It worked perfectly and I will definitely be making more very soon. So I took 1 out and since it was already frozen I just cut it into squares instead of making balls. You know for those busy week nights, that unexpected company, or those lazy weekends lol. I usually make 2 or 3 extra pans for the freezer when I do Mac and Cheese. Definitely a new favorite so thank you so much. Basically I used your cooking method and my little monsters truly loved it. I have a Mac and Cheese recipe from my grandfather that I use and always will because you know how kids are about things changing, and it’s my go to comfort food. So meals I can make in advance and freeze are a must, and I absolutely love this one. I’m a single mom of 7 time is not my friend at all lol. Simply scoop the mac and cheese into a ball and continue with steps 3-5. You can make these with leftover Mac N Cheese.Be sure you do not buy pre shredded packaged cheese as it does not melt as well as cheese you grate yourself.For an extra burst of flavor add cooked crumbled bacon bits to the bread crumb coating.I used seasoned bread crumbs, but you can use crushed crackers, crushed potato chips, or panko crumbs.Serve hot with your favorite marinara or Alfredo sauce for dipping. You may need to adjust the temp as the frozen balls may lower the temp each time you add them. Oil : I typically use vegetable oil, but you can also use peanut oil, or even lard to fry up these delicious bites.Fry the coated mac and cheese balls for 5 minutes, until golden brown and center is hot. Repeat these steps twice for each ball.įRY. Dip the frozen balls into the egg wash then into the bread crumbs. Pour your bread crumbs into another shallow bowl. Beat together your eggs with your 2 tablespoons milk and pour it into a shallow bowl. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Fold in macaroni noodles and pour into a shallow pan and refrigerate for at least 2 hours, until macaroni is cold.įREEZE. Add both cheeses and stir until melted and smooth. Cook for about 2 minutes until sauce has thickened. Whisk in warm milk, working out any lumps. Melt butter in a saucepan over medium heat. Immediately drain and rinse with cold water. Cook macaroni according to package instructions.