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Air Fryer Macaroni and Cheese Balls

Crispy on the outside and gooey on the inside, these air fryer macaroni and cheese balls offer a fun twist on a classic favorite, perfect for snacks, appetizers, or a cozy night in.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Macaroni Mixture
  • 1 cup elbow macaroni Cooked according to package instructions until al dente
  • 2 tablespoons butter For making the cheese sauce
  • 2 tablespoons all-purpose flour For roux
  • 1 1/4 cups milk Whole milk works best for creaminess
  • 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 For the creamy filling
  • 1/2 cup grated Parmesan cheese
  • 1 large egg For binding the balls
  • 1/2 cup bread crumbs For coating
  • 1/2 cup panko bread crumbs Adds extra crunch
  • 1/4 cup all-purpose flour For dusting
  • Vegetable oil For spraying

Method
 

Preparation
  1. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
  2. In a medium saucepan over medium heat, melt the butter. Add the all-purpose flour, whisking continuously for 1-2 minutes to create a roux.
  3. Gradually pour in the milk while whisking to prevent lumps. Then add garlic powder, onion powder, salt, and black pepper, stirring until smooth.
  4. Allow this mixture to simmer for 3-4 minutes until it thickens slightly, becoming creamy and glossy.
  5. Stir in the shredded mozzarella and grated Parmesan cheese until fully melted and smooth.
  6. Remove the saucepan from heat and add the cooked macaroni, stirring to ensure the pasta is well-coated with the cheese sauce. Let it cool for about 15-20 minutes.
Forming Balls
  1. Once cooled, scoop small portions of the mixture and form them into balls using your hands; place them on a parchment-lined baking sheet.
  2. In a shallow dish, whisk the egg until fully beaten. In another shallow dish, combine the bread crumbs and panko bread crumbs.
  3. Roll each ball first in the egg, then coat with the breadcrumb mixture, ensuring even coverage.
  4. Place the coated balls back on the parchment-lined sheet and lightly spray with vegetable oil.
Cooking
  1. Preheat the air fryer to 375°F (190°C). Arrange the macaroni balls in a single layer within the air fryer basket, making sure they don’t touch.
  2. Cook for 8-10 minutes, flipping them halfway through, until they are golden brown and crispy.
  3. Carefully remove the macaroni and cheese balls and allow them to cool slightly before serving.

Notes

Make sure to let the macaroni mixture cool adequately before forming the balls; this makes them easier to handle and helps them keep their shape. Use a mix of breadcrumbs for extra crunch; panko gives that delightful airy crispiness. If you prefer a different flavor, try adding spices like smoked paprika or even some chopped jalapeños for a kick.