If you have ever dreamed of biting into a crunchy, cheesy, utterly irresistible snack that melts in your mouth, then this Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls Recipe is about to become your new obsession. Perfectly golden on the outside, creamy and cheesy on the inside, these little bites of joy bring all the comfort of classic mac and cheese, but with a fun twist of crispy coating made effortlessly in your air fryer. Whether you’re serving appetizers for a party or craving a cozy snack, these macaroni and cheese balls are sure to steal the show every single time.
Ingredients You’ll Need
Getting these mac and cheese balls just right starts with simple, straightforward ingredients that each play a vital role. From the tender elbow macaroni to the melty combination of mozzarella and Parmesan, every component contributes to the flavor, texture, and color of this irresistible dish.
- 1 cup elbow macaroni: The perfect shape for holding onto that creamy cheese sauce.
- 2 tablespoons butter: Adds richness and forms the base of the cheese sauce.
- 2 tablespoons all-purpose flour: Helps thicken the sauce into a smooth, velvety consistency.
- 1 1/4 cups milk: Keeps the sauce creamy and smooth.
- 1/2 teaspoon garlic powder: Gives a subtle depth of flavor that complements the cheese.
- 1/2 teaspoon onion powder: Adds a gentle savory note without overpowering.
- 1/2 teaspoon salt: Balances flavors and enhances the overall taste.
- 1/4 teaspoon black pepper: Provides a slight kick that brightens the dish.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully for that gooey, stretchy texture.
- 1/2 cup grated Parmesan cheese: Adds a sharp, nutty flavor for complexity.
- 1 large egg: Acts as the binding agent for the coating.
- 1/2 cup bread crumbs: Creates a crunchy crust that locks in the cheesy center.
- 1/2 cup panko bread crumbs: Adds extra crispiness and an airy texture to the coating.
How to Make Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls Recipe
Step 1: Cook the macaroni perfectly
Start by cooking your elbow macaroni just as the package recommends—al dente is ideal here so the pasta holds its shape inside the ball without being mushy. Once cooked, drain it well and set it aside to cool a bit. This simple step lays the foundation for your creamy, dreamy centers.
Step 2: Make the roux
Next, melt butter gently over medium heat in a saucepan, then stir in flour to form a smooth paste called a roux. Cooking the roux for a couple of minutes eliminates the raw flour taste and gives your sauce body and richness.
Step 3: Create the cheesy sauce
Slowly whisk in the milk to the roux, making sure it stays lump-free, then add the garlic powder, onion powder, salt, and black pepper. Let this sauce thicken as it heats, then stir in the shredded mozzarella and grated Parmesan until you have a luscious, smooth cheese sauce that’s pure comfort.
Step 4: Combine macaroni and cheese sauce
Pour your tender macaroni into the saucepan with the cheese sauce, mixing thoroughly so every noodle is luxuriously coated. Allow this mixture to cool for 15 to 20 minutes; this is crucial for shaping your macaroni and cheese balls later without them falling apart.
Step 5: Shape and coat the balls
With clean hands, form the cooled mac and cheese mixture into evenly sized balls. Dip each one into the beaten egg, then roll it in a mixture of regular and panko bread crumbs. This double coating not only adds crunch but also helps hold the balls together during frying.
Step 6: Air fry to golden perfection
Preheat your air fryer to 375°F (190°C). Place the balls in a single layer in the basket to ensure they cook evenly. Air fry for 8 to 10 minutes, making sure to flip them halfway through so every side gets that perfect golden-brown crisp. The result is unbelievably crispy on the outside while staying creamy and cheesy inside.
Step 7: Cool and enjoy
Once out of the air fryer, let these mac and cheese balls rest for a few minutes before serving. This cooling step enhances the texture, making them easier to pick up and ensuring you don’t burn your mouth on molten cheese.
How to Serve Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls Recipe
Garnishes
Keep it simple with a sprinkle of freshly chopped parsley or a dusting of grated Parmesan for a pop of color and extra flavor. If you like a little heat, add a pinch of smoked paprika or drizzle some spicy aioli for dipping.
Side Dishes
These mac and cheese balls pair beautifully with a crisp green salad to balance the richness or alongside roasted veggies that add freshness and crunch. For party vibes, offer a variety of dipping sauces like marinara, ranch, or a tangy mustard sauce to keep every bite exciting.
Creative Ways to Present
Bring a little fun to your table by serving these fried mac and cheese balls on a skewer, alternating with cherry tomatoes or fresh basil leaves. You can also plate them atop a bed of tomato sauce for a playful “macaroni ball pasta” twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough!), store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, maintaining their creamy inside and crispy exterior as much as possible.
Freezing
For a convenient snack anytime, freeze the raw, breaded macaroni and cheese balls on a baking sheet before transferring them to a freezer-safe bag or container. Frozen, they last up to 2 months and can be air-fried straight from the freezer, adding a few extra minutes to the cooking time.
Reheating
To reheat without losing that perfect crunch, pop the balls back into the air fryer at 350°F for about 3 to 5 minutes. Avoid the microwave as it tends to make the coating soggy and the cheese runny.
FAQs
Can I use different cheeses for this recipe?
Absolutely! While mozzarella and Parmesan give a great balance of meltiness and flavor, feel free to experiment with cheddar, gouda, or pepper jack for different flavor profiles. Just be mindful of the moisture content for best results.
Do I need an air fryer to make this recipe?
An air fryer is fantastic for achieving that crispy exterior with less oil, but you can also bake these balls in a conventional oven at 400°F for 15-20 minutes or deep-fry them traditionally for extra indulgence.
How do I prevent mac and cheese balls from falling apart?
Cooling the mac and cheese mixture thoroughly before shaping and ensuring a proper egg and breadcrumb coating are key. The egg acts as a binder and the coating keeps the shape intact during cooking.
Can these be made gluten-free?
Yes! Use gluten-free pasta and substitute regular breadcrumbs with gluten-free varieties or crushed cornflakes. Make sure your flour for the roux is gluten-free as well, such as a rice or almond flour blend.
What dipping sauces go best with these mac and cheese balls?
Classic marinara, garlic aioli, ranch dressing, or a spicy sriracha mayo all complement the creamy cheesy flavor perfectly. You might even try a honey mustard or a tangy barbecue sauce for a sweet and smoky twist.
Final Thoughts
There is just something incredibly satisfying about these crispy, cheesy gems, and I truly believe the Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls Recipe will become a beloved favorite in your kitchen too. Whether you’re whipping them up for a casual snack or serving them to impress your friends, the delightful contrast of crunchy crust and creamy center is simply unbeatable. Give this recipe a try—you won’t regret every bite of cheesy bliss!
Print
Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 12 servings (36 balls)
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Description
These Cheesecake Factory-inspired Air Fryer Fried Macaroni and Cheese Balls are crispy on the outside and creamy on the inside, making for a perfect appetizer or snack. Using an air fryer gives them a delightful crunch with less oil, capturing all the cheesy goodness in each bite.
Ingredients
Macaroni and Cheese
- 1 cup elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Coating
- 1 large egg
- 1/2 cup bread crumbs
- 1/2 cup panko bread crumbs
Instructions
- Cook Macaroni: Cook elbow macaroni according to package instructions; drain and set aside.
- Make Roux: In a medium saucepan, melt butter over medium heat. Stir in flour to create a roux, cooking for about 1–2 minutes.
- Add Milk and Seasoning: Gradually whisk in milk, then add garlic powder, onion powder, salt, and pepper until smooth.
- Thicken Sauce & Add Cheese: Let sauce thicken for about 3–4 minutes before stirring in mozzarella and Parmesan until melted.
- Combine Macaroni & Sauce: Combine cooked macaroni with cheese sauce; let cool for 15–20 minutes.
- Form Balls & Coat: Form cooled mixture into balls; coat each in beaten egg followed by a mixture of bread crumbs and panko bread crumbs.
- Preheat Air Fryer: Preheat air fryer to 375°F (190°C). Arrange balls in a single layer in the basket.
- Air Fry the Balls: Cook for 8–10 minutes until golden brown, flipping halfway through for even cooking.
- Cool and Serve: Allow to cool slightly before serving for best texture and flavor.
Notes
- Ensure the macaroni and cheese mixture is cooled well before forming balls to prevent them from falling apart.
- For extra crispiness, double coat the balls by dipping them again in egg and breadcrumbs before air frying.
- If you don’t have an air fryer, these can be deep-fried at 350°F until golden, about 3-4 minutes.
- Use fresh breadcrumbs for a finer coating and panko for extra crunch.
- Serve with marinara sauce or ranch dressing for dipping.
