I make these Fried Macaroni and Cheese Balls when I want an indulgent, crispy snack that still feels doable at home. With gooey mac and cheese encased in a crunchy, golden panko coating and air-fried to perfection, they satisfy every cheesy craving.
Why I’ll Love This Recipe
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I love how the mac and cheese is creamy in the middle, yet every bite boasts a satisfying crunch thanks to the air fryer’s magic.
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Pre-chilling the mac and cheese into balls makes them clean to handle and perfectly breaded.
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Air frying means they’re lighter than deep-fried versions, but still delivers that crispy texture I crave.
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They’re perfect for parties or game nights—I just pair them with marinara, and they disappear fast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
I use these ingredients:
cold macaroni and cheese
milk
eggs (for binding)
panko breadcrumbs (seasoned with salt)
olive oil or cooking spray (for crisping)
marinara sauce (for dipping)
Directions
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I start with cold macaroni and cheese—preferably made ahead—and scoop about 3 tablespoons per serving, then roll into balls. I place them on a baking sheet and freeze for about 2 hours until solid.
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Meanwhile, I mix beaten eggs with milk in one bowl and season panko breadcrumbs with salt in another.
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I dip each frozen mac and cheese ball into the egg mixture, then roll it in breadcrumbs to coat evenly. I return them to the baking sheet and freeze for another 30 minutes—this helps the coating stick better.
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I preheat my air fryer to 360 °F and lightly spray the basket with olive oil.
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I arrange the balls in a single layer in the basket (working in batches if needed), spray the tops with oil, then air fry for 8–10 minutes until they’re golden and crispy.
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Once done, I let them rest briefly, then plate them with warm marinara sauce for dipping.
Servings and timing
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Prep & freezing: about 2½ to 3 hours
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Air fry time: 8–10 minutes per batch
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Total time: ~3 hours
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Yield: About 12 servings (mac and cheese balls)
Variations
Sometimes, I get creative by:
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Double-coating them—dredging once in egg and panko, then repeating—for extra crunch.
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Mixing in spices like garlic powder, paprika, or Parmesan into the breadcrumb coating for deeper flavor.
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Baking instead of air frying—baking at 375 °F, flipping halfway, until crispy.
Storage/reheating
Leftovers stay good in the fridge for up to 3 days. To reheat, I use the air fryer (350 °F for 3–5 minutes) or a quick bake to restore that crisp exterior.
FAQs
Can I use store-bought mac and cheese?
Yes—I often use boxed mac and cheese. Just chill it thoroughly before shaping so the balls hold together well.
Why freeze the balls twice?
Freezing first firms them up for easy handling; freezing again after breading helps the coating stick and prevents them from falling apart during cooking.
Can I deep-fry instead of air-frying?
Absolutely! Heat oil to 360 °F and fry for 5–7 minutes until golden. Just watch closely to avoid melting cheese leakage.
How can I keep them from being greasy?
Air frying keeps them lighter. If I use oil, I spray lightly to avoid soggy spots. Also, letting them rest for a minute helps drain any excess oil.
Conclusion
These Cheesecake Factory–Style Air Fryer Fried Macaroni and Cheese Balls are my favorite indulgent snack—they’re tangibly crispy on the outside and luxuriously cheesy in every bite. They’re easy to prep, even better to share, and always disappear. Want ideas for sauces, dietary tweaks, or serving suggestions? I’d love to help make them your own!
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Air Fryer Fried Macaroni and Cheese Balls
- Total Time: 0 hours
- Yield: Approximately 12–16 balls
Description
Bite-sized, crispy breadcrumb-coated mac & cheese balls that are golden outside, irresistibly gooey inside—air-fried to perfection and served with creamy marinara for dipping.
Ingredients
Mac & Cheese Base:
8 oz elbow macaroni
4 Tbsp butter (divided)
2 Tbsp all-purpose flour
2 cups half-and-half
8 oz mild cheddar cheese, shredded
Salt and black pepper, to taste
Breading & Coating:
3 large eggs + 2 Tbsp milk (beaten)
3–4 cups panko breadcrumbs (seasoned with Italian herbs is optional)
Olive oil or nonstick spray
To Serve:
Marinara sauce
Grated Parmesan cheese
Parmesan or fresh parsley for garnish (optional)
Instructions
Make the mac & cheese: Cook macaroni until al dente. Meanwhile, melt 2 Tbsp butter in a saucepan, whisk in flour, then gradually add half-and-half until thickened (about 2 minutes). Stir in cheddar cheese until smooth, then season with salt and pepper. Combine with pasta. Chill mixture in a sprayed 9×9 pan for at least 4 hours until firm.
Shape & freeze: Once chilled, cut the set mixture into squares and roll each into a ball. Return to the fridge if too soft; refrigerate or freeze until firm for easy handling.
Bread the balls: Set up a dredging station: dip each chilled ball first in beaten egg + milk, then coat with panko. Repeat for an extra crispy crust if desired.
Air fry: Preheat your air fryer to 360–380 °F. Lightly spray the breaded balls with olive oil or nonstick spray. Arrange in a single layer (no overcrowding). Air-fry for 8–10 minutes, flipping halfway—until golden brown and crispy.
Serve: On each plate, spread a thin layer of marinara, place the crispy mac balls on top, sprinkle with Parmesan, and serve immediately.
- Prep Time: ~25 minutes (plus chilling time)
- Cook Time: 8–10 minutes per batch
- Category: Appetizer
