Description
These crispy air fryer mac and cheese balls are the perfect snack or appetizer. And all you need is some leftover mac and cheese.
Ingredients
Units
Scale
- 4 1/2 to 5 cups leftover (cooked and cooled) macaroni and cheese
- 4 oz shredded cheese (cheddar)
- 2 eggs
- 1 1/2 cups panko
- 1 tsp smoked paprika
- avocado oil spray
- flaky salt (for garnish)
- chopped fresh chives (for garnish)
Instructions
- Once the macaroni and cheese has been cooked and cooled completely in a large bowl (see notes), add the cheese a little at a time to the bowl until mixed well.
- Using a cookie or ice cream scoop, scoop the macaroni and cheese into balls and use your hands to form them.
- Whisk the eggs in one bowl, and the panko and smoked paprika in another bowl.
- Dip each ball into the egg and coat on all sides. Then transfer to the panko and coat on all sides.
- Preheat the air fryer to 360ºF.
- Place the mac and cheese balls in the air fryer and spray with avocado oil. Bake for 10 to 12 minutes (flipping halfway through and spraying the other side), until the balls are lightly browned and crispy.
- Remove the balls and season with a pinch of flaky salt and garnish with chives. Serve and enjoy!
Notes
This recipe makes about 20-22 balls. One serving is two balls.
Leftover mac and cheese must be cooked and cooled for at least five hours, overnight is best.
If your mac and cheese isn’t super firm after rolling into balls, place the balls in the freezer to firm up for 30 minutes prior to air frying.