Gluten-Free Crispy Mac and Cheese Balls

Upgrade your snacking game with these irresistible Gluten-Free Crispy Mac and Cheese Balls! Packed with ooey-gooey sharp cheddar and Parmesan, these bite-sized delights are encased in a crunchy, golden gluten-free breadcrumb coating for the perfect contrast of textures. The recipe starts with creamy, homemade mac and cheese cooled to perfection for easy shaping, then dipped and fried to crispy indulgence. Ideal as a party appetizer, game-day treat, or comforting snack, these cheesy bites are sure to win over both gluten-free and gluten-loving guests alike. Serve them warm with a sprinkle of fresh parsley and watch them disappear in no time!

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 8 ounces Gluten-free macaroni
• 0.5 teaspoon Salt
• 2 tablespoons Butter
• 2 tablespoons Gluten-free flour
• 1.25 cups Milk
• 2 cups Gluten-free sharp cheddar cheese, shredded
• 0.5 cup Gluten-free Parmesan cheese, grated
• 0.5 teaspoon Ground black pepper
• 2 cups Gluten-free breadcrumbs
• 3 large Eggs
• 4 cups Vegetable oil, for frying
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

Cook the gluten-free macaroni according to package instructions, adding 0.5 teaspoon of salt to the boiling water. Drain and set aside.

Step 2

In a medium saucepan, melt the butter over medium heat. Stir in the gluten-free flour to create a roux and cook for 1-2 minutes until it turns slightly golden.

Step 3

Gradually whisk in the milk, keeping the mixture smooth, and cook until it thickens, about 3-5 minutes.

Step 4

Remove the saucepan from the heat and stir in the shredded cheddar cheese and grated Parmesan until the cheeses are fully melted and incorporated.

Step 5

Season the cheese sauce with ground black pepper to taste.

Step 6

Combine the cooked macaroni with the cheese sauce and allow the mixture to cool completely in the refrigerator, about 1-2 hours.

Step 7

Once cooled, form the mac and cheese mixture into 1.5-inch balls using your hands.

Step 8

In a small bowl, beat the eggs until smooth. In another bowl, place the gluten-free breadcrumbs.

Step 9

Dip each mac and cheese ball into the beaten eggs, letting any excess drip off, then roll in the breadcrumbs to fully coat.

Step 10

Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).

Step 11

Carefully lower the mac and cheese balls into the hot oil, frying in batches, for about 2-3 minutes or until they become golden brown and crispy. Be careful not to overcrowd the pot.

Step 12

Using a slotted spoon, remove the balls from the oil and drain them on a paper towel-lined plate.

Step 13

Serve warm and sprinkle with chopped fresh parsley for garnish, if desired.

Nutrition Facts

Serving size	(2500.9g)

Amount per serving	% Daily Value*
Calories	12939.6

Total Fat 1125.3g	0%
Saturated Fat 223.2g	0%
Polyunsaturated Fat 0.9g
Cholesterol 986.5mg	0%
Sodium 8430.0mg	0%
Total Carbohydrate 568.6g	0%
Dietary Fiber 25.1g	0%
Total Sugars 35.7g
Protein 177.1g	0%

Vitamin D 309.7IU	0%
Calcium 3752.7mg	0%
Iron 17.1mg	0%
Potassium 1541.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.2%

Protein: 5.4%

Carbs: 17.3%