Low Sodium Fried Mac and Cheese Balls
Indulge in guilt-free comfort food with these irresistible Low Sodium Fried Mac and Cheese Balls, where creamy pasta meets a golden, crispy crust. Perfect for those watching their sodium intake, this recipe swaps traditional ingredients for low sodium alternatives like sharp cheddar, Parmesan cheese, and chicken broth, without sacrificing flavor. The gooey mac and cheese mixture is chilled, rolled into bite-sized balls, coated with crunchy panko breadcrumbs, and fried to perfection. Each bite delivers a delightful combination of textures and cheesy goodness, enhanced by subtle hints of paprika and black pepper. Ready in under an hour, these crowd-pleasing appetizers are ideal for parties, game-day gatherings, or whenever you’re craving a healthier twist on fried comfort food classics. Serve them warm and garnish with parsley for a pop of color!
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Recipe Information
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)
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
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.
Slowly whisk in the low sodium chicken broth until the mixture is smooth and thickened.
Reduce heat to low and add the cheddar and Parmesan cheeses, stirring until the mixture is smooth and the cheese is completely melted.
Add the cooked macaroni to the cheese sauce and stir together until well combined. Season with black pepper and paprika.
Remove the pan from heat and let the mac and cheese cool slightly. Refrigerate for at least 2 hours or until firm.
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.
In a shallow bowl, beat the eggs. Place the panko breadcrumbs in another shallow bowl.
Dip each mac and cheese ball into the egg mixture, then roll in the breadcrumbs to coat completely.
Heat the vegetable oil in a deep saucepan or fryer to 350°F (175°C).
Fry the mac and cheese balls in batches for 2-3 minutes or until golden brown. Remove from oil and drain on paper towels.
Serve warm, optionally garnished with chopped parsley.
Nutrition Facts
Calories |
5634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.7 g | 674% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.9 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2224 mg | 171% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 587 mg | 12% | |
*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.
