Gluten-Free Crispy Mac and Cheese Balls
Indulge in the ultimate comfort food with Gluten-Free Crispy Mac and Cheese Balls—an irresistible snack or appetizer that's perfect for gluten-free diets! This recipe transforms creamy gluten-free macaroni and a rich cheddar-Parmesan cheese sauce into bite-sized delights, rolled in seasoned breadcrumbs and fried to golden, crispy perfection. With a prep time of just 30 minutes and simple instructions, these cheesy treats make a crowd-pleasing dish for parties and game nights. Serve them warm, garnished with fresh parsley for added flair, and enjoy the satisfying crunch paired with gooey, melty cheese. Whether you're gluten-sensitive or simply love a unique spin on classic mac and cheese, this recipe will become a fast favorite!
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Recipe Information
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)
Instructions
Cook the gluten-free macaroni according to package instructions, adding 0.5 teaspoon of salt to the boiling water. Drain and set aside.
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.
Gradually whisk in the milk, keeping the mixture smooth, and cook until it thickens, about 3-5 minutes.
Remove the saucepan from the heat and stir in the shredded cheddar cheese and grated Parmesan until the cheeses are fully melted and incorporated.
Season the cheese sauce with ground black pepper to taste.
Combine the cooked macaroni with the cheese sauce and allow the mixture to cool completely in the refrigerator, about 1-2 hours.
Once cooled, form the mac and cheese mixture into 1.5-inch balls using your hands.
In a small bowl, beat the eggs until smooth. In another bowl, place the gluten-free breadcrumbs.
Dip each mac and cheese ball into the beaten eggs, letting any excess drip off, then roll in the breadcrumbs to fully coat.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
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.
Using a slotted spoon, remove the balls from the oil and drain them on a paper towel-lined plate.
Serve warm and sprinkle with chopped fresh parsley for garnish, if desired.
Nutrition Facts
Calories |
12940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1125.3 g | 1443% | |
| Saturated Fat | 223.2 g | 1116% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 8430 mg | 367% | |
| Total Carbohydrate | 568.6 g | 207% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 35.7 g | ||
| Protein | 177.1 g | 354% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 3753 mg | 289% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1542 mg | 33% | |
*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.
