Air fryer recipe · Kids
Crispy Mac and Cheese Balls
Leftover mac and cheese reborn as crunchy poppable golden bites.
- 27 minTotal time
- 195°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 410kcal
- 21.8 gprotein
- 19.2 gcarbs
- 27.3 gfat
- 1.0 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chilled cooked mac and cheese2 cups
- Grated cheddar1/2 cup
- Plain flour1/3 cup
- Bread crumbs1 cup
- Paprika1 tsp
- Saltto taste
Method
Firm up the mac
Start with well-chilled mac and cheese and fold in the extra cheddar so it scoops cleanly. Cold pasta holds its shape far better, so the balls stay round instead of slumping when you roll them.
Roll into balls
Scoop the mixture and press it into compact balls with no loose or crumbly edges. Packing them tight stops the soft filling from spilling open and leaking cheese while they cook.
Double coat
Dust each ball in plain flour, then roll it in the paprika-seasoned bread crumbs for a thick crust. The dry flour layer gives the crumbs something to cling to so the coating does not fall off.
Oil and rest
Spray the coated balls all over with oil and rest them 5 minutes so the shell sets. A settled coating crisps more evenly and browns into a proper golden crust in the basket.
Air-fry to golden
Air-fry at 195C for 11 min, shaking the basket once halfway for even colour. They are done when the crust is crunchy and deeply golden and the centre is hot and soft.
