This easy, golden snack brings creamy mac and cheese into crispy, bite-sized perfection. Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls are great for parties, weeknight bites, or cozy movie nights, and they crisp up in minutes in the air fryer. Try them with comforting sides like flaky cheese croissants for a decadent pairing.
Why You’ll Love This Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls
- Crunchy outside with gooey, cheesy center every time.
- Faster and less greasy than deep-frying thanks to the air fryer.
- Make ahead and freeze for easy snacks or party prep.
- Kid-friendly finger food that adults love too.
- Uses simple pantry ingredients you probably already have.
Ingredients Needed
-
Pasta
- 1 cup elbow macaroni
-
Cheese & Dairy
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/4 cups milk
- 2 tablespoons butter
- 1 large egg
-
Coating
- 1/2 cup bread crumbs
- 1/2 cup panko bread crumbs
- 1/4 cup all-purpose flour
- Vegetable oil for spraying
-
Pantry & Seasonings
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions
- Cook the elbow macaroni according to package instructions, drain, and set aside.
- In a medium saucepan, melt the butter over medium heat, then add the 2 tablespoons of flour and whisk continuously for 1–2 minutes to make a roux. Slowly pour in the 1 1/4 cups milk while whisking to avoid lumps. Add garlic powder, onion powder, salt, and black pepper and simmer 3–4 minutes until slightly thickened.
- Stir in the shredded mozzarella and grated Parmesan until fully melted and smooth, then remove from heat and mix in the cooked macaroni until evenly coated. Let cool 15–20 minutes.
- Once cooled, scoop portions and form into balls, placing them on a parchment-lined baking sheet. In a shallow dish beat the egg, and in another shallow dish combine the bread crumbs and panko. Roll each ball in the egg, then coat with the breadcrumb mixture.
- Return the breaded balls to the parchment-lined sheet, spray lightly with vegetable oil, and preheat your air fryer to 375°F. Arrange in a single layer without touching.
- Air fry for 8–10 minutes, flipping halfway, until golden brown and crispy. Remove carefully, let cool slightly, and serve with your favorite dipping sauce or pair with a full meal like chicken and avocado rice stack for a hearty spread.
Serving Suggestions Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls
- Serve with marinara, ranch, or spicy sriracha mayo for dipping.
- Pair with a crisp salad or light slaw to balance the richness.
- Add a sprinkle of extra Parmesan and chopped parsley for freshness.
- Offer alongside roasted vegetables or a simple soup for a meal.
- Serve with cucumber, onion and tomato salad for a bright, refreshing contrast.
Tips for Success Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls
- Let the mac and cheese cool well before forming balls to help them hold shape.
- Don’t overcrowd the air fryer basket; work in batches for even crisping.
- Lightly spraying with oil is key to achieving a deep golden crust without deep-frying.
- Store leftovers in an airtight container in the fridge for up to 3 days and re-crisp in the air fryer.
- Freeze uncooked breaded balls on a tray, then transfer to a bag for up to 2 months; cook from frozen, adding a few extra minutes.
Variations
Here are a few easy ways to change it up:
- Add cooked crispy bacon or chopped ham to the mac and cheese before forming balls for extra savory flavor.
- Make it spicy by stirring in 1–2 teaspoons of jalapeno or chipotle powder and serving with spicy dipping sauce.
- For a lighter version, swap half the mozzarella for reduced-fat cheese or mix in finely diced vegetables like roasted red peppers.
Follow us on Pinterest for more cozy ideas.
Fried Macaroni and Cheese Balls
These easy and golden air-fried macaroni and cheese balls deliver a crispy exterior and a creamy cheesy center, perfect for parties or cozy nights in.
Ingredients
Pasta
- 1 cup elbow macaroni Cook according to package instructions.
Cheese & Dairy
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/4 cups milk
- 2 tablespoons butter Melt in a saucepan.
- 1 large egg Beaten for coating.
Coating
- 1/2 cup bread crumbs
- 1/2 cup panko bread crumbs
- 1/4 cup all-purpose flour
- Vegetable oil for spraying
Pantry & Seasonings
- 2 tablespoons all-purpose flour For thickening.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Cook the elbow macaroni according to package instructions, drain, and set aside.
- In a medium saucepan, melt the butter over medium heat, then add the 2 tablespoons of flour and whisk continuously for 1–2 minutes to make a roux.
- Slowly pour in the 1 1/4 cups milk while whisking to avoid lumps. Add garlic powder, onion powder, salt, and black pepper and simmer for 3–4 minutes until slightly thickened.
- Stir in the shredded mozzarella and grated Parmesan until fully melted and smooth, then remove from heat and mix in the cooked macaroni until evenly coated. Let cool for 15–20 minutes.
Forming and Air Frying
- Once cooled, scoop portions and form into balls, placing them on a parchment-lined baking sheet.
- In a shallow dish, beat the egg, and in another shallow dish, combine the bread crumbs and panko. Roll each ball in the egg, then coat with the breadcrumb mixture.
- Return the breaded balls to the parchment-lined sheet, spray lightly with vegetable oil, and preheat your air fryer to 375°F.
- Arrange the balls in a single layer without touching and air fry for 8–10 minutes, flipping halfway, until golden brown and crispy.
- Remove carefully, let cool slightly, and serve with your favorite dipping sauce.
Notes
For best results, let the mac and cheese cool well before forming balls. Don’t overcrowd the air fryer basket; work in batches for even crisping. Store leftovers in an airtight container in the fridge for up to 3 days and re-crisp in the air fryer. Freeze uncooked breaded balls on a tray, then transfer to a bag for up to 2 months; cook from frozen, adding a few extra minutes.