Gluten-Free Mac and Cheese Bites
These gluten-free mac and cheese bites are the ultimate crowd-pleasing appetizer or snack, bursting with creamy, cheesy goodness in every bite. Made with gluten-free elbow macaroni and a homemade cheese sauce featuring sharp cheddar and Parmesan, these crispy, golden-brown bites balance rich flavors with a perfectly crunchy exterior thanks to a coating of gluten-free breadcrumbs. Seasoned with hints of garlic powder, paprika, and black pepper, each bite offers a delightful depth of flavor. Fried to perfection and optionally garnished with fresh chives for a pop of color and freshness, these gluten-free delights are perfect for parties, game days, or a comforting treat. Quick to prepare and absolutely irresistible, these mac and cheese bites are a must-try for anyone craving a gluten-free comfort food indulgence!
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Recipe Information
Ingredients
- 8 ounces Gluten-free elbow macaroni
- 3 tablespoons Butter
- 3 tablespoons Gluten-free all-purpose flour
- 2 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 1 cup Gluten-free breadcrumbs
- 2 Eggs
- 2 cups Vegetable oil for frying
- 2 tablespoons Chives, chopped (optional, for garnish)
Instructions
Cook the gluten-free elbow macaroni according to package instructions until al dente. Drain and set aside.
In a saucepan over medium heat, melt the butter. Add the gluten-free flour and whisk constantly for about 1 minute to cook the flour.
Slowly add the milk to the flour mixture, whisking constantly to avoid lumps. Cook until the mixture thickens, about 4-5 minutes.
Remove the saucepan from heat and stir in the sharp cheddar cheese and parmesan cheese until fully melted and smooth.
Season the cheese sauce with salt, pepper, garlic powder, and paprika. Mix until well combined.
Add the cooked macaroni to the cheese sauce, stirring until the macaroni is thoroughly coated. Allow the mixture to cool slightly.
Once cooled, form the mac and cheese mixture into small balls, about 1.5 inches in diameter.
In a small bowl, beat the eggs until frothy. In another bowl, place the gluten-free breadcrumbs.
Dip each mac and cheese ball into the beaten eggs, then roll in the breadcrumbs until fully coated.
In a large frying pan, heat the vegetable oil over medium-high heat. Fry the bites in batches, turning occasionally, until golden brown on all sides, about 3-4 minutes.
Using a slotted spoon, transfer the fried mac and cheese bites to a paper towel-lined plate to drain excess oil.
Optional: Garnish with chopped chives before serving warm.
Nutrition Facts
Calories |
7585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 627.2 g | 804% | |
| Saturated Fat | 152.7 g | 764% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 5626 mg | 245% | |
| Total Carbohydrate | 407.0 g | 148% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 33.8 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 2909 mg | 224% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1450 mg | 31% | |
*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.
