Ingredients
Method
Preparation
- Cook the elbow macaroni according to package instructions, drain, and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Add the 2 tablespoons of all-purpose flour to the melted butter and whisk continuously for about 1-2 minutes to make a roux.
- Slowly pour in the 1 1/4 cups of milk while whisking to avoid lumps.
- Add garlic powder, onion powder, salt, and black pepper to the milk mixture and continue to whisk until smooth.
- Allow the mixture to simmer for about 3-4 minutes until it thickens slightly.
- Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and smooth.
- Remove the saucepan from the heat and add the cooked elbow macaroni, stirring to coat evenly.
- Let the mixture cool for about 15-20 minutes.
- Once cooled, scoop small portions and form them into balls with your hands.
- Place the formed balls on a parchment-lined baking sheet or plate.
Breading and Cooking
- In a shallow dish, whisk the egg until fully beaten.
- In another shallow dish, combine the bread crumbs and panko bread crumbs.
- Roll each macaroni ball first in the egg, then in the breadcrumb mixture, ensuring they are fully covered.
- Place the breaded balls back onto the parchment-lined baking sheet.
- Spray each ball lightly with vegetable oil to help them crisp up while cooking.
- Preheat your air fryer to 375°F (190°C).
- Arrange the breaded macaroni balls in a single layer in the air fryer, making sure they do not touch.
- Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Carefully remove from the air fryer and let cool slightly before serving.
Nutrition
Notes
These fried balls are best served hot and fresh with marinara sauce, ranch dressing, or your favorite dipping sauce. To store leftovers, place the cooled macaroni and cheese balls in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for a few minutes to regain their crispy texture.