Air Fryer Mac and Cheese Bites
Air fryer mac and cheese bites are chilled, extra-thick mac and cheese rolled into balls, coated in panko and crisped in the air fryer instead of a pot of oil. The sauce is thicker than usual, so it sets firm in the fridge and the bites hold their shape, then melt into a gooey centre instead of bursting. A short spell in the freezer after breading helps too.
By Luca Ferraro
Published
- Prep Time
- 30 mins
- Cook Time
- 35 mins
- Chill and freeze
- 2 hrs 15 mins
- Total Time
- 3 hrs 20 mins
- Servings
- 24 bites
How do you make Air Fryer Mac and Cheese Bites?
For air fryer mac and cheese bites, make a thick mac and cheese with 170 g (6 oz) elbow macaroni, 300 ml milk and 200 g cheese, then chill for 2 hours until firm. Roll into 24 balls, coat in flour, beaten egg and panko, and freeze for 15 minutes. Spray with oil and air fry at 200°C (400°F) for 8-10 minutes, turning halfway, until golden.
- Total time
- 3 hrs 20 mins
- Calories
- 310 per serving
- Protein
- 13 g
- Yield
- 24 bites
- Difficulty
- Medium
- Method
- Air frying
Ingredients
Mac and cheese
Coating
To serve
Equipment
Air fryer · Medium saucepan · Whisk · Shallow dish · 3 shallow bowls · Baking tray
Quick Directions
Cook the pasta
Cook the macaroni in a pot of well-salted boiling water until just al dente.
Make a thick cheese sauce
Melt the butter in the same pot over medium heat, whisk in the 20 g of flour and cook for 1 minute.
Chill until firm
Spread the mac and cheese in a shallow dish lined with plastic wrap or parchment, cover and refrigerate for at least 2 hours, until cold and firm enough to scoop and hold its shape.
Shape the bites
Scoop heaping tablespoons, about 30 g each, and squeeze and roll them firmly into 24 compact balls.
Bread and freeze
Coat each ball in flour, egg and panko, then freeze for 15 minutes.
Air fry
Heat the air fryer to 200°C (400°F) and spray the basket with oil.
Rest and serve
Let the bites cool for 3-5 minutes, because the cheese in the centre is very hot.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer mac and cheese bites.
Cook the pasta
Cook the macaroni in a pot of well-salted boiling water until just al dente. Drain well and set aside.
Make a thick cheese sauce
Melt the butter in the same pot over medium heat, whisk in the 20 g of flour and cook for 1 minute. Slowly whisk in the milk and simmer for 3-4 minutes, whisking, until very thick. Take it off the heat and stir in the cheddar, parmesan, mustard powder, paprika and salt until melted, then stir in the pasta.
Chill until firm
Spread the mac and cheese in a shallow dish lined with plastic wrap or parchment, cover and refrigerate for at least 2 hours, until cold and firm enough to scoop and hold its shape.
Shape the bites
Scoop heaping tablespoons, about 30 g each, and squeeze and roll them firmly into 24 compact balls. Damp hands stop the mixture from sticking.
Bread and freeze
Put the 40 g of flour, the beaten eggs and the panko in three shallow bowls. Roll each ball in flour, then egg, then panko, pressing so the crumbs stick and cover every gap. Set them on a tray and freeze for 15 minutes to firm up.
Air fry
Heat the air fryer to 200°C (400°F) and spray the basket with oil. Add the bites in a single layer with space between them, spray them lightly and cook for 8-10 minutes, turning halfway, until deep golden and crisp. Cook in batches.
Rest and serve
Let the bites cool for 3-5 minutes, because the cheese in the centre is very hot. Serve with marinara, ketchup or ranch for dipping.
Recipe Tips
- Make sure the mac and cheese is fully chilled and firm. Warm or soft mixture won't hold a ball shape and bursts in the air fryer.
- Cover every gap in the coating. Melted cheese escapes through any bare spot, so dip patchy bites in egg and panko a second time.
- Spray the panko lightly with oil. Without it the crumbs stay pale and dry instead of turning golden.
Variations
- Jalapeño and bacon: stir 2 slices of crumbled cooked bacon and 1 finely diced jalapeño into the mac and cheese before chilling.
- Swap the panko for finely crushed cheese crackers for an extra-cheesy crust.
- Buffalo bites: toss the hot bites in 3 tbsp buffalo-style hot sauce mixed with 1 tbsp melted butter and serve with blue cheese dip.
Nutrition (per serving)
| Calories | 310 |
|---|---|
| Protein | 13 g |
| Carbs | 30 g |
| Fat | 15 g |
| Saturated fat | 8 g |
| Fibre | 1 g |
| Sugar | 3 g |
| Sodium | 440 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate cooked bites in an airtight container for up to 3 days. They soften in the fridge but crisp up again when reheated.
- Freezer
- Freeze breaded, uncooked bites on a tray, then transfer to a freezer bag for up to 3 months. Air fry from frozen at 190°C (375°F) for 12-14 minutes, until golden and hot to 74°C (165°F) in the centre.
- Reheat
- Reheat cooked bites in the air fryer at 180°C (350°F) for 4-5 minutes, until crisp and hot to 74°C (165°F).
Air Fryer Mac and Cheese Bites FAQs
Can I make air fryer mac and cheese bites with leftover mac and cheese?
Yes. You need about 600 g (3 cups) of cold, firm leftover mac and cheese. Shape, bread and freeze it as in the recipe. Very saucy leftovers can be too soft to roll, so chill them in a shallow layer until firm first.
Why do mac and cheese bites fall apart in the air fryer?
The mixture was not cold and firm enough, or there were gaps in the coating. Chill the mac and cheese for at least 2 hours, cover each ball completely in egg and panko, and freeze the breaded bites for 15 minutes before cooking.
Can I freeze mac and cheese bites?
Yes. Freeze them breaded but uncooked on a tray, then store in a freezer bag for up to 3 months. Air fry from frozen at 190°C (375°F) for 12-14 minutes, turning halfway, until golden and hot to 74°C (165°F) in the centre.
Do I need to spray mac and cheese bites with oil?
A light spray of oil is what turns the panko golden and crisp in the air fryer. Without it the coating cooks through but stays pale and dry.
Can I bake mac and cheese bites in the oven?
Yes. Bake them on an oiled, parchment-lined tray at 220°C (425°F) for 15-18 minutes, turning halfway, until golden and crisp.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
