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.