Ingredients
Scale
- 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 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs (regular and panko)
- Vegetable oil for spraying
Instructions
- Cook elbow macaroni according to package instructions, drain, and set aside.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes to form a roux.
- Gradually whisk in milk until smooth, then add garlic powder, onion powder, salt, and black pepper. Simmer for 3-4 minutes until thickened.
- Stir in cheeses until melted and combined. Mix in cooked macaroni until fully coated.
- Let the mixture cool for about 15 minutes before forming into balls.
- Roll each ball in beaten egg, then coat with breadcrumbs.
- Preheat air fryer to 375°F (190°C). Arrange balls in a single layer and spray with oil.
- Cook for 8-10 minutes, flipping halfway through until golden brown.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mac and cheese ball (approximately 45g)
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg