Low Sodium Crispy Mac and Cheese Balls

Indulge in irresistible comfort food with these Low Sodium Crispy Mac and Cheese Balls, a healthier twist on the classic appetizer. Made with low sodium chicken broth and shredded Cheddar cheese, these bite-sized delights are packed with creamy, cheesy goodness without overloading on salt. The addition of paprika, garlic powder, and black pepper enhances the flavor profile, while a coating of golden, crunchy panko breadcrumbs provides the perfect contrast in texture. Refrigerating the mac and cheese mixture ensures a firm base for shaping, while quick deep-frying delivers a flawlessly crispy exterior. Perfect for snacking or serving as crowd-pleasing appetizers, these crispy bites are a guilt-free way to satisfy your mac and cheese cravings!

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 24

Ingredients

• 1 cup Elbow macaroni
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1.5 cups Low sodium chicken broth
• 1 cup Low sodium shredded Cheddar cheese
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Paprika
• 1 cup Panko breadcrumbs
• 0.5 teaspoon Unflavored gelatin
• 0.5 cup Unsweetened almond milk
• 2 Eggs
• 3 cups Vegetable oil

Directions

Step 1

Cook the elbow macaroni in unsalted boiling water according to package instructions until al dente, then drain and set aside.

Step 2

In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the flour, stirring continuously for about 1 minute to form a roux.

Step 3

Gradually add the low sodium chicken broth, whisking as you pour to prevent lumps, and cook until the mixture thickens, about 3-4 minutes.

Step 4

Add the shredded Cheddar cheese slowly into the sauce, stirring until fully melted and smooth. Season with ground black pepper, garlic powder, and paprika.

Step 5

Stir in the cooked macaroni, ensuring all pieces are well-coated with the cheese sauce. Sprinkle the gelatin over the top and mix well until dissolved.

Step 6

Refrigerate the mac and cheese mixture for at least 2 hours, or until it is firm enough to roll into balls.

Step 7

Preheat vegetable oil in a deep skillet or saucepan to 350°F (175°C).

Step 8

Using a spoon or your hands, shape the cooled mac and cheese mixture into small balls, approximately 1 inch in diameter.

Step 9

In a shallow bowl, beat the eggs with the almond milk to create an egg wash.

Step 10

Roll each mac and cheese ball first in the egg wash, then in the panko breadcrumbs, ensuring they are completely covered.

Step 11

Carefully lower the coated mac and cheese balls into the hot oil, a few at a time, frying until they turn golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Step 12

Serve warm as a delightful low sodium snack or appetizer.

Nutrition Facts

Serving size	(1563.8g)

Amount per serving	% Daily Value*
Calories	6867.2

Total Fat 702.1g	0%
Saturated Fat 130.9g	0%
Polyunsaturated Fat 403.5g
Cholesterol 554mg	0%
Sodium 1595.0mg	0%
Total Carbohydrate 136.4g	0%
Dietary Fiber 6.5g	0%
Total Sugars 8.4g
Protein 71.1g	0%

Vitamin D 149.9IU	0%
Calcium 1130.7mg	0%
Iron 10.4mg	0%
Potassium 629.4mg	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: 88.4%

Protein: 4.0%

Carbs: 7.6%