cheesecake factory mac and cheese balls sauce

Fold the cheese sauce into the cooked macaroni. Add smoked paprika and parsley and stir in. Remove from the heat, add the cheeses, and stir until melted and smooth season with salt and pepper. Continue cooking until the sauce thickens, about 3 minutes. Whisk the warmed milk into the flour mixture until mixture is smooth. Sprinkle the flour into the butter and stir it with a whisk. In a medium saucepan, melt the butter over medium heat. Drain and rinse with cold water then set aside. Cook the macaroni according to package instructions.

Marinara or Alfredo sauce, to serve or Pink Sauce (recipe below) 1/3 cup shredded Parmesan cheese 1/4 cup fresh minced parsley Salt and freshly ground black pepper, to taste 1 1/2 teaspoon smoked paprika 2 tablespoons dried minced parsleyģ cups seasoned bread crumbs (Panko Bread Crumbs recommended) Oh my….got to make this one!ġ pound grated smoked Gouda or smoked provolone, fontina or other mild white cheese, shredded One more comment: ooey-gooey cheese hugging tender pasta, coated in a crunchy fried exterior served in a tomato/alfredo sauce imbued with garlic and cream. Aren’t we a curious melting pot or dare I suggest “frying pot”? The final nod goes to America for the ingenuity to take an unfry-able dish and find a way to fry it. except for when the cheese boats arrived about twice a year carrying wedges of Edam cheese and for a couple of weeks makeshift cheese stalls bloomed on every corner, and at least the ex-pats stored 6 or so in their freezers to keep them afloat until the next cheese boat arrived (which alternated with the arrival of the banana boats.) Between the boats, we were grateful to the only stall in the Suq where an Italian man sold mozzarella and provolone cheese, as well as ravioli and tortellini. I will include a brief nod to Tunis where the only local cheese was a white soft cheese.

Nods should also go to Italy for the pasta, then to China as the first to roll noodles, then back to Italy for the ragu and alfredo sauces, then east again to Japan for the Panko breadcrumbs. It was a revelation of creativity, of focus on contrasting textures but most of all of taste! Thanks go to The Cheesecake Factory, the scene of this epicurean miracle! I don’t know if they were the first to make them, but I’ve never tasted better but this recipe is at least as good.

Cheesecake factory mac and cheese balls sauce