Name: Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 cups elbow macaroni (dry); 2 tablespoons butter; 1/2 cup milk; 1/2 cup heavy cream; 1 cup cheddar cheese, shredded; 1 cup mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 large eggs; 1/2 cup all-purpose flour; 1 cup breadcrumbs (or panko); Cooking spray

Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

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I love making these Cheesecake Factory–style Air Fryer Fried Macaroni and Cheese Balls when I want a fun, indulgent snack without deep frying. They’re crispy on the outside, creamy on the inside, and taste just like a restaurant appetizer made right at home.

Why You’ll Love This Recipe

I enjoy this recipe because it delivers that classic crunchy-and-creamy contrast with much less mess. Using the air fryer keeps things simple while still giving me a golden, crispy coating. I also like how great these are for parties, game nights, or when I just want a nostalgic comfort snack. Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

elbow macaroni
butter
milk
heavy cream
cheddar cheese
mozzarella cheese
Parmesan cheese
salt
black pepper
eggs
all-purpose flour
breadcrumbs
cooking spray

Directions

I start by cooking the macaroni in salted water until just tender, then drain it well. In a saucepan, I melt butter and stir in milk and cream, warming it gently before adding the cheeses. I stir until everything melts into a thick, creamy cheese sauce.

I mix the cooked macaroni into the cheese sauce until fully coated. I spread the mixture into a shallow dish and refrigerate it until firm, which makes it much easier to shape.

Once chilled, I scoop and roll the mac and cheese into balls. I dredge each ball in flour, dip it into beaten eggs, and then coat it in breadcrumbs.

I place the balls in the air fryer basket, spray them lightly with cooking spray, and air fry until golden brown and crispy. I let them cool slightly before serving so the centers stay creamy.

Servings and Timing

I usually get about 18 to 20 mac and cheese balls from this recipe.
Prep time: 25 minutes
Chilling time: 1 hour
Air fryer time: 10 minutes
Total time: about 1 hour 35 minutes

Variations

I sometimes add a pinch of garlic powder or paprika to the breadcrumbs for extra flavor. When I want a cheesier center, I mix in small cubes of mozzarella before shaping the balls. I also enjoy using panko breadcrumbs for extra crunch.

Storage/Reheating

I store leftover mac and cheese balls in an airtight container in the refrigerator for up to 3 days. When reheating, I use the air fryer so they crisp back up nicely. I avoid the microwave since it softens the coating. Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

FAQs

Can I make these ahead of time?

I often prepare and bread the balls ahead, then air fry them just before serving.

Can I freeze mac and cheese balls?

I can freeze them after breading, then cook them straight from frozen in the air fryer.

What cheeses work best?

I like using a mix of cheddar, mozzarella, and Parmesan for flavor and stretch.

Why do my balls fall apart?

I make sure the mac and cheese is fully chilled before shaping so it holds together well.

Can I bake these instead of air frying?

I can bake them, but I find the air fryer gives the crispiest result.

Conclusion

I enjoy these Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls because they’re crispy, creamy, and incredibly satisfying. They’re a fun homemade version of a restaurant favorite that I love making whenever I want a comforting, crowd-pleasing snack.