Description
Melted cheddar and mozzarella swirl around tender macaroni cores, all wrapped in a golden, crispy shell that crackles with every bite, before revealing a gooey, cheesy center.
Ingredients
- 200 grams elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 250 milliliters milk
- 100 grams cheddar cheese
- 50 grams mozzarella cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 large eggs
- 100 grams breadcrumbs
- 1 tablespoon vegetable oil
Instructions
- Bring a pot of water to a boil, add a pinch of salt, cook elbow macaroni until al dente, then drain and set aside.
- In a saucepan over medium heat, melt unsalted butter, whisk in all purpose flour and cook for 1 minute to form a roux.
- Gradually whisk in milk until smooth, simmer until sauce thickens, then remove from heat.
- Stir in Dijon mustard, salt, ground black pepper, cheddar cheese and mozzarella cheese until fully melted, then fold in the cooked macaroni.
- Transfer the mac and cheese to a shallow dish, cover and refrigerate for at least 1 hour to firm up.
- Crack eggs into a bowl and beat lightly; place breadcrumbs in a separate bowl.
- Scoop chilled mac and cheese by tablespoonfuls, roll into balls, dip each ball into the beaten eggs, then coat evenly with breadcrumbs.
- Preheat the air fryer to 190°C (375°F) for 5 minutes, lightly brush each ball with vegetable oil.
- Arrange the balls in a single layer inside the air fryer basket, making sure they do not touch.
- Air fry at 190°C (375°F) for 6 minutes, flip halfway through, until golden brown and crispy.
Notes
- Panko breadcrumbs can be used for an extra crunchy texture.
- For firmer balls, freeze formed balls for 15 minutes before air frying.
- Cooking time may vary depending on your air fryer model.
- Serve with warm marinara or ranch dip for best results.