Cheesecake Factory Mac And Cheese Recipe: Indulge In Creamy Delight

The Cheesecake Factory is well known for its rich and indulgent desserts, but did you know they also have a delicious mac and cheese on their menu? If you’re a lover of all things cheesy, creamy, and comforting, then you’ll want to try this recipe. With two different variations, you can enjoy this dish as a side or a main course. So, grab your cheese grater and let’s get started!

Classic Cheesecake Factory Mac and Cheese Recipe

Ingredients:

• 1 pound elbow macaroni
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• 1 cup shredded fontina cheese
• 1/2 cup grated parmesan cheese
• 1 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat the oven to 350°F.
2. Cook the macaroni according to package instructions and drain.
3. In a large saucepan, melt the butter over medium heat.
4. Whisk in the flour and cook for 2 minutes, stirring constantly.
5. Gradually whisk in the milk and cream until smooth.
6. Add the salt, pepper, cayenne pepper, paprika, and garlic powder.
7. Cook the sauce, stirring constantly, until it thickens, about 10 minutes.
8. Add the cheddar, fontina, and parmesan cheeses, and stir until melted and smooth.
9. Add the cooked macaroni to the sauce and stir until coated.
10. Pour the mac and cheese into a greased 9×13 inch baking dish.
11. Sprinkle the breadcrumbs over the top of the mac and cheese.
12. Bake for 25-30 minutes, or until the top is golden brown and crispy.
13. Garnish with chopped parsley and serve hot.

Nutritional Information:

Serving Size: 1 cup
Calories: 700
Fat: 44g
Saturated Fat: 27g
Cholesterol: 135mg
Sodium: 960mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 9g
Protein: 25g

Cooking Time:

Preparation Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Equipment:

• Large saucepan
• Whisk
• Cooking spoon
• 9×13 inch baking dish

Serving Suggestions:

This mac and cheese is a meal in itself, but it can also be served as a side dish with grilled chicken or steak. For a vegetarian option, add some roasted vegetables or a side salad.

Variations:

If you want to change up the classic recipe, try adding some diced ham or bacon for a smoky flavor. You can also swap out the fontina cheese for gouda or gruyere for a more complex taste. Another variation is to make a lobster mac and cheese by adding cooked lobster meat to the sauce.

Substitutions:

If you don’t have fontina cheese or parmesan cheese, you can substitute with your favorite cheeses. You can also use gluten-free pasta and flour for a gluten-free version.

Storage:

You can store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.

Tips:

• Use whole milk and heavy cream for a richer sauce.
• Don’t overcook the macaroni, as it will continue to cook in the oven.
• For a creamier sauce, add more heavy cream.
• If the top is getting too brown before the mac and cheese is fully cooked, cover it with foil for the remaining baking time.

Frequently Asked Questions:

• Can I make this recipe ahead of time?

Yes, you can make the mac and cheese ahead of time and refrigerate until ready to bake. Add the breadcrumbs and bake as directed.

• Can I freeze this recipe?

Yes, you can freeze the mac and cheese before baking. Cover with foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

• Can I use a different type of pasta?

Yes, you can use any type of pasta you like, such as penne or rotini.

Lighter Cheesecake Factory Mac and Cheese Recipe

Ingredients:

• 1 pound whole wheat elbow macaroni
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups unsweetened almond milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat the oven to 350°F.
2. Cook the macaroni according to package instructions and drain.
3. In a large saucepan, heat the olive oil over medium heat.
4. Whisk in the flour and cook for 2 minutes, stirring constantly.
5. Gradually whisk in the almond milk until smooth.
6. Add the salt, pepper, and garlic powder.
7. Cook the sauce, stirring constantly, until it thickens, about 10 minutes.
8. Add the cheddar, mozzarella, and parmesan cheeses, and stir until melted and smooth.
9. Add the cooked macaroni to the sauce and stir until coated.
10. Pour the mac and cheese into a greased 9×13 inch baking dish.
11. Sprinkle the breadcrumbs over the top of the mac and cheese.
12. Bake for 25-30 minutes, or until the top is golden brown and crispy.
13. Garnish with chopped parsley and serve hot.

Nutritional Information:

Serving Size: 1 cup
Calories: 420
Fat: 17g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 530mg
Carbohydrates: 50g
Fiber: 8g
Sugar: 2g
Protein: 20g

Cooking Time:

Preparation Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Equipment:

• Large saucepan
• Whisk
• Cooking spoon
• 9×13 inch baking dish

Serving Suggestions:

This lighter version of mac and cheese pairs well with a simple green salad or roasted vegetables. You can also add some cooked chicken or turkey for a protein boost.

Variations:

If you want to add more flavor to the mac and cheese, try adding some chopped sun-dried tomatoes or roasted red peppers. You can also use any type of cheese you like, such as feta or goat cheese.

Substitutions:

If you don’t have almond milk, you