How Alain Ducasse Inspired The Cheesecake Factory's Mac & Cheese Balls

The Cheesecake Factory first opened its doors in 1972 as a bakery in Los Angeles. Six years later, Evelyn and Oscar Overton expanded into a full restaurant with the help of their son, David. The idea was an immediate success, and the restaurant reportedly saw a line out the door on its first day open.

Part of the restaurant's claim to fame is its preservation of nostalgia, as customers can come to indulge in their favorite comfort foods, and invoke a sense of familiarity. While many of its menu items are reminiscent of childhood favorites, the restaurant also adds a new, unique spin to the dishes for a more elevated experience.

Before you dive into your dinner or indulge in the restaurant's namesake dessert, you can get your appetite going with an item off the Cheesecake Factory's appetizer menu. While you might opt to start light with a salad or sip on the soup of the day, the restaurant serves up plenty of small plate options. One popular menu item is the Fried Macaroni and Cheese.

The Cheesecake Factory's Fried Macaroni and Cheese start with pasta and cheese shaped into a ball, then it's coated with bread crumbs and fried. Once cooked through, the balls are served on a plate of creamy marinara sauce, then topped with even more cheese. But did you know that the menu item was inspired by French chef Alain Ducasse?

According to Vox, Ducasse created a terrine — a loaf-shaped food sharing a name with the cookware it was cooked in, made entirely of macaroni and cheese. Executive Chef Brandon Cook who works in The Cheesecake Factory's test kitchen was inspired to replicate Ducasse's recipe.

The test kitchen was able to replicate the food but needed a way to easily reheat it for customers. The chefs breaded and fried the food out of necessity, and the method worked. Though Cook told Vox that customers initially rejected the appetizer – it was the lowest-performing menu item upon launch. But the restaurant waited it out, and now, it's the second-best-selling appetizer.

The French-born chef Alain Ducasse operates 34 restaurants of his own worldwide, as per his website, and was the first chef to operate three restaurants that held three Michelin stars at the same time. He also co-founded the French culinary school and aims to promote French cuisine across the globe (via his website). So, what does Ducasse think of The Cheesecake Factory's replica dish? Brandon Cook told Vox that the chef is a "huge fan" of the restaurant chain.

And he's not alone in his enjoyment — Vox reports that the chain pulls in nearly $3 billion worth of revenue each fiscal year across its 211 North American locations. With an impressive 250 items spanning a 20-page-long menu, the restaurant has something for everyone to enjoy. Defining American Food reports that the chain appeals to many consumers, partially due to its large portions which are perfect for feeling like you got great value for the price, or for taking home leftovers for the next day's lunch.