nutrition facts on cheesecake factory mac and cheese

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.

Nutrition facts on cheesecake factory mac and cheese