📝 About This Recipe
These Mac and Cheese Balls take the ultimate comfort food and transform it into a sophisticated, crispy appetizer that defies the need for a deep fryer. Each bite features a molten, three-cheese center encased in a shatteringly crisp Panko crust, elevated by a hint of garlic and smoked paprika. Perfect for game days or elegant cocktail hours, these air-fried delights offer all the indulgence of a classic snack with a cleaner, lighter finish.
🥗 Ingredients
The Macaroni Base
- 8 ounces Elbow Macaroni (cooked al dente and cooled)
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 1.5 cups Whole Milk (warmed)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 1/2 cup Gruyère Cheese (freshly shredded for nuttiness)
- 2 ounces Cream Cheese (softened; helps with binding)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
- to taste Salt and Black Pepper
The Breading Station
- 1.5 cups Panko Breadcrumbs (unseasoned)
- 1/4 cup Parmesan Cheese (finely grated)
- 2 Large Eggs (beaten)
- 1/2 cup All-purpose Flour (for dredging)
- 1 bottle Olive Oil Spray (high smoke point)
For Garnish & Dipping
- 1 tablespoon Fresh Chives (finely chopped)
- 1/2 cup Spicy Marinara or Ranch (for serving)
👨🍳 Instructions
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1
Boil the elbow macaroni in salted water until just al dente (about 1-2 minutes less than package instructions). Drain and set aside.
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2
In a medium saucepan, melt the butter over medium heat. Whisk in the 3 tablespoons of flour and cook for 1-2 minutes to create a blonde roux.
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3
Slowly pour in the warm milk while whisking constantly. Continue to cook until the sauce thickens enough to coat the back of a spoon.
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4
Remove from heat. Stir in the cheddar, Gruyère, cream cheese, garlic powder, and smoked paprika until the sauce is smooth and glossy.
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5
Fold the cooked macaroni into the cheese sauce. Season generously with salt and pepper. Spread the mixture into a shallow baking dish and refrigerate for at least 2 hours, or until completely firm.
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6
Once chilled, use a cookie scoop or tablespoon to portion the mac and cheese into 1.5-inch balls. Roll them tightly between your palms.
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7
Place the balls on a parchment-lined tray and freeze for 20-30 minutes. This ensures they don't fall apart during the air frying process.
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8
Set up three bowls: one with flour, one with the beaten eggs, and one with a mixture of Panko and grated Parmesan.
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9
Dredge each ball in flour, dip in the egg wash, and then roll in the Panko mixture, pressing gently to adhere. For extra crunch, repeat the egg and Panko steps.
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10
Preheat your air fryer to 375°F (190°C).
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11
Place the balls in the air fryer basket in a single layer, ensuring they are not touching. Lightly spray the tops with olive oil spray.
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12
Air fry for 10-12 minutes, shaking the basket halfway through or gently turning the balls, until they are golden brown and crispy.
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13
Remove carefully and let them rest for 2 minutes before serving—the centers will be extremely hot!
💡 Chef's Tips
Don't skip the chilling time; the mac and cheese must be cold and stiff to hold its shape. Use block cheese and grate it yourself; pre-shredded cheese is coated in potato starch which prevents a smooth melt. For an extra kick, add chopped jalapeños or bacon bits to the mac and cheese mixture before chilling. If the Panko isn't browning evenly, give the balls an extra spritz of oil halfway through cooking. Make a big batch and freeze the breaded (un-fried) balls in a freezer bag for a quick snack later.
🍽️ Serving Suggestions
Serve with a side of warm spicy marinara for an Italian-American twist. Pair with a chilled dry Riesling or a crisp Pilsner to cut through the richness of the cheese. Drizzle with a tiny bit of truffle oil and sprinkle with chives for a gourmet presentation. Offer a side of chipotle aioli or buffalo ranch for those who love a bit of heat. Serve alongside celery sticks and carrot ribbons to add a fresh, crunchy contrast.