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Fried Mac and Cheese Balls – Gluten Free & Dairy Free

By: Sharon Matten January 06, 2022
These Gluten Free and Vegan Mac and Cheese Balls are SO creamy, SO crispy and SO amazingly good!  Worth all the time it takes to make them!
Prep: 30m Cook: 30m Total: 60m
0 from 0 votes
Cousines: Plant Based
Cooking Technique: Frying
Tags: Main Dish
Servings: 32


  • 16 ounces cooked macaroni, gluten free (I like Barilla)

For the roux

  • 2 tablespoons vegan margarine (I use Fleishmann's or Country Crock sticks)
  • 2 tablespoons flour, gluten free
  • 1 1/2 cups almond milk

For the cheesy part

  • 2 (7-8 ounce) bags shredded cheddar mozzarella blend cheese, vegan
  • 8 ounces cream cheese, vegan
  • 1/2 teaspoon chili powder
  • 1 teaspoon dehydrated green onions/chives
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt

For the Crispy Coating

  • 2 cups gluten free bread crumbs
  • 2 tablespoons nutritional yeast

For the Egg Wash

  • 1/2 cup vegan egg substitute (like JUST Egg)
  • 1/4 cup almond milk

To Finish

  • Peanut oil for frying
  • Marinara or Salsa for dipping

These Gluten Free and Vegan Mac and Cheese Balls are SO creamy, SO crispy and SO amazingly good!  Worth all the time it takes to make them!


For the Roux

  1. In a medium sized saucepan, melt the margarine over medium/low heat.  
  2. Add the flour all at once and stir until completely combined.  Cook for another 30 seconds.
  3. Making a roux
  4. Slowly add the almond milk, whisking constantly, until the flour is completely blended with no lumps, and the mixture starts to thicken.

For the Cheesy Part

  1. Whisk in the cream cheese then the cheddar/mozzarella.  Stir until completely blended.  
  2. Blend in the chili powder, dried chives, black pepper and salt.
  3. Stir in the cooked macaroni, and toss until completely blended.
  4. Spread the macaroni mixture into a 9x13 inch casserole. 
  5. Refrigerate for at least two hours.
Mac and cheese in a casserole ready to refrigerate.  

To make the Macaroni Balls

  1. Line a baking sheet with parchment or aluminum foil.
  2. Remove the macaroni from the refrigerator.  Using an ice cream scoop, scoop out macaroni mixture.  Roll into a ball and place on the prepared baking sheet.
  3. Making the Mac and Cheese Balls
  4. Repeat with the remaining macaroni mixture.     
  5. Mac and Cheese Balls Ready to be frozen.
  6. Freeze the Macaroni Balls for at least 2 hours until firm.

For the Crispy Coating

  1. In a shallow casserole, combine the bread crumbs and nutritional yeast.  Set aside.

For the Egg Wash

  1. In a medium bowl or large measuring glass, whisk together the egg replacer and almond milk.

To Finish

  1. Pour the peanut oil around 4-inches deep.  Heat over medium heat until it reaches around 350 degrees F.
  2. Place a large wire rack over an additional baking sheet.  Set aside.
  3. Remove the Mac and Cheese Balls from the freezer.  
  4. Coat a macaroni ball in the egg wash, shaking off the excess, then roll in the crispy coating. 
  5. Coating the Mac and Cheese Balls in Egg wash
  6. Repeat with the remaining macaroni balls.
  7. Drop several coated balls into the hot oil.  Allow to brown on one side, then turn to brown on the second.  
  8. Remove the Fried Mac and Cheese Balls from the hot oil and place on the prepared wire cooling rack.  
  9. Repeat with the remaining Mac and Cheese Balls.
  10. Serve hot with marinara sauce or salsa.


I used a cheddar/mozzarella blend.  You could also use one bag shredded vegan cheddar cheese plus one bag vegan shredded mozzarella. I like to fry these in peanut oil because of the high smoke point.  You can also use avocado oil if you can't use peanut oil You can freeze these after making them.  Warm in a toaster oven or conventional oven uncovered. I find using vinyl gloves works best when rolling the refrigerated balls. If you aren't gluten free, dairy free, or vegan you can use traditional ingredients!  I promise not to tell ;)

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