Delicious Past…

Cheesecake Factory’s Macaroni & Cheese


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. The best part is devouring it and feeling accomplished that you cooked and ate! I have tried to replicate this restaurant recipe, check it out after the jump.


4.8 from 19 reviews
Cheesecake Factory's Macaroni & Cheese
Prep time: 
Cook time: 
Total time: 
Yields: 6 Servings
The perfect side dish to any meat entree or by itself!
  • 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.


33 Responses to Cheesecake Factory’s Macaroni & Cheese

  • faseela says:

    wow….yummy n cheesy pasta….

  • Beth says:

    I don’t see where you list the amount of breadcrumbs under ingredients. Did you measure how much to use???

  • bobby says:

    wow that looks simply delicious

  • Ilona B Mikhov says:

    I’ve been trying to find the perfect Mac n’ Cheese recipe just by trial and error at home and I’ve finally caved and have been doing research on what I’m not doing JUST right. All the dishes, so far, have turned out yummy. Just not *creamy*!! I’m going to try this recipe this weekend. By the way, next time you go to the Cheesecake Factory, try the Mac n’ Cheese side dish with a side dish of broccoli. I’m hooked!!

    • I hope this recipe turns out good for you! Mac & Cheese can be temperamental sometimes, you can do everything right and it might not turn out or it will! I will definitely try the broccoli with it next time, sounds delicious!

  • Moracine says:

    I just made this without the velveta and the jack cheese and I substituted the vegetable oil for olive oil. Can you say delish thanx so much. The best I’ve made yet

  • Susanna says:

    Can you leave the eggs out?

    • The eggs act as a binder in this case but I think if you leave them out there will not be a huge difference. If you try it, please let me know how it works out Susanna!

  • sheila says:

    Just had this at the restaurant and they have applewood bacon in it. Is this the same recipe with just the bacon added. It was to die for!!!

  • Tricia says:

    We tried this dish for the first time last night at CF, OMG!! We are all in love with it and can’t wait to go back for more. I will definitely try your recipe. I have one question though, for your Cheddar Cheese, do you use the mild version?

  • Tricia says:

    One more question, what size casserole dish do you use?

  • Tricia says:

    It was ok and tasty but, it wasn’t creamy and cheesy like at CF. I’m wondering…do you pack the cheese into the 1/2 cup measurements? I will definitely make it again but would like it more creamy.

    • I loosely measure depending on how much cheese I have and what type of mood I am in Tricia! But add more cheese and maybe some cream to get it to the consistency you want.

  • Tricia says:

    Thanks for the ideas! I think I will keep all the measurements the same except I will cut the macaroni noodles in half, it was too much for us anyway. I will let you know how it comes out when I make it next time.

  • Tricia says:

    Ok, I kept all of the measurements the same except I used only 8 ounces of macaroni noodles. I traded the bread crumbs for crushed Ritz crackers. It still wasn’t creamy like it is at CF but it definitely was better. My husband and kids like this version better. Quick question… Is the Tbsp of vegetable oil supposed to be for the casserole dish or is it supposed to be mixed in with the cheese/noodle mixture? I haven’t been using it either way.

  • Miriam says:

    To make it creamier, I actually added 1 cup of all the 4 cheese and 1 3/4 cups of heavy cream. 🙂 It worked out great!!

  • cuse says:

    Just wanted to say, I worked at CCF and the mac and cheese ball recipe did not include a single one of these cheeses…from what I remember, it was a white cheddar, and gouda blend…there certainly was no velveeta

  • Worked There Too says:

    I worked there, too. I haven’t tried this mac n cheese, and it may be very good, but it’s nothing like the CCF mac n cheese. The CCF recipe uses a cheddar/american blend, white cheddar, and a parmesan/romano blend. Topped with cheddar and white cheddar. No eggs, no vegetable oil, and uses a buerre manie for the thickener. Uses cream, and no breadcrumbs. Cooked in pan and then broiled, not baked. (Do you think a restaurant could take 35 minutes to bake your side of mac n cheese?) I don’t have the actual recipe proportions, sorry. But I did note down the ingredients.

  • Jaxyjen says:

    Tried and turned out terrible – followed instructions to the tee. (this was printed our for me) As I read through it, I thought why is this not a roux? Came to website to see if i missed something. I see it [roux] mentioned before the recipe but it doesn’t have a step to make one listed?? what did I miss??

  • Larissa Craven says:

    I assume you melt the velveeta first? It does not say how to incorporate it.

  • karen rotman says:

    Do you shred the Velveeta? Just to clarify, combine all cheese’s except Velveeta in a bowl, then combine cheese mix, macaroni, half and half and Velveeta and eggs and mix? Just wanted to make sure. Thanks

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