Gluten-Free Fried Mac and Cheese Balls
Get ready to indulge in a comfort-food favorite reimagined with a gluten-free twist! These irresistible Gluten-Free Fried Mac and Cheese Balls combine creamy, cheddar-loaded mac and cheese with a crispy golden breadcrumb coating, delivering a perfect balance of gooey and crunchy in every bite. Made with gluten-free elbow macaroni and breadcrumbs, this recipe is a dream come true for those with gluten sensitivities who refuse to compromise on flavor. From the rich cheese sauce infused with paprika for a subtle smoky kick to the satisfying crisp achieved through quick frying, these bite-sized delights are perfect for snacking, parties, or as a crowd-pleasing appetizer. Serve them warm with your favorite dipping sauce for a mouthwatering treat that's guaranteed to steal the show.
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Recipe Information
Ingredients
- 225 grams Gluten-free elbow macaroni
- 200 grams Sharp cheddar cheese, shredded
- 3 tablespoons Gluten-free all-purpose flour
- 2 tablespoons Unsalted butter
- 240 milliliters Whole milk
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 large Eggs
- 150 grams Gluten-free breadcrumbs
- 500 milliliters Vegetable oil, for frying
Instructions
Cook the gluten-free elbow macaroni according to the package instructions, then drain and set aside.
In a saucepan, melt the butter over medium heat. Add the gluten-free flour and whisk until smooth to form a roux.
Gradually pour in the milk while continuously whisking until the mixture is smooth and slightly thickened, about 3-5 minutes.
Reduce the heat to low and add the shredded cheddar cheese to the saucepan. Stir until the cheese is fully melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce, along with the salt, black pepper, and paprika. Stir until well combined.
Spread the mac and cheese mixture onto a baking tray and refrigerate for at least 2 hours, or until it is firm enough to shape.
Once the mixture is firm, use a spoon or your hands to scoop and roll it into 16 small balls, about 1.5 inches in diameter.
In a shallow bowl, beat the eggs. Place the gluten-free breadcrumbs in another shallow bowl.
Dip each mac and cheese ball into the beaten eggs, then roll in the gluten-free breadcrumbs to fully coat.
In a deep frying pan, heat the vegetable oil to 350°F (175°C).
Fry the mac and cheese balls in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per batch.
Use a slotted spoon to remove the balls from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
Serve the gluten-free mac and cheese balls warm, with your choice of dipping sauce if desired.
Nutrition Facts
Calories |
7143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 616.8 g | 791% | |
| Saturated Fat | 135.3 g | 676% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 4998 mg | 217% | |
| Total Carbohydrate | 325.6 g | 118% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 18.6 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1925 mg | 148% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 962 mg | 20% | |
*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.
