That will make the balls easier to roll and hold together. You’ll need leftover mac and cheese that has been cooled and refrigerated in a bowl or pan so that it sticks together. The Kind of Mac and Cheese needed for this recipeīefore I get into the making of this dish, I’d like to discuss the right kind of macaroni and cheese to make this work. It’s healthier, less messy, and pretty easy. Traditionally, these bites are deep-fried but I figured why not give it a go in my Air Fryer. Whether you call these mac and cheese bites or balls, these are a must-try in your Air Fryer. It was about time I did another favorite of mine, macaroni and cheese balls. I’ve done air fryer egg rolls, chicken wings, and bacon-wrapped chicken bites. The Air Fryer is pretty amazing when it comes to my fried favorites, especially appetizers. You can find important tips/tricks in the This post contains affiliate links, please read my full disclaimer here.įull Recipe Ingredients/Instructions are available in the Air fry them for a healthier version of your favorite appetizer. Serve warm or at room temperature with hot sauce on the side, if desired.These Air Fried Macaroni and Cheese Balls are perfect for any day of the week. Run a knife around the outside of each bite before removing it. Let cool for at least 5 minutes before removing from the tins. Bake until the cheese is melted and the bites are golden brown, 20 to 25 minutes.Mound about 2 rounded tablespoons of the mac and cheese mixture into each cup of the prepared cupcake pan.In a large bowl, beat the eggs, then scrape the mac and cheese into the eggs and stir to combine.(You should have 2½ cups cheese sauce.) Remove from the heat and stir the cooked macaroni into the cheese sauce. Reduce the heat to low and add the cheese, a small handful at a time, stirring until the cheese is melted before adding the next addition. Bring to a boil and cook over medium-low heat, stirring, until the mixture is thick enough to coat the back of a spoon, about 2 minutes. While whisking, slowly pour in the milk.Add the flour and cook, stirring, until very lightly toasted, about 1 minute. Meanwhile, make the béchamel: Melt the remaining 2 tablespoons of butter in a medium pot over medium heat.Add the macaroni and cook according to the package directions until al dente. Bring a medium pot of salted water to a boil.Then sprinkle each tin with breadcrumbs and shake the pan, tilting to coat with breadcrumbs. Brush the cups of three 12-cup mini cupcake pans with the melted butter.

How to make fried mac and cheese bites