Crack the egg in one and whisk it with a fork. If you don’t like visuals, you can skip ahead to the recipe card at the bottom of this post. This way, you can see just how we made our macaroni and cheese balls in the air fryer! If you’re wondering how to make air fryer mac and cheese balls, you can follow the recipe process photos in this section. We use this air fryer for our recipes and it has been great.
The balls are done, when the breading is golden brown and crispy. Since every air fryer is different and the size of your mac and cheese balls might be smaller or larger than ours, the exact cooking times might vary slightly.We would recommend that you don’t skip this step! We use avocado oil in a spray bottle to help the breading get a little extra brown.When rolling the mac and cheese balls in the egg and breadcrumbs, remember to be gentle!.Just keep squeezing the noodles in your palm. Forming the balls in your hand might take some practice and a bit of extra force.You can use homemade or store-bought mac and cheese – it’s up to you.If you don’t have any leftovers, you can make mac and cheese but will have to cool it in the fridge for a couple hours before working with it. It’s important to use cold mac and cheese that is quite sticky – that’s we recommend using leftovers.Cut into wedges and serve warm.Air fryer mac and cheese balls are so good! Recipe Tipsīefore you make these mac n cheese balls in the air fryer, you should quickly read through these recipe tips so that you know all the tricks and tips for success! When the timer goes off, remove the deep casserole pan and allow the Mac & Cheese to cool for at least 20 minutes before inverting the deep casserole pan over a plate and removing the pan to release the mac & cheese. Set the temperature to 350 degrees Fahrenheit and the timer for 30 minutes. Sprinkle over the top of the pasta and place in the basket of the Air Fryer, and close the drawer. Place the pasta into the deep casserole pan and in a separate, small bowl, combine the bread crumbs, Parmesan cheese and butter and stir to blend. Add the milk, heavy cream, Fontina, Gruyere, Cheddar, Essence, the remaining 1/2 teaspoon of salt, black pepper and nutmeg and stir well to combine. Remove from the water, drain well, and place in a medium bowl.
Cook the pasta until just al dente, according to the manufacturer’s instructions. Once boiling, add 2 tablespoons of the salt to the water and then the pasta. Fill a large saucepan three-quarters full with water and bring to a boil over high heat.
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