Air Fryer Fried Macaroni and Cheese Balls (Cheesecake Factory Copycat) Recipe

Introduction

These Air Fryer Fried Macaroni and Cheese Balls are a crispy, cheesy treat that’s perfect as a snack or appetizer. Inspired by the Cheesecake Factory, they combine creamy macaroni and cheese with a crunchy breadcrumb coating, all cooked to golden perfection in the air fryer.

Ingredients

• 8 ounces elbow macaroni
• 4 tablespoons butter (divided)
• 2 tablespoons all-purpose flour
• 2 cups half & half cream
• 8 ounces mild cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 large eggs
• 2 tablespoons milk
• 3-4 cups panko breadcrumbs (may need more if coating twice)
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Nonstick cooking spray
• Marinara sauce (for serving)
• Grated Parmesan cheese (for serving)

Instructions

1. Step 1: Cook the elbow macaroni according to the package directions until al dente, then drain and set aside.
2. Step 2: In a pot, melt 2 tablespoons of butter over medium heat. Whisk in the flour until combined, then slowly whisk in the half & half cream. Cook the mixture for about 2 minutes, stirring frequently, until it thickens.
3. Step 3: Remove from heat and stir in the shredded cheddar cheese, salt, and black pepper until the cheese melts completely. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
4. Step 4: Spray a 9″x9″ baking pan with nonstick cooking spray. Pour the macaroni and cheese mixture into the pan and press it down flat. Refrigerate for at least 4 hours to let it firm up.
5. Step 5: Once chilled, cut the macaroni and cheese into 16 squares. Shape each square into a ball. If the balls don’t hold their shape well, return them to the refrigerator to chill longer.
6. Step 6: Prepare the breading stations: In one shallow bowl, whisk together the eggs and milk. In another bowl, combine the panko breadcrumbs, olive oil, and Italian seasoning. Microwave the panko for 60 seconds, stirring every 30 seconds until lightly browned.
7. Step 7: Dip each macaroni ball into the egg mixture, then coat it thoroughly in the seasoned panko. Shake off any excess. Repeat the dipping and coating steps for a thicker, crunchier crust if desired.
8. Step 8: Spray the air fryer basket with nonstick cooking spray. Arrange the macaroni balls in a single layer without overcrowding.
9. Step 9: Air fry at 380°F for 8-10 minutes, flipping the balls halfway through cooking until golden and crispy.
10. Step 10: Serve immediately. Spread a thin layer of marinara sauce on each plate, place the fried macaroni balls on top, and sprinkle with grated Parmesan cheese.

Tips & Variations

• For extra cheesiness, add a mixture of mozzarella along with cheddar in the cheese sauce.
• If you don’t have an air fryer, these can be baked at 400°F for 15-20 minutes, turning halfway.
• Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
• Chilling the macaroni and cheese well before shaping helps the balls hold their form better during frying.

Storage

Store leftover mac and cheese balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the air fryer at 350°F for 3-5 minutes until warmed through and crispy again. Avoid microwaving to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute mild cheddar with sharp cheddar or a blend of cheeses like mozzarella and gouda for a different flavor and texture.

Do I need to pre-cook the macaroni before making the cheese balls?

Yes, cooking the macaroni until al dente ensures it’s tender and holds well when mixed with the cheese sauce and formed into balls.

Air Fryer Fried Macaroni and Cheese Balls (Cheesecake Factory Copycat) Recipe

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Enjoy a crispy and creamy twist on classic comfort food with these Air Fryer Fried Macaroni and Cheese Balls. This Cheesecake Factory copycat recipe features tender elbow macaroni coated in a rich cheddar cheese sauce, chilled and shaped into perfect balls, then air fried to golden perfection. Serve them with a delicious marinara sauce and a sprinkle of Parmesan for an irresistible appetizer or snack.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 16 macaroni and cheese balls 1x
• Category: Appetizer
• Method: Air Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Macaroni and Cheese

• 8 ounces Elbow Macaroni
• 4 tablespoons Butter (divided)
• 2 tablespoons All-Purpose Flour
• 2 cups Half & Half Cream
• 8 ounces Mild Cheddar Cheese, shredded
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Breading

• 3 Large Eggs
• 2 tablespoons Milk
• 3–4 cups Panko Breadcrumbs (may need more if coating twice)
• 3 tablespoons Olive Oil
• 1 teaspoon Italian Seasoning

Additional

• Nonstick Cooking Spray
• Marinara Sauce (for serving)
• Grated Parmesan Cheese (for serving)

Instructions

1. Cook the Macaroni: Boil the elbow macaroni according to the package directions until al dente. Drain and set aside.
2. Prepare the Cheese Sauce: In a pot, melt 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour to create a roux. Slowly pour in the half & half cream while whisking continuously to prevent lumps. Cook the mixture for about 2 minutes until it thickens.
3. Add Cheese and Seasoning: Stir in shredded mild cheddar cheese, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
4. Combine Macaroni and Cheese: Mix the cooked macaroni into the cheese sauce, ensuring all pasta is thoroughly coated.
5. Chill the Macaroni and Cheese: Spray a 9″x9″ baking pan with nonstick cooking spray. Pour the macaroni and cheese mixture into the pan and flatten evenly. Refrigerate for at least 4 hours to let it set and firm up.
6. Shape into Balls: After chilling, slice the macaroni and cheese into 16 squares. Form each square into a ball tightly. If balls do not hold shape, return to the refrigerator to chill further.
7. Prepare Breading Stations: In one shallow bowl, whisk together eggs and milk. In another bowl, mix panko breadcrumbs with olive oil and Italian seasoning until evenly combined. Microwave the panko mixture for 60 seconds, stirring every 30 seconds, until lightly browned.
8. Bread the Macaroni Balls: Dip each ball first into the egg wash and then into the panko mixture. Shake off excess breadcrumbs. Repeat dipping steps to double coat for a thicker crust.
9. Preheat and Prepare Air Fryer: Spray the air fryer basket with nonstick cooking spray to prevent sticking.
10. Air Fry: Arrange macaroni balls in a single layer in the air fryer basket. Cook at 380°F (193°C) for 8-10 minutes, flipping them halfway through cooking to ensure even browning and crispiness.
11. Serve: Serve the fried macaroni and cheese balls hot. Spread a thin layer of creamy marinara sauce on serving plates, place the balls on top, and sprinkle with grated Parmesan cheese. Enjoy immediately!

Notes

• For best results, make sure the macaroni and cheese is well chilled before shaping and breading to prevent falling apart.
• Double coating the balls in breadcrumbs helps achieve an extra crispy exterior.
• Adjust air fryer cook time slightly depending on your model to avoid overcooking or undercooking.
• You can substitute mild cheddar with sharp cheddar or a cheese blend for more flavor.
• Leftover balls can be frozen after breading; freeze on a tray then transfer to a bag. Air fry extra minutes from frozen.

Keywords: air fryer, macaroni and cheese balls, fried mac and cheese, appetizer, Cheesecake Factory copycat, crispy, creamy