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Rosemary & Goat Cheese Mac Cups

Goat Cheese Mac Cups


  • 1/4 cup Southern Recipe Small Batch Sea Salt & Cracked Black Pepper pork rinds, crushed

  • 1 lb. Elbow macaroni pasta, cooked

  • 4 Tbsp. Salted butter

  • 1 1/2 cups Milk

  • 2 Tbsp. Flour

  • 8 oz. Cream cheese

  • 4 oz. Goat cheese crumbles

  • 1 Tbsp. Rosemary, freshly chopped

  • Salt & black pepper, to taste


  1. Preheat oven to 425 °F.

  2. Place the mashed sweet potatoes in a large bowl. Mix in both cheeses. Set aside.

  3. In a large, shallow dish, combine the Southern Recipe Small Batch pork rinds, paprika, onion powder, and garlic powder.

  4. Use a small ice cream scoop to scoop spoonfuls of the sweet potato mixture and roll spoonfuls into balls.

  5. Roll the balls in the pork rind mixture until well coated.

  6. Place each ball onto a parchment paper lined cookie sheet, and gently shape each ball into a square.

  7. Brush olive oil over each square.

  8. Bake for 30 minutes, turning the bites over halfway through the baking process.

  9. Bake until golden brown, and finish with a sprinkling of salt (optional).


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