Fried Gluten Free Macaroni and Cheese Balls

Take the American classic, mac and cheese, and turn it into a delicious and hearty appetizer that doesn’t need an oven, which is important during the holidays. You can get away with serving fewer appetizers when you have at least one that is hearty. However, they may just eat too many because they are so delicious! I provide you with your choice of two types of breading options.

Fried Gluten Free Macaroni and Cheese Balls

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 12 hours, 50 minutes

Yield: Makes 1 dozen large balls

Fried Gluten Free Macaroni and Cheese Balls

Crispy, flavorful, mac and cheese balls with your choice of dipping sauce. The perfect warm and hearty appetizer without an oven.


  • Double recipe for Gluten Free Macaroni and Cheese (made only on the stove top without the bread crumbs)
  • 2 (8.5-ounce) bags of kettle potato chips (for yeast-free), crushed into fine crumbs* or 2 cups Seasoned Gluten Free Breadcrumbs (or 4C** brand)
  • 2 large eggs
  • 1 tablespoon milk
  • 1 - 2 quarts oil cups light olive, canola, or peanut oil, for frying
  • For the Honey Mustard Dipping Sauce:
  • 1/2 cup gluten free mayonnaise (Best Foods or Hellmann's)
  • 1/4 cup gluten free mustard (French's or Grey Poupon)
  • 1/4 cup honey
  • OR
  • 1/2 cup gluten free ketchup (Heinz), or as needed


  1. Make the gluten free macaroni cheese of choice one day in advance. Refrigerate 8 hours or overnight and place in a 9 x 13-inch baking dish. Line a baking sheet, casserole dish, or other freezeable dish with parchment paper; set aside.
  2. The following day, using a 1-3/4 tablespoon spring-action scooper, scoop out balls of macaroni from the casserole dish and mold into a ball. Refrigerate until firm, about 2 hours.
  3. Beat the eggs and milk together in a shallow bowl; set aside. Add the crushed potato chips or breadcrumbs in another shallow bowl.
  4. Roll the macaroni balls in the egg mixture and then press the crushed chips or breadcrumbs into the balls. Repeat until you run out of macaroni and cheese. Transfer balls to the prepared baking sheet. Freeze until frozen or at least an hour. (The amount of balls this recipe makes depends on what macaroni you use and how long you cook it. Softer macaroni makes denser balls and uses more macaroni.)
  5. Preheat oil in a deep-fryer to 375°F.
  6. Using a slotted spoon, gently place three to four balls in the oil and fry until golden brown on all sides. Dunk them in the oil once in awhile and roll them around to ensure even browning. Continue frying additional small batches until done. (Do not overcrowd the container of oil as doing so lowers the temperature of the oil, which prevents browning.
  7. Remove balls from the oil using a slotted spoon allowing excess oil to drip back into the oil. Transfer to a plate lined with several layers of paper towels. Serve warm with either gluten free ketchup or the below honey mustard sauce.
  8. To Make the Honey Mustard Dipping Sauce:
  9. Whisk the mayonnaise, mustard, and honey together until thoroughly combined.


*To crush the potato chips either pulse them in a food processor a batch at a time, or place a batch at a time in a gallon-size zipper storage bag and crush them using a heavy rolling pin.

**4C makes gluten and gluten-free bread crumbs. Make sure you purchase the gluten free one.

**Honey Dijon potato chips are awesome!

For Potato Free Cheese Balls: Use potato free bread crumbs.

For Corn Free Cheese Balls: Use rice based macaroni or at least corn-free.

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