Description
Crispy, golden air fryer macaroni and cheese balls inspired by Cheesecake Factory, with a crunchy coating and a creamy, cheesy center made without deep frying.
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
Instructions
- Cook the elbow macaroni in salted boiling water until just tender. Drain well and set aside.
- In a saucepan over medium heat, melt the butter. Stir in the milk and heavy cream and heat gently.
- Add the cheddar, mozzarella, and Parmesan cheeses. Stir continuously until melted and smooth. Season with salt and black pepper.
- Mix the cooked macaroni into the cheese sauce until fully coated.
- Spread the macaroni and cheese into a shallow dish and refrigerate for about 1 hour, or until firm.
- Scoop the chilled mac and cheese and roll into balls.
- Dredge each ball in flour, dip into beaten eggs, then coat with breadcrumbs.
- Place the balls in the air fryer basket in a single layer. Lightly spray with cooking spray.
- Air fry at 375°F (190°C) for about 10 minutes, turning once, until golden and crispy.
- Let cool slightly before serving.
Notes
- Chilling the mac and cheese is essential so the balls hold their shape.
- Panko breadcrumbs add extra crunch.
- Add garlic powder or paprika to the breadcrumbs for more flavor.
- Reheat leftovers in the air fryer for best texture.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 35mg
