Crispy Macaroni And Cheese Balls Recipe (Air Fryer Copycat)
This Macaroni And Cheese Balls Recipe gives you crunchy, golden shells with a creamy, gooey center, all made in the air fryer (no deep frying). Chill the mac, roll into balls, bread with crumbs plus panko, then air fry until crisp and takeout-style.
Equipment
- 5 to 6-quart basket air fryer
- Medium saucepan
- Whisk
- Sheet pan or large plate lined with parchment
- 2 shallow bowls for breading
Ingredients
- 1 cup elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour for the cheese sauce
- 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 beaten
- 1/2 cup bread crumbs
- 1/2 cup panko bread crumbs
- 1/4 cup all-purpose flour for dredging before egg
- vegetable oil spray for coating the outside before air frying
Instructions
- Cook the elbow macaroni according to the package directions until tender. Drain well and set aside so excess water doesn’t thin the sauce.
- In a medium saucepan over medium heat, melt the butter. Whisk in 2 tablespoons flour and cook for 1 to 2 minutes, whisking constantly, until it smells lightly toasty and looks smooth.
- Slowly whisk in the milk. Add garlic powder, onion powder, salt, and black pepper. Simmer 3 to 4 minutes, whisking often, until the sauce thickens enough to coat a spoon.
- Turn off the heat. Stir in the mozzarella and Parmesan until fully melted and glossy. Fold in the cooked macaroni until evenly coated. Let the mixture cool 15 to 20 minutes so it firms up for shaping.
- Scoop portions of the cooled mac and cheese and roll into bite-size balls. Set them on a parchment-lined plate or sheet pan. (If they feel soft, chill a bit longer so they hold their shape.)
- Set up a breading station: place 1/4 cup flour in one shallow bowl, beaten egg in a second bowl, and mix bread crumbs plus panko in a third bowl. Roll each ball in flour, then egg, then press into the crumb mixture until fully coated.
- Lightly spray the outside of the breaded balls with vegetable oil spray. Preheat the air fryer to 375°F.
- Arrange the balls in a single layer in the air fryer basket with space between them. Air fry 8 to 10 minutes at 375°F, flipping halfway, until the crust is deep golden brown and crisp. Cool 2 minutes before serving so the center sets slightly.
Notes
- Storage: Refrigerate leftovers in a sealed container for up to 3 days.
- Reheat to stay crispy: Air fry at 350°F for 4 to 6 minutes, flipping once, until hot and re-crisped. Avoid the microwave if you want crunch.
- Freezer instructions: Freeze breaded balls on a tray until solid, then transfer to a freezer bag. Air fry from frozen at 375°F for 10 to 12 minutes, flipping halfway, until golden and hot.
- Air fryer size tweaks: In a 3.5-quart basket, plan on 2 batches and keep balls spaced apart. In an oven-style air fryer, use a rack and rotate the tray position halfway for even browning.
- Troubleshooting:
- Balls falling apart: the mac mixture wasn’t cool enough. Chill longer before rolling.
- Pale coating: you likely under-sprayed oil or skipped preheating. Add a light spritz and preheat to 375°F.
- Soft spots: overcrowding causes steaming. Cook in batches with gaps between balls.
- Nutrition disclaimer: Nutrition is an estimate and will vary by brand, portion size, and how much cheese sauce and breading sticks.