Low Sodium Fried Mac and Cheese Balls

Indulge in a guilt-free twist on a classic comfort food with these irresistible Low Sodium Fried Mac and Cheese Balls! Perfectly crispy on the outside and oozing with creamy, cheesy goodness on the inside, these bite-sized delights are made with a blend of low sodium sharp cheddar and Parmesan cheeses, ensuring bold flavor without the excess salt. The secret lies in the tangy cheese sauce, thickened with low sodium chicken broth and combined with tender elbow macaroni for a rich and satisfying base. Coated in golden panko breadcrumbs and fried to perfection, they’re easy to make and ideal for parties, appetizers, or game-day snacking. With a lower sodium content and seasoned with paprika and black pepper, these fried mac and cheese balls pack all the flavor in a heart-healthier package. Serve warm and garnish with a touch of fresh parsley for an added pop of freshness!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Elbow macaroni
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 cup Low sodium chicken broth
• 1 cup Low sodium sharp cheddar cheese, shredded
• 0.5 cup Low sodium Parmesan cheese, grated
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Paprika
• 2 Eggs
• 1.5 cups Panko breadcrumbs
• 2 cups Vegetable oil
• 1 tablespoon Chopped parsley (optional, for garnish)

Directions

Step 1

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 2

In a medium saucepan, melt the unsalted butter over medium heat. Add the flour and stir continuously for about 2 minutes until it forms a smooth paste.

Step 3

Slowly whisk in the low sodium chicken broth until the mixture is smooth and thickened.

Step 4

Reduce heat to low and add the cheddar and Parmesan cheeses, stirring until the mixture is smooth and the cheese is completely melted.

Step 5

Add the cooked macaroni to the cheese sauce and stir together until well combined. Season with black pepper and paprika.

Step 6

Remove the pan from heat and let the mac and cheese cool slightly. Refrigerate for at least 2 hours or until firm.

Step 7

Once chilled, use a spoon or small ice cream scoop to form the mac and cheese into 1-inch balls. Place the balls on a baking sheet and freeze for 30 minutes.

Step 8

In a shallow bowl, beat the eggs. Place the panko breadcrumbs in another shallow bowl.

Step 9

Dip each mac and cheese ball into the egg mixture, then roll in the breadcrumbs to coat completely.

Step 10

Heat the vegetable oil in a deep saucepan or fryer to 350°F (175°C).

Step 11

Fry the mac and cheese balls in batches for 2-3 minutes or until golden brown. Remove from oil and drain on paper towels.

Step 12

Serve warm, optionally garnished with chopped parsley.

Nutrition Facts

Serving size	(1238.8g)

Amount per serving	% Daily Value*
Calories	5634.2

Total Fat 525.7g	0%
Saturated Fat 122.3g	0%
Polyunsaturated Fat 268.8g
Cholesterol 649.2mg	0%
Sodium 1767.7mg	0%
Total Carbohydrate 158.3g	0%
Dietary Fiber 7.0g	0%
Total Sugars 9.9g
Protein 113.6g	0%

Vitamin D 153.6IU	0%
Calcium 2224.1mg	0%
Iron 10.6mg	0%
Potassium 586.6mg	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: 81.3%

Protein: 7.8%

Carbs: 10.9%