Low Sodium Crispy Mac and Cheese Balls
Serve up pure comfort food in bite-sized form with these irresistible Low Sodium Crispy Mac and Cheese Balls! Perfectly golden and crunchy on the outside, with creamy, cheesy goodness on the inside, this recipe offers a healthier twist by using low sodium ingredients like chicken broth and shredded Cheddar cheese. These indulgent treats are made from a velvety cheese sauce infused with paprika and garlic powder for rich flavor, then chilled, rolled, breaded with crispy panko, and fried to perfection. Ideal for parties, snacking, or appetizers, these mac and cheese balls strike the perfect balance between indulgence and mindful eating. Quick to prepare and satisfyingly crisp, they’ll be your go-to for any occasion!
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Recipe Information
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
Instructions
Cook the elbow macaroni in unsalted boiling water according to package instructions until al dente, then drain and set aside.
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.
Gradually add the low sodium chicken broth, whisking as you pour to prevent lumps, and cook until the mixture thickens, about 3-4 minutes.
Add the shredded Cheddar cheese slowly into the sauce, stirring until fully melted and smooth. Season with ground black pepper, garlic powder, and paprika.
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.
Refrigerate the mac and cheese mixture for at least 2 hours, or until it is firm enough to roll into balls.
Preheat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
Using a spoon or your hands, shape the cooled mac and cheese mixture into small balls, approximately 1 inch in diameter.
In a shallow bowl, beat the eggs with the almond milk to create an egg wash.
Roll each mac and cheese ball first in the egg wash, then in the panko breadcrumbs, ensuring they are completely covered.
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.
Serve warm as a delightful low sodium snack or appetizer.
Nutrition Facts
Calories |
6867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 702.1 g | 900% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 403.5 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.4 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1131 mg | 87% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 629 mg | 13% | |
*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.
