Why You’ll Love This Recipe

I like that these mac and cheese balls give me all the indulgence of fried food without the mess or extra oil. The air fryer makes them crisp and golden while keeping the inside melty and rich. They’re a great way to use up leftover mac and cheese, and they’re fun to eat—especially when I serve them with dipping sauces like ranch or marinara. Plus, they freeze beautifully, so I can prep them ahead for easy entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups cooked macaroni and cheese (homemade or store-bought)
1 cup shredded cheddar cheese (optional, for extra cheesiness)
1 cup breadcrumbs (Panko works great)
2 large eggs
½ cup all-purpose flour
Salt and pepper, to taste
Cooking spray or oil for air fryer

Directions

I start by making sure my mac and cheese is chilled—it’s much easier to shape when cold. If I’ve just made it fresh, I refrigerate it for at least an hour. Once it’s firm, I scoop about 2 tablespoons of mac and cheese and roll it into a ball. I repeat until all the mixture is used.

Next, I set up a simple breading station with three bowls: flour in one, beaten eggs in another, and breadcrumbs in the third. I roll each mac and cheese ball first in flour, then dip it into the eggs, and finally coat it evenly with breadcrumbs, pressing gently so they stick.

I preheat my air fryer to 375°F (190°C) for 3–5 minutes. Then I lightly spray the mac and cheese balls with cooking spray and place them in the air fryer basket in a single layer, making sure not to overcrowd. I cook them for 12–15 minutes, turning halfway through, until they’re golden brown and crisp on the outside.

Once done, I let them cool for a few minutes before serving—they’re hot inside! I usually serve them with marinara sauce, ranch, or even a spicy aioli for dipping.

Servings and Timing

This recipe makes about 10–12 mac and cheese balls, depending on size. It takes 15 minutes of prep time, 15 minutes of cooking time, and a total of 30 minutes from start to finish (not including chilling time if needed).

Variations

When I want to switch things up, I mix different cheeses into the mac and cheese before forming the balls—pepper jack adds a little kick, while mozzarella makes them extra gooey. I also like mixing grated Parmesan into the breadcrumbs for a crispier, more flavorful coating. For a gluten-free version, I use gluten-free flour and breadcrumbs. Sometimes I even add finely chopped jalapeños into the mix for a fun twist.

Storage/Reheating

I store any leftover mac and cheese balls in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them back into the air fryer at 350°F for 4–5 minutes until warm and crispy again. They also freeze really well—I freeze uncooked balls on a baking sheet until firm, then transfer them to a freezer bag. When I’m ready to cook, I air fry them straight from frozen, just adding 2–3 extra minutes to the cook time.

FAQs

Can I bake these instead of air frying?

Yes, I bake them at 400°F for about 18–20 minutes, turning once halfway through, until golden brown.

How do I keep the mac and cheese balls from falling apart?

I make sure the mac and cheese is chilled before shaping—it helps them hold together better.

Can I use store-bought mac and cheese?

Absolutely! I use any leftover or packaged mac and cheese; just make sure it’s not too runny.

What kind of breadcrumbs work best?

I prefer Panko breadcrumbs because they create a light, crispy coating.

Can I make them ahead of time?

Yes, I shape and bread them ahead, then refrigerate or freeze until ready to cook.

Can I deep fry these instead?

Yes, I fry them in 350°F oil for about 2–3 minutes until golden, then drain on paper towels.

What dipping sauces go well with these?

I like marinara, ranch, spicy mayo, or even barbecue sauce—they all pair beautifully.

How do I make them extra cheesy?

I mix in shredded cheddar or mozzarella into the chilled mac and cheese before forming the balls.

Can I use gluten-free ingredients?

Yes, I use gluten-free flour and breadcrumbs, and they come out just as delicious.

Can I use leftover baked mac and cheese?

Yes, baked mac and cheese works great—it’s firm enough to roll and holds its shape perfectly.

Conclusion

I love how these 30 Minute Air Fryer Mac and Cheese Balls turn classic comfort food into something crispy, portable, and fun. They’re creamy inside, perfectly golden outside, and endlessly customizable. Whether I serve them as an appetizer, snack, or party finger food, they always disappear fast—proof that comfort food really can get even better.