Description
Crispy Air Fryer Mac and Cheese Balls are a delightful, cheesy bite. Perfect for parties or a cozy snack!
Ingredients
Scale
- Cheesy Base Ingredients:
- 8 oz (225g) elbow macaroni, cooked al dente
- 2 cups (225g) shredded sharp cheddar cheese
- 2 tbsp (30g) cream cheese
- 1 ½ cups (360ml) whole milk
- Flavor Enhancers:
- 2 tbsp (28g) unsalted butter
- 2 tbsp (16g) all-purpose flour
- 1 tsp Dijon mustard
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- Crispy Coating:
- 2 large eggs, whisked
- 1 cup (120g) panko breadcrumbs
- Dipping Delights (Optional):
- Marinara sauce
- Ranch dressing
- Spicy aioli
Instructions
- Prepare Your Mac and Cheese Base:: First things first, cook your macaroni according to package directions, but drain it just before it gets too soft – we want it al dente! While that’s going, melt the butter in a saucepan, then whisk in the flour to make a roux. Let it cook for a minute, you’ll smell that nutty aroma, then slowly whisk in the milk until it’s smooth and thickened. This is where the magic starts to happen, honestly. Stir in your cheddar and cream cheese until everything is melted and gloriously smooth. Season with Dijon, salt, and pepper. Then, combine this luscious cheese sauce with your cooked macaroni. Don’t be shy, mix it all up until every noodle is coated!
- Chill and Shape Your Crispy Air Fryer Mac and Cheese Balls:: Now, here’s the crucial part for making perfect Crispy Air Fryer Mac and Cheese Balls: chilling. Spread your mac and cheese mixture onto a baking sheet lined with parchment paper. Pop it into the fridge for at least 2-3 hours, or even better, overnight. This makes it firm enough to handle. Once chilled, scoop out small portions, about 1-2 tablespoons, and gently roll them into tight balls. I usually make them about golf ball size. If they feel too sticky, a little flour on your hands helps. This step can get a little messy, but it’s worth it!
- Coat for Ultimate Crispiness:: Set up your dredging station! You’ll need three shallow dishes: one with flour, one with whisked eggs, and one with panko breadcrumbs. Take each mac and cheese ball and roll it first in flour, shaking off any excess. Then, dip it into the egg wash, letting any extra drip off. Finally, roll it generously in the panko breadcrumbs, pressing gently to make sure they stick. You want a really good, even coating for that amazing crunch in your Crispy Air Fryer Mac and Cheese Balls. This is where the texture truly begins!
- Freeze for Best Results:: This step is non-negotiable for success! Place your breaded mac and cheese balls back onto the parchment-lined baking sheet and pop them into the freezer for at least 30 minutes. An hour is even better. This firming-up prevents them from collapsing in the air fryer and helps the coating get super crispy. I’ve skipped this once, and trust me, it was a sad, melty sight. Don’t make my mistake! Freezing ensures those beautiful, round Crispy Air Fryer Mac and Cheese Balls you’re aiming for.
- Air Fry Your Crispy Air Fryer Mac and Cheese Balls:: Preheat your air fryer to 375°F (190°C). Arrange the frozen mac and cheese balls in a single layer in the air fryer basket, making sure not to overcrowd it. You might need to work in batches. Air fry for 8-12 minutes, flipping halfway through, until they’re golden brown and wonderfully crispy on the outside. Every air fryer is a little different, so keep an eye on them. You’ll know they’re ready when they smell incredible and look perfectly browned. It’s such a satisfying sight!
- Serve Warm and Enjoy!:: Carefully remove the Crispy Air Fryer Mac and Cheese Balls from the air fryer. They’ll be piping hot and super cheesy inside, with that glorious crunch on the outside. Let them cool for just a minute or two before serving. I love serving them with a side of marinara for dipping, or even a spicy aioli. Honestly, they’re so good plain too. The final result should be a beautiful golden sphere, warm, gooey, and utterly irresistible. Just watch them disappear!