Name: Air Fryer Fried Macaroni and Cheese Balls (Cheesecake Factory Copycat) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 8 ounces Elbow Macaroni; 4 tablespoons Butter (divided); 2 tablespoons All-Purpose Flour; 2 cups Half & Half Cream; 8 ounces Mild Cheddar Cheese, shredded; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 3 Large Eggs; 2 tablespoons Milk; 3-4 cups Panko Breadcrumbs (may need more if coating twice); 3 tablespoons Olive Oil; 1 teaspoon Italian Seasoning; Nonstick Cooking Spray; Marinara Sauce; Grated Parmesan Cheese

Ingredients

8 ounces elbow macaroni

4 tablespoons butter, divided

2 tablespoons all-purpose flour

2 cups half & half cream

8 ounces mild cheddar cheese, shredded

1 teaspoon salt

1/2 teaspoon black pepper

3 large eggs

2 tablespoons milk

3-4 cups panko breadcrumbs (may need more if coating twice)

3 tablespoons olive oil

1 teaspoon Italian seasoning

Nonstick cooking spray

Marinara sauce (for serving)

Grated Parmesan cheese (for serving)

Instructions

Step 1: Boil the elbow macaroni according to the package directions until al dente. Drain and set aside.

Step 2: In a pot, melt 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour to create a roux. Slowly pour in the half & half cream while whisking continuously to prevent lumps. Cook for about 2 minutes until thickened.

Step 3: Stir in the shredded mild cheddar cheese, salt, and black pepper until the cheese melts and the sauce is smooth.

Step 4: Mix the cooked macaroni into the cheese sauce, coating all the pasta thoroughly.

Step 5: Spray a 9″x9″ baking pan with nonstick cooking spray. Pour the macaroni and cheese mixture evenly into the pan. Refrigerate for at least 4 hours to set and firm up.

Step 6: After chilling, cut the macaroni and cheese into 16 squares. Form each square tightly into a ball. If they don’t hold shape, chill longer.

Step 7: In one shallow bowl, whisk together eggs and milk. In another bowl, combine panko breadcrumbs with olive oil and Italian seasoning. Microwave the panko mixture for 60 seconds, stirring every 30 seconds, until lightly browned.

Step 8: Dip each ball into the egg wash, then coat with the panko mixture. Shake off excess breadcrumbs. Repeat dipping and coating for a thicker crust.

Step 9: Preheat the air fryer to 380°F (193°C). Spray the air fryer basket with nonstick cooking spray to prevent sticking.

Step 10: Place macaroni balls in a single layer in the basket. Air fry for 8-10 minutes, flipping halfway through, until evenly golden and crispy.

Step 11: Serve hot with a thin spread of marinara sauce on plates, place the balls on top, and sprinkle with grated Parmesan cheese. Enjoy immediately!

Tips & Variations

For a sharper flavor, substitute half the cheddar with smoked gouda or pepper jack cheese.

Make sure to chill the mac and cheese thoroughly; this helps the balls hold their shape during frying.

Double breading creates a crispier crust—don’t skip the second coating.

Serve with your favorite dipping sauces like spicy ranch or garlic aioli for extra flavor.

FAQs

Can I bake macaroni and cheese balls instead of air frying?

Yes, you can bake them in a preheated oven at 400°F for about 15-20 minutes, turning halfway through until golden and crispy, though they may not be as crunchy as air-fried ones.

Can I prepare these ahead of time and freeze them?

Absolutely. After shaping and breading, freeze the balls in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Cook from frozen in the air fryer, adding a few extra minutes to the cooking time.