Description
Crispy, golden mac and cheese bites loaded with melt-in-your-mouth cheddar and Gruyère. Lightly fried with a flour-battered coating, these keto-friendly bites deliver 5g net carbs per serving. A crunchy exterior gives way to gooey, cheesy centers—perfect for snacking or appetizers.
Ingredients
1 lb macaroni (kosher or waxed pasta)
1/3 cup unsalted butter (whey-free preferred)
2 1/3 cups all-purpose flour
2 cups shredded cheddar cheese (full-fat)
2 cups shredded Gruyère cheese (or Roman Provolone)
Egg wash (2 eggs, lightly beaten with pinch salt)
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
Instructions
Boil macaroni in salted water 5 minutes less than package instructions to undercook slightly
Melt butter in a saucepan over medium-low heat
Gradually whisk flour into melted butter until foamy
Reduce heat and add shredded cheeses, stirring until fully melted into a thick cheese sauce
Combine flour, salt, and pepper in a shallow bowl
Beat eggs in a second bowl
Mix panko with Parmesan in a third bowl
Form macaroni into 1 1/2″ balls and chill for 15-20 minutes
Dredge each ball in flour mixture, dip in egg wash, then roll in panko-Parmesan
Fry in 350°F oil until golden and crispy on all sides
Notes
Chill formed balls for firmer texture before frying
Use cooking thermometer to maintain 350°F oil temp
Grease hands with cooking spray to prevent sticking while shaping
Substitute Roman Provolone for Gruyère if unavailable
Double flour batter ensures extra crunch
Limit portions to 1 1/2″ to ensure even cooking
- Prep Time: 25
- Cook Time: 20
- Category: Main dish
- Method: Frying
- Cuisine: American