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

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★★★★★

4.7 from 131 reviews

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/air-fryer-fried-macaroni-and-cheese-balls-cheesecake-factory-copycat-recipe/