AIR FRYER MAC AND CHEESE BALLS
Cheesy Snack Bites: House guests will be drooling over the homemade cheese sauce that binds these gooey mac and cheese balls together. The crunchy cracker coating isn’t too bad either.
PREP TIME: 1 Hr 35 Min | COOK TIME: 55 Min | TOTAL TIME: 2 Hr 30 Min | SERVINGS: 20
INGREDIENTS
6 oz dry macaroni pasta
2 Tbsp. butter
2 Tbsp. flour
1 cup whole milk
1 ½ cups shredded sharp cheddar
¼ cup grated parmesan cheese
2 cups baked cheese crackers
2 eggs
DIRECTIONS
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- Bring a large pot of salted water to a boil and cook macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour, 1 Tbsp. at a time to make a roux.
Note: a roux is the name given to cooking fat (butter) and flour together to make a base used to thicken sauces. - Slowly whisk in the milk until creamy and there are no lumps.
- Add the shredded cheese, a half cup at a time, whisking until melted each time. Stir in the parmesan cheese.
- Add the macaroni to the pan and stir to coat in cheese sauce.
- Pour into a large bowl and place in the refrigerator for 1 hour, stirring halfway through, to chill.
- In the bowl of a food processor, add the cheese crackers and pulse until they reach a breadcrumb-like consistency.
- In a shallow dish, beat the eggs. In a separate shallow dish, add the cheese cracker crumbs.
- Roll the chilled macaroni and cheese into 20 large balls. Roll each ball in the eggs and then the cheese cracker crumbs.
- Place baking rack in the bowl in the high position and grease rack with cooking spray. Place 6-7 mac and cheese balls on top.
- Tap the bake button and set temperature to 400°F and fry for 16-18 minutes, flipping halfway through. Repeat with remaining mac and cheese balls.
- Serve hot with ranch or a garlic aioli dipping sauce.