|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 73g||26%|
|Dietary Fiber 4g||15%|
|Total Sugars 10g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Air fryer macaroni and cheese balls are crispy on the outside, creamy on the inside, and so good, you won’t believe they’re not deep-fried.
Because you make the macaroni and cheese ahead of time, this recipe comes together quickly. It makes for a quick and easy party appetizer and is also a great way to use up leftover mac and cheese. With these air fryer cheese balls, there’s far less fat than with deep-frying, but you still get the decadence from the mac and cheese.
You can use any kind of mac and cheese you want, but make sure it has a thicker cheese sauce. This will help it hold together when you are forming the balls as well as when you are air frying. If the macaroni and cheese is still saucy, even after refrigeration, it won’t bind well when you try to form the balls. And if they don't bind well, they won't fry well—they will be more likely to fall apart.
1 cup panko breadcrumbs
4 cups prepared macaroni and cheese, refrigerated
3 tablespoons flour
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon smoked paprika, divided
1/2 teaspoon garlic powder, divided
1 tablespoon milk
1 /4 cup ranch dressing, garlic aioli, or chipotle mayo, for dipping, optional
Gather the ingredients.
Heat the oven to 400 F and the air fryer to 370 F.
Spread the breadcrumbs onto a baking sheet, shaking to create an even layer. Bake for 3 minutes, then shake and bake for another 1 to 2 minutes or until they are mostly toasted.
Form the refrigerated macaroni and cheese into the size of golf balls. Place them onto a baking sheet.
Whisk together the flour with 1/2 teaspoon each of the salt, 1/2 teaspoon of the black pepper, and 1/2 teaspoon of the smoked paprika, and 1/4 teaspoon of the garlic powder.
Whisk together the 2 eggs with milk in a shallow bowl.
Toss the breadcrumbs with the remaining salt, pepper, paprika, and garlic powder.
Roll the macaroni and cheese balls into the flour to coat.
Then, dip the flour-coated ball into the egg mixture, rolling to coat. Transfer the cheese ball to the breadcrumb mixture and roll to coat, patting to help the breading adhere.
Repeat with the rest of the macaroni and cheese balls.
Spray the basket of the air fryer with cooking spray along with the mac and cheese balls, too. Add 6 to 9 of the cheese balls into your air fryer, depending on how large it is. Air fry for 8 to 10 minutes or until golden brown and crisp.
Remove them from the air fryer basket and keep warm in your oven. Repeat with the second batch of mac and cheese balls.
- You can season the breadcrumbs however you like. Try chipotle pepper powder, Italian seasoning, or Cajun seasoning. Old Bay would taste good, too.
- Try adding 1/4 cup crumbled cooked bacon to the breadcrumbs.
- You can use whole wheat or Italian seasoned breadcrumbs.
The mac and cheese balls will not be golden brown unless you toast the bread crumbs first. If you don’t care about them getting golden brown, then you can skip this step.
These are best eaten the day they are made, but they may be warmed through in a hot oven (375 F) within a day or so of air frying.