Air Fryer Fried Macaroni and Cheese Balls
Delicious air-fried mac and cheese balls are the perfect appetizer or snack, featuring gooey cheese centers with a crispy coating.
Ingredients
For the macaroni and cheese
- 1 cup elbow macaroni Cook according to package instructions
- 2 tablespoons butter
- 2 tablespoons all-purpose flour Plus extra for breading
- 1 1/4 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the breading
- 1 large egg For coating
- 1/2 cup bread crumbs
- 1/2 cup panko bread crumbs
- 1/4 cup all-purpose flour For coating
Instructions
Preparation
- Cook the elbow macaroni according to package instructions, drain, and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 1-2 minutes to form a roux.
- Slowly pour in the milk while whisking to avoid lumps.
- Add garlic powder, onion powder, salt, and black pepper. Whisk until smooth and let it simmer for about 3-4 minutes until it thickens.
- Stir in the shredded mozzarella and grated Parmesan until smooth.
- Remove from heat, add the cooked macaroni, and stir until coated.
- Let cool for about 15-20 minutes.
Breading and Cooking
- Form small balls with the mixture and place on a parchment-lined baking sheet.
- In a shallow dish, whisk the egg. In another dish, combine bread crumbs and panko.
- Roll each ball in egg, then coat in the breadcrumb mixture.
- Place them back on the baking sheet and spray lightly with vegetable oil.
- Preheat the air fryer to 375°F (190°C).
- Arrange macaroni balls in the air fryer basket in a single layer.
- Cook for 8-10 minutes, flipping halfway, until golden brown.
- Let them cool slightly before serving.
Notes
Serve with your favorite sauces such as ranch, marinara, or a tangy buffalo dip. Store leftovers in an airtight container in the fridge for up to 3 days.