Cheesecake Factory Mac and Cheese
Cheesecake Factory Mac and Cheese is a copycat of the restaurant favorite, with tender elbow macaroni in a rich four cheese sauce and a buttery golden breadcrumb topping. Parmesan, gouda, sharp cheddar, and Monterey Jack melt together into something creamy and yummy. It works as a side or a whole meal, and it’s freezer friendly for later. Ready in about 40 minutes and serves 8.
My family loves the Cheesecake Factory. They also love pajamas. These two facts are frequently in conflict.
So I made the mac and cheese at home, and the problem is solved.
This one’s got four cheeses in it, and before you ask, yes, all four are necessary. Parmesan brings the salt, gouda brings that slightly smoky flavor, sharp cheddar adds the contrast, and Monterey Jack is there purely for melt.
Take one out and you’ll notice. I’ve tested this more than any reasonable person should.
Then the whole thing gets a buttery breadcrumb topping that turns golden and crunchy in the oven, which is the part everyone quietly fights over.
Serve it as a side with Pork Chops or Fried Chicken, or eat it as dinner standing in your kitchen wearing whatever you want. If you’re into copycat recipes too, I have a few you will love!
More Restaurant Copycat Recipes
- Cheesecake Factory Baked Rigatoni – creamy layered pasta bake
- Texas Roadhouse Herb Chicken – juicy skillet chicken with herb crust
- Chick Fil A Mac and Cheese – creamy copycat mac and cheese
- Longhorn Steakhouse Brussels Sprouts – caramelized roasted sprouts
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
The Cheese Blend – Four types of cheese: Parmesan, gouda, sharp cheddar, and Monterey Jack. Each one’s doing a specific job, and the combination is why this tastes like the restaurant instead of like a box.
Shred It Yourself – Pre-shredded cheese is coated in starch to keep it from clumping in the bag, and that starch fights you when you’re trying to make a smooth sauce. Ten extra minutes with a box grater is the difference between silky and grainy.
Heavy Cream – Not milk. The sauce needs the fat to stay rich and stable, and milk will leave you with something thin that breaks when it bakes.
Breadcrumbs – Tossed with melted butter so they toast up golden brown instead of just sitting on top. Crushed Ritz crackers are an excellent swap, and gluten free crumbs work fine.
Macaroni – Cook it 1 to 2 minutes under package directions. The macaroni noodles keeps cooking in the oven, and mushy mac and cheese is a preventable tragedy.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How To Make Cheesecake Factory Mac and Cheese
- Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick spray. Combine all the shredded cheeses in a large bowl and toss to mix.
- Cook the macaroni according to package directions, pulling it 1 to 2 minutes early so it’s still firm. Drain and pour into the prepared dish.
- In a saucepan over medium heat, melt 1/2 cup butter. Stir in the flour and cook 1 to 2 minutes to lose the raw flour taste.
- Reduce the heat to low, pour in the cream, and whisk constantly until it thickens.
- Remove from the heat and stir in the salt, pepper, paprika, and half the cheese mixture, stirring until smooth.
- Pour the sauce over the noodles and gently stir to combine. Spread into an even layer and top with the remaining cheese.
- Melt the remaining 2 tablespoons of butter and stir in the breadcrumbs. Sprinkle over the top. Bake 25 to 30 minutes, until bubbly and the breadcrumbs are golden brown. Garnish with parsley and serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Microwave, stovetop, or a 325°F oven until warmed through. Add a splash of cream or milk if it’s tightened up, because baked mac always firms up in the fridge.
Make Ahead: Assemble the whole thing but leave the breadcrumb topping off until you’re ready to bake. Soggy breadcrumbs help nobody.
Freezer: Assemble without the topping, cover tightly, and freeze up to 3 months. Take the chill off before baking, then add the breadcrumbs about 20 minutes before it’s done so they get golden without burning.
Variations
Cheeseburger Mac: Mix in cooked ground beef with the noodles and sauce. It’s a completely different dinner and the kids lose their minds.
Different Topping: Crushed Ritz crackers instead of breadcrumbs for a buttery, salty crunch.
Different Cheese: Swap in fontina, Gruyere, or white cheddar. Just keep at least one good melting cheese in the mix.
Add Heat: A pinch of cayenne or some diced jalapeño cuts through all that richness.
How To Make Fried Mac and Cheese
This is the actual best thing at the Cheesecake Factory and you can make it at home with this recipe as the base.
Make the macaroni and cheese as written and let it cool completely. Cut it into small squares or shape it into balls, then freeze them until solid. Dip each one in an egg wash, coat in breadcrumbs, and deep fry until golden.
That freezing step isn’t optional. Room temperature mac and cheese will fall apart in hot oil and you’ll have a very sad, very expensive pot of cheese soup.
Frequently Asked Questions
I use Parmesan, gouda, sharp cheddar, and Monterey Jack. Each brings something different, from salty flavor to smokiness to sharpness to melt. Any combination works as long as you include at least one good melting cheese.
Pre shredded cheese is coated in starch to prevent clumping, and that starch makes sauces grainy instead of smooth. Shredding or grating your own takes a few extra minutes and you can really tell the difference.
Yes. Assemble everything but leave the breadcrumb topping off until you’re ready to bake, so it stays crunchy instead of soaking into the sauce.
Yes, up to 3 months. Freeze it without the topping, take the chill off before baking, then add the breadcrumbs in the last 20 minutes.
Usually pre shredded cheese, or the sauce got too hot. Shred your own and keep the heat low when you add the cheese so it melts gently instead of seizing.
I don’t recommend it. Cream has the fat content the sauce needs to stay rich and hold together through baking. Milk gives you a sauce that thinner and more likely to separate.
Recipe Tips & Tricks
- Shred your own cheese. It’s the single biggest factor in a smooth sauce.
- Undercook the pasta by 1 to 2 minutes since it keeps cooking in the oven.
- Keep the heat low when you stir in the cheese so the sauce stays smooth.
- Leave the breadcrumb topping off if you’re making it ahead or freezing it.
- Toss the breadcrumbs with melted butter so they actually toast to a golden brown. Plus, it tastes better too!
This Cheesecake Factory Mac and Cheese recipe is creamy, cheesy, and topped with the best golden breadcrumbs. Make it at home in your comfy clothes and skip the wait list entirely!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Cheesecake Factory Mac and Cheese Recipe
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
- Shred your own cheese. It’s the single biggest factor in a smooth sauce.
- Undercook the pasta by 1 to 2 minutes since it keeps cooking in the oven.
- Keep the heat low when you stir in the cheese so the sauce stays smooth.
- Leave the breadcrumb topping off if you’re making it ahead or freezing it.
- Toss the breadcrumbs with melted butter so they actually toast to a golden brown. Plus, it tastes better too!
Nutrition
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