Cheesecake Factory Mac and Cheese
Cheesecake Factory Mac and Cheese lovers, get ready to try this copycat recipe! With tender macaroni noodles, a creamy sauce, and the best blend of cheeses, this recipe is perfect for those nights when you want to go out but don’t want to get all dressed up.
I’ve made this my own mac and cheese copycat recipe, adapting a bunch of suggestions from other recipes and creating the best one that I’ve tried so far!
Cheesecake Factory Macaroni and Cheese Recipe
Next time you have a craving for mac and cheese, you’ll have to try this yummy recipe.
My family loves going to the Cheesecake Factory but we would prefer to stay home in our comfy clothes, so I make this one quite a bit.
Serve it all by itself or turn it into a side dish. I like it with some pork chops, fried chicken, or my philly cheesesteak meatloaf recipe.
Easy Copycat Recipes
- Baked Rigatoni Cheesecake Factory
- Chick Fil A Mac and Cheese
- Texas Roadhouse Herb Chicken
- Olive Garden Stuffed Shells
Ingredients Needed
Macaroni – Elbow macaroni is preferred, but sub any pasta you like.
Cheese – I use a combination of Parmesan, gouda, sharp cheddar, and Monterey Jack cheese.
Heavy cream – Melt butter and combine with half and half for a replacement.
Breadcrumbs – Swap out breadcrumbs for Ritz crackers, or for a gluten free option if needed.
Pantry staples – Salt, black pepper, paprika, all purpose flour, unsalted butter.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How To Make Cheesecake Factory Mac and Cheese Recipe
First: Preheat oven to 350F. Prepare 9×13 baking dish with nonstick cooking spray. Combine all shredded cheese in large bowl and mix.
Second: Cook macaroni according to package directions, usually 1-2 minutes less than suggested. Drain and pour noodles into dish.
Third: In small saucepan on medium heat, melt butter. Stir in flour and cook for 1-2 minutes until raw flour taste is gone. Reduce heat and pour in cream, whisking continually to thicken.
Fourth: Remove saucepan from heat. Stir in seasonings and half of cheese mixture.
Fifth: Pour over top of the prepared macaroni noodles and gently stir to combine. Spread into even layer and top with remaining cheese.
Sixth: Melt remaining butter in a small dish. Add breadcrumbs and stir to combine. Coat breadcrumb and butter mixture over top of mac and cheese.
Seventh: Place casserole dish in preheated oven for 25-30 minutes until bubbly and breadcrumbs are golden brown. Remove and garnish with fresh parsley or green onions.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
The leftover mac and cheese in this recipe will be good in the fridge for up to 3 days, in an airtight container.
Reheat in the microwave or on the stove top until warmed through. You can also reheat in the oven at 325F.
Can I make it ahead of time?
You sure can! Put everything together but leave off the breadcrumb topping until ready to bake.
Can I freeze it?
Make as you normally would and leave the breadcrumb topping off.
Cover in an airtight container and place in the freezer for up to 3 months. Once you’re ready, remove it from the freezer and take some of the chill off.
Bake as directed and about 20 minutes before it’s done, add the topping. Continue to heat until it’s warm all the way through and your breadcrumbs have become golden brown.
What is the best cheese blend for mac and cheese?
This is a hot topic, and most people have a strong opinion on what the best cheese sauce blend is for creating mac and cheese.
Personally, I like a mix of cheddar, gouda, parmesan, and Monterey Jack, because I feel like these cheeses all have flavors that are complimentary of one another.
I use a similar cheese mixture in my old fashioned baked mac and cheese too!
Tips for No Leftovers
- Not a big Alfredo fan but still want to try it? You can also mix in marinara, which creates more of a tomato taste and offers an interesting twist on this recipe.
- To create the famous fried macaroni and cheese (one of my favorite things from Cheesecake Factory), start by creating the base through this recipe. From there, you can freeze small pieces of the mac and cheese, before dunking in an egg mixture (usually just an egg wash created from whisking eggs) and coating in breadcrumbs. Deep fry, and enjoy!
- If you’re a fan of adding some pasta water to your dishes for creaminess, make sure to fill the medium saucepan for your noodles with cold water. This creates quicker cook times and also creates starchier water than using room temperature, perfect for increasing the creaminess of your sauce.
- Shred your own cheese instead of buying it. It melts so much better!
- Turn this into cheese burger mac and cheese by mixing in ground beef along with your noodles and sauce.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Baked mac and cheese at home can be amazing if you find the right recipe, so if you love Mac and Cheese Cheesecake Factory style, you’ve come to the right place. Make this at home for busy weeknights is best. Store in the fridge for days, and is super quick to heat up on the go.
Cheesecake Factory Mac and Cheese
Ingredients
- 1 pound elbow macaroni cooked al dente
- ½ cup Parmesan cheese shredded
- ½ cup gouda cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1 cup monterey jack cheese shredded
- ½ cup butter + 2 tablespoons divided for breadcrumb topping
- ¼ cup all purpose flour
- 1 ½ cups heavy cream
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¾ cup breadcrumbs
Instructions
- Preheat oven to 350F. Prepare a 9×13 baking dish with nonstick spray.
- Prepare macaroni according to package directions, under cooking slightly so they are firm.
- Drain and pour noodles into prepared baking dish.
- Combine all the shredded cheese in a bowl and toss to mix.
- In a saucepan over medium heat, melt ½ cup butter.
- Stir in flour and cook for 1-2 minutes to remove raw flour taste.
- Reduce heat to low. Pour in the cream and whisk continually to thicken.
- Remove saucepan from heat. Stir in seasonings and half the cheese mixture.
- Pour over the noodles in the baking dish and gently stir to combine.
- Spread into an even layer and top with remaining cheese.
- Melt 2 tablespoons butter in a small dish. Add the breadcrumbs and stir to combine.
- Sprinkle breadcrumb and butter mixture over the top of the mac and cheese.
- Bake 25-30 minutes until bubbly and the breadcrumbs are a golden brown.
- Remove and garnish with fresh chopped parsley.
- Serve warm.
Notes
- Not a big Alfredo fan but still want to try it? You can also mix in marinara, which creates more of a tomato taste and offers an interesting twist on this recipe.
- To create the famous fried macaroni and cheese (one of my favorite things from Cheesecake Factory), start by creating the base through this recipe. From there, you can freeze small pieces of the mac and cheese, before dunking in an egg mixture (usually just an egg wash created from whisking eggs) and coating in breadcrumbs. Deep fry, and enjoy!
- If you’re a fan of adding some pasta water to your dishes for creaminess, make sure to fill the medium saucepan for your noodles with cold water. This creates quicker cook times and also creates starchier water than using room temperature, perfect for increasing the creaminess of your sauce.
- Shred your own cheese instead of buying it. This will ensure that you get the most flavor, since most shredded cheeses are covered in starch to work as an anti-clumping agent.
- Turn this into cheese burger mac and cheese by mixing in ground beef along with your noodles and sauce.
Nutrition
LeftoversThenBreakfast.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
