Air fryer recipe · Kids
Mac & Cheese Balls
Creamy macaroni rolled into crisp golden orbs that ooze cheese at the first bite.
- 40 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 500kcal
- 27.5 gprotein
- 17.8 gcarbs
- 35.5 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked macaroni in cheese sauce2 cups
- Extra grated cheese1/2 cup
- Breadcrumbs1 cup
- Flour1/3 cup
- Milk slurry1/2 cup
- Black pepper1/2 tsp
Method
Chill the mac
Make a thick mac and cheese, stir in the extra grated cheese and black pepper, then chill it until cold and scoopable. A firm, cold base is a must, or the balls slump and fall apart when you shape them.
Roll into balls
Scoop tablespoon portions and roll them between cool palms into tight golf-ball shapes. Work quickly so the cheese does not soften in your hands and the balls hold together neatly.
Triple coat
Roll each ball in flour, dip in the milk slurry, then press into breadcrumbs. A full, gap-free crumb shell locks in the molten centre so it does not burst out and leak in the basket.
Freeze firm
Freeze the coated balls for 15 min so they set hard and crisp evenly instead of spreading. Skipping this chill is the main reason they flatten and lose their round shape.
Air-fry to golden
Mist the balls with oil and air-fry at 200°C for 9 min, turning once, until golden and crisp all over. Rest them for a minute so the cheese settles into a smooth ooze before you bite in.
