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Cheesecake factory mac and cheese bites how to#
Cheesecake factory mac and cheese bites pro#

Mix cream cheese, cheddar cheese and pasta till the cheese is melted and coats the pasta. The delicious texture and flavor you're gonna want it all to yourself. A very good friend of mine absolutely loves these Fried Mac and Cheese Balls from the Cheesecake factory. These top pics of mine are just a complement of TCF experience.

Cheesecake factory mac and cheese bites how to#

HOW TO MAKE CHEESECAKE FACTORY FRIED MAC AND CHEESE MAC I thought I would get this recipe to pass on to her and make them one night for dinner for. Between the food, service and great company, I'm not sorry to say that this has become a once-a-week experience for me.

HOW TO MAKE CHEESECAKE FACTORY FRIED MAC AND CHEESE MACīut on the bright side, I'll never run out of options! Next time you're overwhelmed by the novel that is The Cheesecake Factory menu, check this out for some tested and approved tips.

HOW TO MAKE CHEESECAKE FACTORY FRIED MAC AND CHEESE HOW TO.

Keep yourself in the Balls-Goldilocks Zone (that’s the scientific term), and you should be good to go. If it’s too hot, you run the risk of having a cold center (remember, they’re sort of frozen when they go in). If it’s too low, your crust won’t seal quickly enough and your balls may fall apart. The sweet spot for fried mac is between 350-375. Pay close attention to frying temperatureĪ lot of things are fried between 325-400 degrees F. It’ll help form a solid crust to keep all that good stuff in, because you don’t want it leaking into the frying oil.ĥ. Make sure you go in this order: flour, eggs, breadcrumbs. You might think you can dunk these straight into breadcrumbs and be good to go, but you’d be wrong. Let them thaw for about 5-7 minutes before you start breading them. Get a mini-cupcake tray, and fill each slot with a bite-sized amount of mac and cheese, then stash in your freezer until frozen. Now, how do you get your gooey concoction into balls so you can bread ’em and fry ’em? Easy, freeze it! But not in one large mass. Again, you want an extra 30-50% of cheesy sauce in there to achieve maximum fried gooeyness. OR, and this may be blasphemous to some, you can add some Velveeta into your normal recipe (don’t replace any cheese, add extra here).

Use a bechamel-based cheese sauce, and make 30-50% more than you normally would. This mac and cheese is cooked twice, so if you don’t maximize your gooeyness right off the bat, you’ll be left with balls so dry they explode like dust.

I only know a couple people who like to eat things that taste like nothing, and why would you want to detract from your delicious mac by adding something with no flavor, such as unseasoned breadcrumbs? It should go without saying, but if you don’t season your breadcrumbs, the crust on those little gooey, golden orbs will taste like nothing. As we all know from South Park‘s early days, balls are better salty

Cheesecake factory mac and cheese bites pro#

Here are some pro tips so you can nail it too.ġ. Then I decided to do it on my own, and you know what? I nailed it, but not the first time I tried it. The downside? It ended up being an extremely deflating experience that threw me off the idea of fried mac and cheese for a while. It was definitely after midnight and I was elated that such a thing even existed. It was at this awesome diner in Los Feliz, California. Troubleshoot your fried mac, fry more leftovers.ĭo you remember the first time you truly understood that fried mac and cheese was a thing? I do.