Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls
Crispy on the outside, creamy on the inside, these air fryer mac and cheese balls are packed with cheddar, mozzarella, and Parmesan, delivering a restaurant-style indulgence without deep frying.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 32 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon mustard powder
Salt and black pepper to taste
1 cup panko breadcrumbs
1/2 cup regular breadcrumbs
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon Italian seasoning
Olive oil cooking spray
Instructions
1. Cook elbow macaroni in salted water until al dente, drain, and set aside.
2. In a saucepan, melt butter over medium heat and whisk in flour to make a roux. Gradually add milk, reduce heat, and stir in cheeses and seasonings until smooth.
3. Combine macaroni with cheese sauce, transfer to a shallow dish, and refrigerate for at least 2 hours.
4. Portion chilled mixture into 1 1/2-inch balls using a cookie scoop or spoon.
5. Set up a breading station: flour, beaten eggs, and breadcrumb mixture with Italian seasoning. Dredge each ball in flour, dip in egg, then coat with breadcrumbs.
6. Preheat air fryer to 370°F. Lightly spray balls with olive oil and air fry in batches for 6–7 minutes until golden and crispy, shaking halfway through.
Notes
Slightly undercook pasta to prevent mushy mac and cheese balls.
Refrigerating the mixture is crucial for forming balls.
Use almond milk for a lighter version if desired.