Cheesecake Factory Macaroni and Cheese Recipe – Cheesecake Factory Recipes – Easy Macaroni and Cheese Recipe

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Some of my fondest food memories are at the Cheesecake Factory. I know many folks don’t like to eat there because of the long wait and huge menu. But I guess that is what I love about it. Waiting an hour to choose from a million things…love it. A secret of the Cheesecake Factory Menu is the Macaroni and Cheese under their side dishes. This stuff is delicious. Warm and gooey, the perfect ratio of creamy cheese and pasta. Topped with breadcrumbs and more cheese for a little textured layer on top. The side dish is large enough for an entree serving but great reheated for leftovers too.

I love cooking and eating macaroni and cheese. There is something about whisking up a roux that makes you feel like a chef! I have tried to replicate this restaurant recipe, check it out after the jump.

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Cheesecake Factory’s Macaroni & Cheese

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Prep time: 

Cook time: 

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Yields: 6 Servings

  • 1 tbsp vegetable oil
  • 16 oz elbow macaroni
  • 10 tbsp butter
  • ½ cup shredded Muenster cheese
  • ½ cup shredded mild Cheddar cheese
  • ½ cup shredded sharp Cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 1½ cups half-and-half
  • 8 oz velveeta or processed cheese
  • 2 eggs, beaten
  • ½ tsp salt
  • 1 tsp pepper
  • ¾ cup of breadcrumbs, non-seasoned or seasoned (your preference)
  1. Boil salted water in a large pot.
  2. Add in macaroni and cook until al dente.
  3. Drain well and return to pot.
  4. In a small sauce pan, melt 8 tbsps of butter and pour on pasta.
  5. Combine all the cheeses, except processed, into a large bowl.
  6. Add the rest of the ingredients, except breadcrumbs, to the macaroni and mix well.
  7. Add in ¾ of the cheese mixture to macaroni and mix well.
  8. Place in a lightly oiled casserole dish.
  9. Sprinkle with remaining cheese, butter, and breadcrumbs.
  10. Bake in a preheated oven at 350 F for 35 minutes.
  11. Serve warm.

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