Description
This Air Fryer Fried Macaroni and Cheese Balls recipe is a Cheesecake Factory copycat that delivers crispy, golden-brown bites with a creamy, cheesy interior. Made from elbow macaroni coated in a rich cheddar cheese sauce, breaded twice for an extra crunchy crust, and air fried to perfection for a healthier alternative to deep frying. Served with marinara sauce and Parmesan cheese, these cheesy snacks are perfect as appetizers or party treats.
Ingredients
Scale
Macaroni and Cheese
- 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
Breading and Coating
- 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
For Serving
- Marinara Sauce
- Grated Parmesan Cheese
Instructions
- Cook the Macaroni: Boil the elbow macaroni according to the package directions until al dente. Drain and set aside to cool slightly.
- Prepare the Cheese Sauce: In a pot, melt 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour to form a roux. Slowly pour in the half & half cream while whisking continuously to avoid lumps. Cook for about 2 minutes until the sauce thickens.
- Add Cheese and Seasoning: Stir in shredded mild cheddar cheese, salt, and black pepper until the cheese is fully melted and the sauce is smooth and creamy.
- Combine Macaroni and Cheese: Mix the cooked macaroni into the cheese sauce thoroughly, ensuring every piece is coated.
- Chill the Macaroni and Cheese: Spray a 9″x9″ baking pan with nonstick cooking spray. Pour the macaroni and cheese mixture into the pan and flatten evenly. Refrigerate for at least 4 hours to allow the mixture to firm up.
- Shape into Balls: Once chilled, cut the macaroni and cheese into 16 squares. Firmly form each square into a ball. If the balls do not hold shape well, chill further in the refrigerator.
- Prepare Breading Stations: In one shallow bowl, whisk together eggs and milk to form an egg wash. 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 toasted.
- Bread the Macaroni Balls: Dip each ball into the egg wash, then coat well with the panko mixture. Shake off excess breadcrumbs. Repeat the egg wash and breadcrumb steps for a double coating to ensure a thick, crispy crust.
- Preheat and Prepare Air Fryer: Spray the air fryer basket with nonstick cooking spray to prevent sticking.
- Air Fry: Place macaroni balls in a single layer in the air fryer basket. Cook at 380°F (193°C) for 8-10 minutes, flipping halfway through to ensure even browning and crispiness.
- Serve: Serve the fried macaroni and cheese balls hot. Spread a thin layer of marinara sauce on plates, arrange the balls on top, and sprinkle with grated Parmesan cheese. Enjoy immediately!
Notes
- For crispier balls, ensure to double coat with egg wash and panko breadcrumbs.
- Refrigerating the macaroni and cheese mixture is essential to help the balls hold their shape during frying.
- You can substitute mild cheddar with sharp cheddar for a stronger cheese flavor.
- If you prefer, bake the balls in the oven at 400°F (204°C) for 15-20 minutes as an alternative method.
- Leftover macaroni and cheese balls can be reheated in the air fryer for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Keywords: air fryer mac and cheese balls, fried macaroni and cheese balls, Cheesecake Factory copycat, crispy mac and cheese balls, appetizer snack, easy party food
