Air Fried Mac N’ Cheese Balls Recipe

Ok, so remember those Galaxy Donuts I made last week in my new air fryer? They were a huge hit! Ever since then, I’ve been cooking everything I can think of in in! It’s literally the fastest, easiest cooking option I’ve ever used. You can even cook frozen foods in it, in like a fraction of the time with no preheating.

This week we had some friends over to hang out, so I racked my brain for quick & easy appetizer ideas. Doug reminded me of his world famous mac n’ cheese recipe, which got me thinking… what if I could make deep fried mac n’ cheese balls in my air fryer!?

The great thing about this recipe is how versatile it is. It’s great for leftovers, parties, holidays, a fun night in, game day or really any other cheesy excuse you can think of. I love the combination of soft, creamy, cheesy inside & crisp and crunch outside. Not to mention, they’re so much better for you than the fried version. There’s literally no “frying” involved, so you don’t have any added oil!

HOW TO MAKE MAC N’ CHEESE BALLS IN AN AIR FRYER

When it comes to macaroni and cheese, you can either buy it in a box and cook according to the directions, or make it from scratch. Either way works for this recipe. But, I’ve gotta say… homemade mac n’ cheese is NEXT LEVEL when it comes to taste. It’s like, a total game changer. And it’s actually not a lot harder to make. If you feel like whipping up some homestyle macaroni, I highly recommend using Doug’s Famous Recipe. If you’re going with store bought, just pick your favorite brand. I really like Kraft Deluxe Macaroni & Cheese because the sauce is a lot creamier than the powder version.

INGREDIENTS:

• • 3 cups of macaroni and cheese, homemade or store-bought

• • nonstick cooking oil spray

• • 2 large eggs

• • 1 1/2 cups of Panko bread crumbs
  • 1 teaspoon of garlic powder
  • 1 teaspoon of salt

• 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. After making your macaroni (or using your leftovers), put it into the refrigerator until it’s firm (about 2-3 hours)
2. Using a small cookie scoop, scoop the macaroni and cheese into 1 to 2 inch balls.
3. I recommend freezing the balls for at least an hour before cooking.
4. One at a time, dip the balls into the beaten eggs, then cover in Panko, pressing and sprinkling to coat.
5. Working in batches, add the balls to the AirFyer until they’re golden brown and crispy, about. I cooked at 400 F for about 15 minutes. Keep an eye on them to make sure they don’t burn.
6. Serve immediately, garnished with chopped fresh parsley.

EVERYTHING YOU NEED TO MAKE MAC N’ CHEESE BALLS: