Copycat Cheesecake Factory Fried Mac and Cheese Bites
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Fried Mac and Cheese Bites combine all the best textures into one delicious bite! As one of my favorite appetizers from Cheesecake Factory, I knew I had to recreate them at home. Fried macaroni and cheese is easy to make and even easier to customize. Enjoy these bites as a savory snack or part of a larger meal!
Fried Mac and Cheese Bites
Crunchy on the outside, gooey in the center, and loaded with cheese, these little bites of heaven are everything you could want in an appetizer or snack!
You’ll need to prepare your mac and cheese ahead of time and chill it in the refrigerator before starting this recipe.
This makes it much easier to roll into balls and hold its shape when frying.
It just makes sense to use my copycat version from Cheesecake Factory, but you can make fried macaroni and cheese with any of your favorite recipes too — as long as the pasta is elbow macaroni!
Try more crispy, fried delights with different fillings such as crab bites (another Cheesecake Factory recipe), fried zucchini sticks (a Carraba’s recipe), or Sicilian arancini, also known as Italian rice balls. Yum!!
Ingredient Notes and Substitutions
- Macaroni and Cheese – Use boxed, prepared, or homemade — as long it’s made with classic elbow noodles.
Shells or straighter noodles (like Kraft) don’t hold together as well, and corkscrew pasta is too big. - Panko Breadcrumbs – These are naturally crunchy thanks to the light and airy texture, and they crisp up even more when fried!
Feel free to experiment with different types of breadcrumbs, including seasoned varieties. - Eggs – Needed to help the breading stick to the surface. Whisk these really well so the whites and yolks are combined.
This is easier if you let them warm on the counter for a bit first. - Flour & Seasonings – All-purpose flour is perfect, and you can customize which seasonings you use.
I like to keep it simple with salt, pepper, and paprika — enough to boost the other flavors without taking away from the cheesy center. - Vegetable Oil – Perfect for all kinds of deep-fried foods due to its neutral flavor and high smoke point. Canola and sunflower oils are good alternatives.
Tips to Make Copycat Cheesecake Factory Fried Mac and Cheese
- Chill pasta first, then freeze after each stage of assembling.
This requires a little planning ahead. I usually prepare my macaroni and cheese the night before and let it chill overnight in the refrigerator so it’s ready when I need it.
Once you form the balls, flash freeze them for about an hour to help them hold their shape.
After breading, freeze again for 30 minutes to help the coating stick and firm them back up.
- Work in batches.
Cook 3 to 5 macaroni balls at a time, depending on the size of your pot or deep fryer.
There should be enough room for them to move around freely without bumping into each other.
- Ensure the frying oil is consistently at the right temperature.
A deep fryer or candy thermometer will confirm that your pot of oil reaches 360°F for frying. But don’t think you’re done!
Leave the thermometer in the pot and keep an eye on it between batches.
Oil temperature usually drops a bit when food is added, so bring it back up to temp before making the next round of fried mac and cheese bites.
- Move bites around frequently and drain well.
Use your slotted spoon or tongs to gently flip and rotate your Cheesecake Factory fried mac and cheese balls as they cook.
This ensures they brown evenly on all sides and that the cheese melts all the way in the center.
Then, transfer the bites to a paper towel-lined plate and let them sit for a few minutes. Any excess grease will drain off and the bites will cool enough for serving.
Prep Ahead
- Cook mac and cheese
- Roll into balls and freeze
- Heat frying oil
Kitchen Tools You Will Need
- Baking Sheets lined with Parchment Paper make freezing and clean up a breeze!
- Shallow Bowls for dredging
- 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
- Candy Thermometer – Ensures your frying oil reaches the correct temperature.
- Tongs or Slotted Spoon to remove fried mac and cheese bites from the oil
Serving Suggestions
Fried macaroni and cheese at Cheesecake Factory is served hot and crispy over creamy marinara sauce with a sprinkle of parmesan and some fresh parsley.
Plate yours up the same or serve the sauce on the side as a dip. These make a great snack or appetizer, but you could pair them with salad or veggies as a meal.
They’re also a hit for game-day snacking alongside buffalo wings, jalapeno poppers, and air fried pickle chips.
Storing and Reheating Fried Macaroni and Cheese
While these are best served fresh, leftovers will keep for up to 3 days in the refrigerator when stored in an airtight container.
You can also freeze them for 1-2 months for longer storage.
Reheat fried mac and cheese bites in the air fryer to get them hot and crispy again, or bake on a wire rack for 5-8 minutes at 400°F.
If frozen, don’t thaw first — simply increase the cooking time by 5 minutes.
Fried Macaroni and Cheese Cheesecake Factory FAQ
You can assemble the mac and cheese bites in advance and freeze them once breaded. Make sure they are firm before storing.
Uncooked, they will keep for up to 3 months when stored in an airtight container or freezer bag.
Then, partially thaw them in the refrigerator before frying — they should still be quite firm, but not rock-hard.
There could be a few things happening. First, ensure the pasta is cold cold cold at every stage of preparation. It needs to be chilled before rolling into balls, then frozen before and after breading, to help everything stick together.
Also, make sure your frying oil is hot enough. If it’s not, your Cheesecake Factory fried mac and cheese will simply soak up the oil. The breading won’t crisp, the cheese will melt and start to ooze, and the whole bite will be a soggy, greasy mess.
Yes, you can make fried macaroni and cheese like Cheesecake Factory in the oven — it just won’t come out quite as crispy.
Assemble the bites as directed, then spray the outside with cooking spray. Bake on a parchment-lined baking sheet for 15 minutes at 375°F, flipping them halfway so they brown evenly.
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Cheesecake Factory Fried Mac and Cheese Bites
Ingredients
- 6 cups prepared mac and cheese, cold
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 3 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- vegetable oil, for frying
- marinara sauce, for serving
- Optional: chopped fresh parsley, for garnish
- Optional: shredded parmesan cheese, for garnish
Instructions
- Using clean hands, roll the prepared mac and cheese into large 2-inch balls. Place the mac and cheese balls onto a baking sheet lined with parchment paper.
- Place the baking sheet with the mac and cheese balls in the freezer for 1 hour to allow them to set and firm up.
- In a shallow dish, whisk together the flour, kosher salt, black pepper, and paprika until well combined.
- In another shallow dish, add the beaten eggs.
- In a third shallow dish, place the panko breadcrumbs.
- Remove the mac and cheese balls from the freezer. If needed, reshape them into balls.
- Dredge each mac and cheese ball into the flour mixture, shaking off any excess.
- Dip the floured mac and cheese ball into the beaten eggs, ensuring it is completely coated.
- Press the coated mac and cheese ball into the panko breadcrumbs, gently pressing to ensure it is fully covered. Repeat this process for all the mac and cheese balls.
- Once breaded, place the mac and cheese balls back onto the baking sheet and return them to the freezer for an additional 30 minutes. This helps the coating set and adhere better during frying.
- Heat vegetable oil in a deep fryer or large pot to 360°F (182°C).
- Fry the mac and cheese balls in batches for approximately 5-7 minutes, or until they turn golden brown and crispy. Move them around frequently while frying to ensure even cooking.
- Once fried, use a slotted spoon or tongs to remove the mac and cheese balls from the oil and transfer them to a paper towel-lined plate to drain excess grease.
- Serve the mac and cheese balls hot with marinara sauce for dipping. Optional: Garnish with chopped fresh parsley and shredded Parmesan cheese for added flavor and presentation.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2024
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oh my gosh this was so yummy and easy to make! loved the recipe from The Slow Roasted Italian!
Hi Alex!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
loved this recipe! i added a bit of garlic powder to the breadcrumb mixture for extra flavor. turned out amazing!
Hi Aiden!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn