Air Fryer Mac and Cheese
This Air Fryer Mac and Cheese delivers a perfectly crispy, golden crust on top with a creamy, velvety cheese center in just 25 minutes. No need to heat up the oven!
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
Ingredients
- 8 oz elbow macaroni - 225g, uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk - 360ml
- 1 cup heavy cream - 240ml
- 2 cups sharp cheddar cheese - 200g, shredded
- 1 cup gruyere cheese - 100g, shredded
- 0.5 cup parmesan cheese - 50g, grated
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon smoked paprika
- salt - to taste
- black pepper - to taste
For the Crispy Topping
- 0.5 cup panko breadcrumbs - 50g
- 2 tablespoons unsalted butter - melted
- 0.25 cup parmesan cheese - 25g, grated
- fresh parsley - 1 tablespoon, chopped, optional
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni until al dente according to package directions (about 7-8 minutes). Drain and rinse briefly with cold water to stop cooking. Set aside.
- In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the flour and whisk constantly for 1-2 minutes until smooth and light golden (this is your roux).
- Slowly pour in the milk and heavy cream while whisking continuously. Bring to a gentle simmer, stirring frequently, and cook for 3-4 minutes until the mixture thickens enough to coat the back of a spoon.
- Reduce heat to low. Add the shredded cheddar, gruyere, and parmesan in three additions, stirring well until each is completely melted before adding the next. Stir in Dijon mustard, garlic powder, onion powder, and smoked paprika. Season with salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce and stir gently until every piece is evenly coated. Transfer the mixture to your air fryer-safe baking dish, spreading it evenly.
- In a small bowl, combine panko breadcrumbs, melted butter, parmesan, and parsley (if using). Mix with a fork until the breadcrumbs are evenly coated. Sprinkle the topping evenly over the mac and cheese.
- Preheat the air fryer to 350°F (175°C) for 3 minutes. Carefully place the baking dish in the air fryer basket and cook for 12-15 minutes until the top is golden brown and crispy. Check at 10 minutes to prevent burning.
- Remove from the air fryer using oven mitts and let rest for 5 minutes before serving to allow the sauce to thicken slightly. Garnish with extra parsley or paprika if desired.
Notes
- Don't skip the roux: cooking the flour and butter for 1-2 minutes prevents a grainy sauce.
- Use block cheese and shred it yourself for the creamiest, smoothest texture — pre-shredded contains anti-caking agents.
- Cook pasta to al dente since it continues cooking in the air fryer.
- Ensure 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 for 2 minutes before adding the pasta to avoid a watery consistency.
- For extra crispy topping, toast the panko in a dry skillet for 2-3 minutes before mixing with butter.
- If your air fryer runs hot, start at 325°F (165°C) instead to prevent burning.
- Assemble ahead: refrigerate without topping for up to 24 hours. Add topping and cook from cold, adding 5-7 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the air fryer at 325°F (165°C) for 8-10 minutes to re-crisp the top.
Nutrition
Serving: 1servingCalories: 685kcalCarbohydrates: 48gProtein: 28gFat: 42gSaturated Fat: 26gCholesterol: 125mgSodium: 680mgFiber: 2gSugar: 6gVitamin A: 15IUCalcium: 58mgIron: 11mg
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