Description
These air fryer mac and cheese bites are crispy on the outside and irresistibly creamy on the inside. Made with rich cheddar cheese, tender pasta, and a crunchy breadcrumb coating, they deliver the perfect balance of texture and flavor. This easy appetizer is ideal for parties, game nights, or satisfying comfort food cravings with less oil than traditional frying.
Ingredients
Scale
For the Mac and Cheese Base:
- 2 cups elbow macaroni (uncooked)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 2 cups sharp cheddar cheese (freshly grated)
- ½ cup mozzarella cheese (grated)
- ½ teaspoon salt
- ½ teaspoon black pepper
For Coating:
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1½ cups panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Cooking spray
Instructions
- Cook macaroni in salted water until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in milk and cook until thickened.
- Add cheddar and mozzarella cheese, stirring until melted and smooth.
- Season with salt and pepper. Combine sauce with cooked pasta.
- Spread mixture onto a lined tray and refrigerate for 1 hour until firm.
- Scoop and roll into small balls. Chill again for 15–20 minutes.
- Coat each ball in flour, dip in beaten eggs, then roll in seasoned panko.
- Preheat air fryer to 375°F (190°C).
- Lightly spray basket and arrange bites in a single layer.
- Air fry for 8–10 minutes, flipping halfway, until golden and crisp.
- Cool slightly before serving.
Notes
- Chill thoroughly to prevent bites from falling apart.
- Use freshly grated cheese for smoother melting.
- Avoid overcrowding the air fryer basket for even crisping.
- Freeze breaded bites for up to 2 months; cook from frozen with extra time.
- Let bites rest 2–3 minutes after cooking for best texture.