cheesecake factory's fried mac n cheese balls mac n cheese: 1 1/4 cups (125g) dried pasta (small elbow) 2 tbsp (28g) unsalted butter 2 tbsp (16g) ap flour 1/4 cup (60g) whole milk 1/2 cup (120g) heavy cream 2 1/2 cups (250g) shredded cheese (2/3 cup each of cheddar, provolone, mozzarella and gruyere) 1/4 tsp smoked paprika 1/4 tsp garlic powder 1/4 tsp dijon mustard (or mustard powder) salt + pepper 2 egg yolks *cook the small elbow pasta in heavily salted water until al dente. set aside. in a pot, melt the butter on med heat and then add in the flour. mix to cook the flour until it darkens a little in color and then add in the milk, heavy cream, smoked paprika, dijon mustard, garlic powder, salt and pepper. whisk well until its thickens a bit and then add in the shredded cheeses. once all the cheese has melted, take off the heat and whisk in the 2 egg yolks. then mix in the cooked pasta. pour it onto a sheet pan and set in the fridge until its firm and cold! for me that was about 3 hours. then scoop and roll into balls and then put into the freezer. breading: 1/2 cup (60g) ap flour seasoned with salt and pepper 2 eggs 1 1/2 cups (75g) panko breadcrumbs 1/2 cup (50g) grated parmesan 1 tsp garlic powder pinch of salt and pepper *mix the panko, parm, and seasonings together. set up the rest of the breading in the order of flour, beaten eggs, and panko. for extra crunch you can dip double dip the egg and panko part :) fry in oil enough to fully submerge the balls and cook until golden. serve with some nice marinara, and top with parm and parsley! #cheesecakefactory #macandcheese — @emijuju TikTok