Fried Mac & Cheese Balls in Cream Sauce ( Cheesecake Factory copycat)
Fried Mac & Cheese Balls in Cream Sauce. Everyone goes crazy for these golden nuggets for good reason—the crisp exterior yields to rich, melted, cheesy goodness, quite possibly making them the ultimate indulgence. Little ones prefer them plain, but when I serve these to adventurous older kids and adults, I add some chopped jalapeno peppers and cooked bacon to ramp up the flavor.
These cheese balls start out with good old all-American Kraft Macaroni and Cheese from a box. I had a box with Spongebob Squarepants-shaped noodles, and these cheese balls are what became of it. I boiled the macaroni according the package directions and added a handful of extra shredded cheese, and extra butter and extra cream because powdered cheese in a packet needs some doctoring up, even though I have a nostalgic soft spot for the blindingly bright orange powder. If you have a favorite homemade macaroni and cheese recipe, by all means make it, or use your favorite storebought variety.
Fried Mac & Cheese Balls in Cream Sauce
Note: Since these balls need to freeze before frying- please make overnight or at least allow 2 hours for freezing time allowance.
- 1 lb Large elbow macaroni
- 3 T butter (can be replaced by margarine)
- 2 cups whole milk At room temperature (you can use low-fat milk)
- 3 Tablespoons Milk Extra
- 2 Tablespoons all-purpose flour
- 1lb (16 ounces) grated White Sharp cheddar
- 1lb (16 ounces) smoked Gouda
- 3 eggs
- 1 Box panko bread crumbs.
- 1/4 cup Parmesan cheese
- oil for frying.
- First: Cook your macaroni according to directions. Drain and rinse with cold water and reserve for later.
- Now we cut the cheese, maybe it’s a little extra work, but believe me it’s worth because it’s delicious. After 2 grated cheese, reserve for later
- In your favorite saucepan, place the butter, when fully melted, add the flour and stir vigorously, please no lumps. Whisk in your 2 cups whole milk At room temperature into the mixture.
- This cook for about 4 minutes on very low heat, stirring all the time to prevent the mixture from burning
- Remove from heat and add the tasty cheeses ( parmesan,White Sharp cheddar and smoked Gouda)
we have cut and reserved.
- Stir well melting the cheese until it is melted and smoothed.mm Yummy!
- Add your cooked drained macaroni to your cheese sauce. Fold in the macaroni well and mix well with the cheese sauce. Season with salt pepper.
- Now cool the pasta. Place entire mixture in a pan (may be glass) first making brush with butter, this will prevent the mixture from sticking to pan. so will be easier to make the balls..
- Place the pan in the fridge the ball until cold well- about 2 hours.
- Fun time! Remove the pan from the fridge and make balls using a spoon- about the size of an inch 1/2.
- Place the balls on a cookie sheet lined with foil in the freezer for about an hour.
- Remove the balls and tighten by hand, we want firm to properly fry
- Frying time:
- In a bowl Beat 3 eggs with 3 tablespoons milk.
- in another bowl place the panko bread
- Heat oil.
- Take balls Roll in egg and milk then panko bread by.
- Dip the balls in hot oil until golden brown. Drain on paper towel.
- To keep the balls Hot recommended on a tray in the preheated oven.
Quick sauce to accompany macaroni and cheese balls
- 1 cup marinara sauce (the one you like)
- 1/2 cup of Alfredo sauce.
- 1/4 cup white wine
- 1/4 cup ricotta cheese (can be low fat)
- 1 chopped garlic
- 1 teaspoon oil
- Salt and pepper to taste
- 1/4 cup Parmesan cheese
In a saucepan over low heat, place the oil and garlic, cooking 15 seconds, add the marinara sauce, Alfredo sauce and mix. add the wine and cook for 2 to 3 minutes, Add the ricotta. cook 2 minutes more. Turn off heat and add salt and pepper to taste.
Place two tablespoons of sauce on the plate, add 3 balls, cover with sauce and grated Parmesan cheese