Ingredients
Equipment
Method
Instructions
- Cook the elbow macaroni just until al dente, according to the package directions. You want it to have a slight bite since it will soften more later. Drain it well and set it aside.
- In a medium saucepan, get the butter melting over medium heat. Once it's foamy, sprinkle in the 2 tablespoons of flour. Whisk these together constantly for about a minute or two. This little paste you’re making is called a roux, and it’s the secret to a thick, creamy cheese sauce.
- Slowly, and I mean slowly, start pouring in the milk while you keep whisking. This is the key to a lump-free sauce. Just add a little at a time until it's all incorporated and smooth.
- Stir in the garlic powder, onion powder, salt, and pepper. Let the sauce gently simmer for 3-4 minutes. You’ll feel it start to thicken up under your whisk.
- Turn off the heat and stir in the mozzarella and Parmesan. Keep stirring until every last bit of cheese has melted into a glorious, smooth sauce.
- Now, fold your cooked macaroni into the cheese sauce. Make sure every single noodle is completely coated in that cheesy goodness.
- This next step is important: let the mac and cheese cool down for at least 20-30 minutes. It needs to firm up so you can form the balls. You can even pop it in the fridge to speed this up.
- Once it's cool enough to handle, scoop out portions (about two tablespoons each) and roll them into compact balls with your hands. Place them on a baking sheet lined with parchment paper.
- Set up your breading station. You’ll need three shallow dishes. In the first, place the 1/4 cup of flour. In the second, whisk the egg until it's beaten. In the third, mix the regular bread crumbs and panko crumbs together.
- Take each mac and cheese ball and roll it first in the flour (this helps the egg stick), then dip it completely in the beaten egg, and finally, press it firmly into the breadcrumb mixture. Make sure it's fully coated for maximum crunch.
- Place the breaded balls back on your parchment-lined sheet. Give each one a light spray with vegetable oil. This is what helps them get that beautiful golden-brown color in the air fryer.
- Preheat your air fryer to 375°F (190°C).
- Arrange the breaded balls in a single layer in the air fryer basket. Don't let them touch! Work in batches if you need to. Overcrowding will make them steam instead of crisp.
- Air fry for 8-10 minutes, carefully flipping them over halfway through the cooking time. They’re done when they are deeply golden and crispy all over.
- Let them cool for just a minute or two before serving. They will be incredibly hot inside. This fried macaroni and cheese balls recipe is best served warm with your favorite dipping sauce!
Notes
For best results, ensure the mac and cheese mixture is thoroughly chilled and firm before rolling to prevent the balls from falling apart. A three-step breading process (flour, egg, breadcrumbs) is crucial for a crispy shell; press the breadcrumb coating on firmly. Don't overcrowd the air fryer basket and use a light spray of oil to achieve a golden, fried texture. Variations include using different cheeses like sharp cheddar or smoked Gouda, or adding bacon or jalapeños to the filling. The balls can be made ahead, frozen, and cooked directly from frozen with a few extra minutes of cooking time.