Description
Delicious air-fried macaroni and cheese balls with a crispy exterior and a gooey, cheesy interior, perfect for sharing or savoring alone.
Ingredients
Scale
- 1 cup elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup bread crumbs
- 1/2 cup panko bread crumbs
- 1/4 cup all-purpose flour
- Vegetable oil for spraying
Instructions
- Boil elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to form a roux.
- Gradually pour in the milk while whisking to avoid lumps. Add garlic powder, onion powder, salt, and pepper, whisking until smooth. Let it simmer for about 3-4 minutes until thickened.
- Reduce heat and stir in mozzarella and Parmesan cheese until melted and creamy.
- Remove from heat and fold in the cooked macaroni, ensuring it’s coated with the cheese sauce.
- Allow the mixture to cool for about 15-20 minutes.
- Scoop small portions and roll into balls. Place on a parchment-lined baking sheet.
- In a shallow dish, beat the egg. In another, mix bread crumbs and panko. Roll each ball in the egg, then in breadcrumbs.
- Lightly spray the balls with vegetable oil. Preheat air fryer to 375°F (190°C).
- Arrange balls in a single layer in the air fryer. Cook for 8-10 minutes, flipping halfway through until golden brown.
- Cool slightly before serving with your favorite dipping sauce.
Notes
Make-ahead option: Prepare the mixture in advance and refrigerate. These also freeze well for future use.
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg