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–+ servings

Gluten Free Mac and Cheese Bites

Sandi Gaertner
Your kids are going to love these easy gluten free mac and cheese bites. Fried for a crispy coating, melty cheese and macaroni in the middle.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Appetizer Recipes, Meal Recipes
Cuisine American
Servings 18 balls
Calories 222 kcal

Ingredients
  

  • 12 ounce package gluten free pasta
  • 8 ounces cream cheese
  • 8 ounces cheddar cheese
  • 2 tablespoons unsalted butter
  • ¼ cup heavy cream
  • 1 teaspoon salt
  • ⅛ teaspoon garlic powder

For coating:

  • 4.5 ounce package Milton's Gluten Free Crackers
  • 2 eggs
  • oil for frying

Instructions
 

  • Cook your gluten free macaroni to package instructions. Every brand varies widely so it is best to follow the package directions.
  • In a pot, add the cheeses, heavy cream, and spices. Cook on medium low heat until all of the cheeses are melted. Stir frequently.
  • Add the cooked drained pasta to the cheese sauce and mix well.
  • Refrigerate the mac and cheese mixture for 30 minutes to cool.
  • Put the Milton's Gluten Free Crackers into a ziplock plastic bag and seal. Use a rolling pin to crush the crackers into crumbs.
  • Pour the crackers into a bowl.
  • In another bowl, add the two eggs and mix well.
  • Line a plate with wax paper and use a spoon to scoop mac and cheese out of the pot.
  • Use your hands to gently squeeze/press the mac and cheese mix together and line them up on the wax paper.
  • If the balls are warm, put back into the refrigerator for 15 minutes.
  • Remove the bites from the refrigerator.
  • Start heating the oil in a cast-iron pan.
  • Roll in the egg mixture, then into the cracker mixture.
  • When the oil is ready for frying, test by dropping a few crumbs into the oil. If it sizzles, it is ready.
  • Drop a few bites into the hot oil. Leave room around each one.
  • Use a metal slotted spoon to gently turn the balls around so they cook evenly.
  • Remove when they are crisp on each side to a paper towel lined plate. Repeat until all bites are cooked.
  • Serve hot.

Notes

1. In cooking the cheese sauce I recommend using a non-stick pan for easier cleanup.
2. Use an oil that is good in high heat like canola or avocado oil. You could use coconut oil, but it will impart a flavor into the bites.
3. For frying, I use a burner on our grill outside to contain the mess of frying. If you cook indoors, you may want to fry in a Dutch oven with taller sides to contain the oil droplets.
4. As the mac and cheese bites are cooked, remove and put them onto a paper towel-lined plate. This will help absorb the extra oil.
5. These mac and cheese bites will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 222kcalCarbohydrates: 20gProtein: 6gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 53mgSodium: 333mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 409IUVitamin C: 1mgCalcium: 109mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.