Description
These Air Fryer Mac and Cheese Balls are crispy, golden bites with a gooey cheddar cheese center, perfect as a snack or appetizer. Made from leftover mac and cheese, coated in a seasoned cornflake crust, and cooked to perfection in the air fryer, they are quick, delicious, and easy to prepare.
Ingredients
Scale
Mac and Cheese Balls
- 14 ounces leftover mac and cheese, chilled
- 5 ounces cheddar cheese, cut into small cubes
Coating
- 9 ounces cornflakes
- 3 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Serving
- Dipping sauce of your choice
Instructions
- Prep and Preheat: Preheat your air fryer to 375°F (190°C). Meanwhile, process the cornflakes in a food processor until they become finely ground and place them into a shallow dish for breading.
- Make Egg Wash: In a bowl, whisk together the eggs, garlic powder, and onion powder until well combined to create a flavorful egg wash.
- Form Balls: Take the chilled mac and cheese and shape it into small, compact balls. Press a cube of cheddar cheese into the center of each ball and carefully reshape the mac and cheese around the cheese to fully enclose it.
- Coat and Air Fry: Dip each mac and cheese ball into the egg wash, then roll it in the crushed cornflakes to evenly coat. Arrange the balls in a single layer in the air fryer basket. Cook for 12 minutes, flipping them halfway through the cooking time to ensure even golden brown crispness.
- Serve: Remove the cooked balls from the air fryer and serve them hot with your favorite dipping sauce for a deliciously cheesy and crispy treat.
Notes
- Using chilled mac and cheese helps in shaping the balls easily and prevents them from falling apart during cooking.
- Press the cheese cube firmly within the ball to ensure a gooey center.
- Flip the balls halfway through cooking for even browning.
- You can substitute cornflakes with panko breadcrumbs if desired.
- Serve immediately for best texture and cheese pull.
