Air Fryer Mac And Cheese Recipe (Crispy & Creamy In 25 Min)

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I’ve been making mac and cheese for years, but it wasn’t until I tried this Air Fryer Mac and Cheese Recipe that I truly understood what “perfectly crispy on top, creamy in the middle” meant.

My daughter came home from college last month craving comfort food. I was about to fire up the oven when I thought, why not try the air fryer?

Best decision ever. The top gets this incredible golden crust that rivals any baked version, but in half the time. No heating up the whole kitchen, no waiting around for the oven to preheat.

Now it’s our go-to weeknight dinner. My husband requests it at least twice a week, and I don’t blame him one bit.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Servings	4 servings
Difficulty Level	Easy

If you love this creamy, cheesy goodness, you’ll also want to try my Velveeta Mac and Cheese for an extra silky variation.

Table of Contents

Why You’ll Love This Air Fryer Mac and Cheese Recipe

This recipe changed how I think about making mac and cheese at home. The air fryer creates that restaurant-quality crispy top without any of the fuss.

The cooking time is unbeatable. From start to finish, you’re looking at just 25 minutes, which is about half the time a traditional baked version takes.

Here’s what makes this recipe special:

Perfectly crispy topping: The air fryer’s circulating heat creates an even, golden crust that’s better than most ovens
Creamy, velvety interior: The cheese sauce stays incredibly smooth and never dries out
Energy efficient: No need to heat up your entire kitchen with a full-size oven
Customizable: Easy to adjust cheese blends or add mix-ins like bacon or jalapeños
Small-batch friendly: Perfect for when you’re cooking for one or two people
Cleanup is minimal: Fewer dishes than stovetop versions

Ingredients

This recipe uses simple, everyday ingredients that create an incredibly rich and satisfying dish. I’ve tested different cheese combinations, and this blend gives you the best flavor and meltability.

For the Mac and Cheese:

8 oz (225g) elbow macaroni, uncooked
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups (360ml) whole milk
1 cup (240ml) heavy cream
2 cups (200g) sharp cheddar cheese, shredded
1 cup (100g) gruyere cheese, shredded
½ cup (50g) parmesan cheese, grated
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
Salt and black pepper to taste

For the Crispy Topping:

½ cup (50g) panko breadcrumbs
2 tablespoons melted butter
¼ cup (25g) parmesan cheese, grated
1 tablespoon fresh parsley, chopped (optional)

Another crowd-pleaser is my Best Bacon Mac and Cheese if you want to add some smoky, savory goodness.

Kitchen Equipment Needed

Having the right tools makes this recipe even easier. I learned the hard way that not all baking dishes fit in every air fryer, so measure your air fryer basket before you start.

Essential Equipment:

Air fryer (4-quart or larger)
Air fryer-safe baking dish (6-7 inch round or square)
Large pot for boiling pasta
Medium saucepan for cheese sauce
Whisk
Colander
Wooden spoon
Measuring cups and spoons
Box grater (if shredding cheese yourself)

For a luxurious twist, check out my Best Lobster Mac and Cheese recipe.

Recommended Products for This Recipe

I’ve tested countless products while perfecting this recipe, and these are the ones that consistently deliver the best results.

1. Ninja Air Fryer

This is the air fryer I use almost daily. It heats evenly and has plenty of space for a 6-inch baking dish, which is perfect for this recipe. The temperature control is precise, so you won’t have to worry about burning the top.

Get it on Amazon

2. Ceramic Round Baking Dish for Air Fryer

I picked up this ceramic dish specifically for air fryer recipes, and it’s been a total workhorse. It distributes heat beautifully and cleans up easily, even with baked-on cheese.

Get it on Amazon

3. Tillamook Sharp Cheddar Cheese

The quality of your cheese makes or breaks this recipe. Tillamook has incredible flavor and melts like a dream without getting grainy or oily.

Get it on Amazon

4. Gruyere Cheese Block

Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. A block of real gruyere creates that silky, restaurant-quality sauce we’re after.

Get it on Amazon

Try my Air Fryer Bikini Ham & Cheese Sandwich.

Step-by-Step Instructions: How to Make Air Fryer Mac and Cheese

I’m walking you through every single step because getting the timing right makes all the difference. The first time I made this, I rushed the cheese sauce and ended up with a grainy mess, so learn from my mistakes.

1. Cook the Pasta

Bring a large pot of salted water to a rolling boil over high heat
Add the elbow macaroni and cook according to package directions until al dente (usually 7-8 minutes)
Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process
Set aside while you prepare the cheese sauce

2. Make the Cheese Sauce Base

In a medium saucepan, melt 2 tablespoons of butter over medium heat
Once the butter is completely melted and starting to bubble slightly, add the flour
Whisk constantly for 1-2 minutes until the mixture becomes a smooth paste (this is your roux) and turns a light golden color
The roux should smell slightly nutty but not burned

3. Add the Dairy

Slowly pour in the milk while whisking continuously to prevent lumps
Add the heavy cream and continue whisking until the mixture is completely smooth
Bring the mixture to a gentle simmer, stirring frequently
Let it cook for 3-4 minutes until it thickens enough to coat the back of a spoon
The sauce should be thick but still pourable at this stage

4. Incorporate the Cheeses

Reduce heat to low to prevent the cheese from seizing or becoming grainy
Add the shredded cheddar cheese, gruyere, and grated parmesan in three additions, stirring well after each addition
Wait until each batch of cheese is completely melted before adding the next
Stir in the Dijon mustard, garlic powder, onion powder, and smoked paprika
Season with salt and black pepper to taste (remember, the cheeses are already salty, so go light at first)
The sauce should be smooth, glossy, and coat a spoon thickly

5. Combine Pasta and Sauce

Add the cooked and drained macaroni to the cheese sauce
Stir gently but thoroughly until every piece of pasta is completely coated
The mixture should look creamy and well-combined with no dry spots
Transfer the mac and cheese to your air fryer-safe baking dish, spreading it evenly

6. Prepare the Crispy Topping

In a small bowl, combine the panko breadcrumbs, melted butter, grated parmesan, and chopped parsley (if using)
Mix with a fork until the breadcrumbs are evenly coated with butter and look slightly clumpy
Sprinkle this mixture evenly over the top of the mac and cheese in the baking dish
Make sure to cover the entire surface for maximum crispiness

7. Air Fry to Perfection

Preheat your air fryer to 350°F (175°C) for 3 minutes
Carefully place the baking dish in the air fryer basket
Air fry for 12-15 minutes until the top is golden brown and crispy
Check at the 10-minute mark to ensure it’s not browning too quickly
If the top is browning too fast but the inside isn’t hot enough, reduce temperature to 325°F (165°C) and continue cooking
The mac and cheese is done when the edges are bubbling and the topping is deeply golden

8. Rest and Serve

Remove the dish from the air fryer using oven mitts (it will be very hot)
Let it rest for 5 minutes before serving to allow the sauce to thicken slightly
The resting time also makes it easier to serve without the cheese being too runny
Garnish with extra parsley or a sprinkle of paprika if desired

You might also enjoy my Best Sausage Tortellini Soup for another comforting meal.

Tips for The Best Air Fryer Mac and Cheese

These are the tricks I wish someone had told me before I started experimenting. They’ll save you from the mistakes I made along the way.

Pro Tips:

Don’t skip the roux: That flour and butter mixture is what keeps your cheese sauce from breaking or becoming grainy. Give it the full cooking time.
Use block cheese, not pre-shredded: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Shred your own for the creamiest results.
Don’t overcook the pasta: Cook it to al dente because it will continue cooking in the air fryer. Mushy pasta ruins the texture.
Check your dish size: Make sure your baking dish fits in your air fryer with at least ½ inch of space around it for proper air circulation.
Let the cheese sauce cool slightly: If you add the pasta to sauce that’s too hot, the residual heat can make it watery. Let it cool for 2 minutes first.
Toast the breadcrumbs separately: For extra crispy topping, toast the panko in a dry skillet for 2-3 minutes before mixing with butter.
Add the cheese in batches: This prevents the sauce from cooling too much and helps each addition melt smoothly.
Temperature matters: If your air fryer runs hot, start at 325°F instead of 350°F to prevent burning.
Don’t overfill the dish: Leave at least ½ inch of space at the top so the mac and cheese doesn’t bubble over.
Make it ahead: You can assemble this completely, refrigerate it, and air fry when ready. Add 5-7 minutes to the cooking time if starting from cold.

For more air fryer inspiration, try my Air Fryer Lasagna.

What to Serve with Air Fryer Mac and Cheese

Mac and cheese is amazing on its own, but these pairings turn it into a complete meal. I usually serve it as a side dish for dinner parties, and it’s always the first thing to disappear.

Perfect Pairings:

Another favorite: Baked Ziti if you’re feeding a crowd.

Variations of Air Fryer Mac and Cheese

I’ve experimented with so many variations of this recipe, and these are the ones my family asks for again and again. Don’t be afraid to get creative.

Delicious Variations:

Bacon Lover’s Mac and Cheese: Stir in 6 strips of cooked, crumbled bacon into the cheese sauce before transferring to the baking dish. Add extra bacon on top with the breadcrumbs.
Jalapeño Popper Mac: Mix in ½ cup diced pickled jalapeños and 4 oz softened cream cheese to the sauce. Top with crushed jalapeño chips instead of breadcrumbs.
Lobster Mac and Cheese: Fold in 8 oz cooked lobster meat during the final minute of air frying. Add a pinch of Old Bay seasoning to the cheese sauce.
Buffalo Chicken Mac: Add 1 cup shredded rotisserie chicken and 3 tablespoons buffalo sauce to the cheese mixture. Top with crumbled blue cheese before air frying.
Truffle Mac: Stir in 1-2 teaspoons truffle oil into the finished cheese sauce and top with shaved parmesan instead of breadcrumbs.
Pesto Mac: Swirl in 3 tablespoons basil pesto before transferring to the baking dish. Use mozzarella instead of gruyere.
Spinach and Artichoke Mac: Mix in 1 cup chopped spinach and ½ cup chopped artichoke hearts. Add extra garlic powder.
Mexican Street Corn Mac: Add 1 cup roasted corn, ½ cup cotija cheese, 1 teaspoon chili powder, and fresh cilantro. Squeeze lime juice over the top before serving.
Four Cheese Mac: Use a combination of cheddar, gruyere, fontina, and smoked gouda for extra depth of flavor.
Caramelized Onion Mac: Top with caramelized onions and crispy fried onions instead of breadcrumbs.

Read Also: Stuffed Shells Recipe

Storage and Reheating

I make this in larger batches because the leftovers are almost as good as fresh. Here’s how to store it properly so it stays creamy and delicious.

Storage Instructions:

Refrigerator: Store cooled mac and cheese in an airtight container for up to 4 days. The sauce will thicken as it cools, which is completely normal.
Freezer: Freeze in portion-sized containers for up to 2 months. I don’t recommend freezing with the breadcrumb topping, as it gets soggy. Add fresh topping when reheating.
Prep ahead: Assemble the mac and cheese completely (without the topping), cover tightly with foil, and refrigerate for up to 24 hours. Add the breadcrumb topping and cook directly from the fridge, adding 5-7 extra minutes to the air frying time.

Reheating Instructions:

Air fryer: Reheat at 325°F (165°C) for 8-10 minutes until warmed through and the top re-crisps. Add a splash of milk if it seems dry.
Oven: Reheat covered at 350°F (175°C) for 15-20 minutes, then uncover and broil for 2-3 minutes to crisp the top.
Microwave: Heat individual portions on 50% power in 1-minute intervals, stirring between each, until hot. The topping won’t be crispy, but it’s quick for lunch.
Stovetop: Reheat in a saucepan over low heat with a splash of milk or cream, stirring frequently until warmed through.

For another pasta dish that reheats beautifully, try my Lasagna.

Nutritional Facts

Per Serving (1/4 of recipe):

Calories: 685
Total Fat: 42g
Saturated Fat: 26g
Cholesterol: 125mg
Sodium: 680mg
Total Carbohydrates: 48g
Dietary Fiber: 2g
Sugars: 6g
Protein: 28g
Calcium: 580mg
Iron: 2mg

Nutritional information is approximate and may vary based on specific ingredients used.

You might also like my Healthy Alfredo Sauce for a lighter option.

Health Benefits of Key Ingredients

While mac and cheese is definitely a comfort food indulgence, some of the ingredients do offer nutritional benefits. I always feel better knowing there’s at least some good stuff in there.

Nutritional Highlights:

Cheese: Excellent source of calcium and protein, which support bone health and muscle maintenance. The vitamin K2 in cheese may also support cardiovascular health.
Milk and Cream: Provide calcium, vitamin D, and vitamin B12. These nutrients are essential for bone density and energy metabolism.
Whole Grains: If you use whole wheat pasta instead of regular, you’ll add extra fiber, B vitamins, and minerals like magnesium.
Garlic and Onion Powder: Contain compounds with anti-inflammatory and immune-supporting properties.
Parmesan Cheese: Rich in umami flavor and contains less lactose than other cheeses, making it easier to digest for some people.

Read Also: Chicken Parmesan Recipe

FAQs About Air Fryer Mac and Cheese

1. Can I use a different type of pasta?

Absolutely! While elbow macaroni is traditional, shells, cavatappi, or penne all work beautifully.

Just make sure to cook the pasta al dente since it will continue cooking in the air fryer. Larger pasta shapes may need an extra 2-3 minutes of air frying time.

2. What if my mac and cheese is too thick or too thin?

If it’s too thick after assembling, stir in 2-3 tablespoons of milk or cream until it reaches your desired consistency. If it’s too thin, don’t worry because it will thicken as it bakes in the air fryer.

You can also add an extra tablespoon of flour to the roux if you consistently find your sauce too thin.

3. Can I make this recipe dairy-free or vegan?

Yes, though the texture will be different. Use plant-based butter, non-dairy milk (oat or cashew work best), and vegan cheese alternatives.

The sauce won’t be quite as creamy as the traditional version, but it’s still delicious. Add a tablespoon of nutritional yeast for extra cheesy flavor.

4. Why did my cheese sauce become grainy?

This usually happens when the heat is too high or the cheese is added too quickly. Always melt cheese over low heat and add it gradually, stirring constantly.

Using pre-shredded cheese can also cause graininess because of the anti-caking agents. Stick with block cheese for the smoothest results.

5. Can I double this recipe?

You can double the ingredients, but you’ll need to cook it in batches unless you have a very large air fryer. Most standard air fryers can only accommodate one 6-7 inch baking dish at a time.

Alternatively, make the full double batch of cheese sauce and pasta, then divide it between two dishes and cook them separately.

For another comforting pasta dish, check out my Marry Me Chicken Pasta.

Final Thoughts

This Air Fryer Mac and Cheese has earned its permanent spot in my weekly meal rotation. It’s everything you want comfort food to be: creamy, cheesy, and satisfying, with that perfect crispy top that makes every bite special.

The best part? You can have it on the table in under 30 minutes without heating up your entire kitchen.

I hope you and your family love this recipe as much as mine does. Give it a try this week and let me know what you think in the comments below!

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