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Cheesecake Factory Macaroni and Cheese
This copycat recipe is a take on homade baked macaroni and cheese. It's rich, creamy, and delicious!
Prep Time
15
minutes
minutes
Cook Time
33
minutes
minutes
Servings
8
Calories
542
kcal
Ingredients
16
ounce
package elbow macaroni
prepared
½
cup
shredded white cheddar cheese
½
cup
shredded parmesan cheese
1
cup
shredded Monterey jack cheese
1
cup
shredded sharp cheddar cheese
1
stick of butter
¼
cup
flour
1
cup
heavy cream
1/2
cup
milk
½
teaspoon
salt
1
teaspoon
black pepper
1
teaspoon
paprika
½
cups
breadcrumbs
Instructions
Preheat oven to 350°F and prepare a 9x13 baking dish by greasing with nonstick cooking spray.
Prepare your macaroni noodles according to the package. Slightly undercook the noodles since they will be cooked more in the oven.
Spread the cooked macaroni noodles in an even layer in the prepared pan.
Combine the white cheddar, parmesan, Monterey jack, and sharp cheddar cheeses in a large bowl. Set aside.
Melt butter in a medium saucepan over medium heat.
Add flour and cook until bubbly and browned, stirring occasionally.
Pour in the cream and milk, and reduce heat to low. Simmer until sauce begins to thicken, stirring constantly to keep it from burning.
Remove the pan from heat and season with salt, pepper, and paprika.
Stir in ¾ of the cheese mixture until melted.
Pour cheese sauce over the top of the prepared macaroni noodles and lightly stir to mix.
Top with remaining cheese.
Sprinkle the breadcrumbs over the top of the cheese layer.
Bake in the preheated oven for 30 minutes, until sauce is bubbly and breadcrumbs are golden brown.
Nutrition
Calories:
542
kcal