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#Fried mac and cheese cheesecake factory plus#

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.

Cook the macaroni according to package instructions.

It produced a more golden brown coloring than regular vegetable oil.

Vegetable oil, for frying I didn’t have enough vegetable oil so I used olive oil.

#Fried mac and cheese cheesecake factory 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.

I searched the web and found the recipe below over and over claiming to be the secret recipe.