There is something irresistible about a crispy bite that reveals creamy, cheesy comfort inside. These little golden balls are crunchy on the outside, warm and silky in the center, and completely satisfying from the very first bite.
Today I am sharing how to make Cheesecake Factory Air Fryer Fried Mac and Cheese Balls right at home. They taste just like the restaurant favorite, but with the ease of your air fryer. Ready to try it? Let's dive in.
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Why You'll Love This Recipe
- Crispy outside with creamy mac and cheese inside
- Made easily in the air fryer with minimal oil
- Perfect appetizer for parties or game nights
- Family friendly comfort food everyone recognizes
- Make ahead friendly for easy entertaining
- Restaurant style flavor at home
Ingredients
For the Mac and Cheese
- 1 cup elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 ¼ cups milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For the Crispy Coating
- 1 large egg
- ¼ cup all purpose flour
- ½ cup bread crumbs
- ½ cup panko bread crumbs
- Vegetable oil spray
Ingredient Notes & Substitutions
A few small choices make a big difference in the final texture.
Mozzarella cheese melts into a creamy stretch that makes each bite extra satisfying. If you prefer, you can swap half of it with cheddar for a sharper flavor.
Panko breadcrumbs create that signature crunchy shell. They are lighter than regular crumbs, so the coating stays crisp in the air fryer.
Milk should be whole or 2 percent for the richest sauce. Lower fat milk works, but the sauce will be slightly thinner.
If you want a little warmth, stir a pinch of cayenne or smoked paprika into the breadcrumb mixture. It adds a gentle kick that pairs beautifully with the cheese.
Instructions
- Cook the elbow macaroni according to the package directions. Drain well and set aside.
- In a medium saucepan, melt the butter over medium heat until it becomes fragrant and glossy.
- Add the flour and whisk continuously for about 1 to 2 minutes. The mixture should look smooth and lightly golden.
- Slowly pour in the milk while whisking. This keeps the sauce silky and lump free.
- Stir in garlic powder, onion powder, salt, and black pepper. Let the sauce simmer gently for about 3 to 4 minutes until it thickens.
- Add the mozzarella and Parmesan cheese. Stir until the sauce becomes creamy and smooth.
- Fold the cooked macaroni into the cheese sauce. Every piece of pasta should be coated in that rich, cheesy goodness.
- Let the mixture cool for about 15 to 20 minutes. This step makes shaping the balls much easier.
- Scoop small portions and roll them into compact balls using your hands.
- Place the formed balls on a parchment lined baking sheet.
- In one shallow dish, beat the egg. In another dish, combine the breadcrumbs and panko.
- Roll each ball first in flour, then dip it in the egg, and finally coat it in the breadcrumb mixture.
- Place the coated balls back onto the tray and lightly spray them with vegetable oil.
- Preheat your air fryer to 375°F (190°C).
- Arrange the balls in a single layer in the basket. Leave a little space so they crisp evenly.
- Cook for 8 to 10 minutes, flipping halfway through. They should turn golden brown and crunchy.
- Let them cool for a few minutes before serving. The centers stay hot and creamy.
Pro Tips for Success
- Cool the mac and cheese fully before shaping. Warm pasta can fall apart when rolled.
- Use a cookie scoop for evenly sized balls that cook at the same rate.
- Spray lightly with oil before cooking. This helps create that beautiful golden crust.
- Do not overcrowd the air fryer. Cook in batches if needed.
- Flip halfway through cooking for an evenly crisp coating.
I tested this recipe several times to get the perfect balance between crunchy coating and creamy filling. Letting the mixture rest before shaping makes the biggest difference.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the balls in the air fryer at 350°F for 4 to 5 minutes until warmed through and crisp again.
Microwaving works too, but the coating will be softer.
Make Ahead & Freezing
These are wonderful for prepping ahead.
You can shape and bread the mac and cheese balls, then refrigerate them for up to 24 hours before cooking.
To freeze, place the breaded balls on a tray and freeze until firm. Transfer them to a freezer bag and store for up to 2 months.
Cook straight from frozen in the air fryer. Just add a few extra minutes.
Tips and Variations
- Spicy version: Add cayenne pepper or chili flakes to the breadcrumbs.
- Cheddar lovers: Replace mozzarella with sharp cheddar for a stronger cheese flavor.
- Mini party bites: Make smaller balls for appetizer platters.
- Bacon twist: Mix finely chopped cooked bacon into the mac and cheese.
- Herb finish: Sprinkle fresh parsley over the finished balls before serving.
FAQs
Yes. Shape and bread them up to a day in advance. Store them in the refrigerator until you are ready to cook.
The mixture likely needs more cooling time. Once chilled slightly, the cheese sauce firms up and holds the shape better.
Yes. Bake them at 400°F for about 15 minutes until golden and crispy.
📖 Recipe
Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Description
Crispy on the outside and creamy on the inside, these Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls are packed with cheesy, buttery flavor and finished with a golden crunchy coating.
Ingredients
- 1 cup elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ cup bread crumbs
- ½ cup panko bread crumbs
- ¼ cup all-purpose flour
- Vegetable oil for spraying
Instructions
- Cook the elbow macaroni according to package instructions, drain, and set aside
- In a medium saucepan melt the butter over medium heat
- Add 2 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to make a roux
- Slowly pour in the milk while whisking to prevent lumps
- Add garlic powder, onion powder, salt, and black pepper and whisk until smooth
- Simmer for 3-4 minutes until the mixture thickens slightly
- Stir in mozzarella and Parmesan until fully melted and smooth
- Remove from heat and stir in the cooked macaroni until evenly coated
- Let the mixture cool for 15-20 minutes
- Scoop and form the macaroni and cheese mixture into balls
- Place the balls on a parchment-lined baking sheet or plate
- Whisk the egg in one shallow dish and combine bread crumbs and panko in another shallow dish
- Roll each ball in the egg, then coat in the breadcrumb mixture
- Place the breaded balls back on the lined tray and spray lightly with vegetable oil
- Preheat the air fryer to 375°F (190°C)
- Arrange the balls in a single layer in the air fryer basket without touching
- Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy
- Let cool slightly before serving with your favorite dipping sauce
Notes
Ensure the macaroni is fully cooked but still firm so the mixture does not become mushy. Let the macaroni and cheese cool thoroughly before shaping for easier handling. For extra flavor add a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture. Spray lightly with more oil halfway through cooking for a crispier finish.
Serving Suggestions
Serve these crispy bites warm with a few dipping sauces in small bowls.
They are perfect for game day spreads, party appetizers, or cozy movie nights at home. I also love placing them on a platter with marinara and garlic aioli for guests to mix and match.
If you enjoy comfort food appetizers like this, you may also like my garlic bread rolls recipe:
https://letsflytasty.com/garlic-bread-rolls/
For a deeper look at pasta types and cooking tips, this helpful guide from the
Pasta Association explains different pasta shapes:
https://pastafits.org
Nutrition & Notes
- Calories: approximately 450 per serving
- Prep time: 20 minutes
- Cook time: 15 minutes
- Rest time: 10 minutes
- Total time: 45 minutes
- Difficulty: Intermediate
- Category: Appetizer
Author: Lily, Let's Fly Tasty
I made this version several times while testing different cheeses and breadcrumb blends. The combination of mozzarella, Parmesan, and panko creates the most satisfying contrast of creamy and crunchy.
Reader Reviews
"These tasted exactly like the Cheesecake Factory version. My family devoured them!"
"The air fryer makes them perfectly crispy without the mess of deep frying."
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