Introduction
I still remember the excitement of making these mac and cheese balls for the first time. The idea of recreating one of my favorite Cheesecake Factory appetizers in my own kitchen felt amazing.
When the first batch came out perfectly golden and crunchy on the outside, with gooey cheese inside, I couldn’t stop smiling.
They instantly became a comfort food favorite in my home. Served with marinara sauce, they make the perfect snack for both casual nights and special occasions.
Ingredients
Fresh ingredients really do make the difference here. Using freshly shredded cheese, good-quality pasta, and crisp breadcrumbs will give you that restaurant-style taste.
- 2 cups cooked elbow macaroni – let it cool so it mixes well with the sauce.
- 2 tablespoons unsalted butter – adds a rich base to the cheese sauce.
- 2 tablespoons all-purpose flour – helps thicken the creamy sauce.
- ¾ cup half-and-half – makes the sauce smooth and velvety.
- 1 cup freshly shredded mild cheddar cheese – fresh shredding melts better than bagged cheese.
- 2 large eggs – used for coating the balls.
- 1 cup panko breadcrumbs – creates that crispy, crunchy outer layer.
- 1 tablespoon olive oil – tossed with breadcrumbs for an extra golden finish.
- 1 teaspoon Italian seasoning – adds a subtle herby flavor.
- Salt and pepper to taste – keeps the flavors balanced.
- Nonstick cooking spray – prevents sticking during air frying.
- Marinara sauce (optional) – perfect for dipping.
- Grated Parmesan cheese (optional) – for garnish and extra cheesy flavor.
Note: This recipe makes 12–15 mac and cheese balls, ideal for sharing as an appetizer or snack.
Variations to Try
You can easily tweak this recipe to suit your taste or dietary needs.
- Gluten-free option: Use gluten-free pasta and breadcrumbs.
- Cheese swaps: Try mozzarella, gouda, or even Parmesan for different flavors.
- Spicy kick: Add cayenne pepper or diced jalapeños to the cheese sauce.
- Vegan-friendly: Use plant-based cheese, non-dairy milk, and a flax egg substitute.
Cooking Time
Here’s a quick breakdown of the time you’ll need:
- Prep Time: 25 minutes
- Cooking Time: 20 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 45 minutes
Equipment You Need
These tools will make the process smooth and stress-free:
- Air fryer – for crispy, golden perfection without deep frying.
- Saucepan – to prepare the cheese sauce.
- Baking pan – to spread and chill the mac and cheese mixture.
- Mixing bowls – for breading and coating.
- Wooden spoon or whisk – to keep the sauce smooth and lump-free.
How to Make Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls?
These cheesy bites look fancy, but they’re really simple to make. Just take it step by step and you’ll end up with restaurant-quality results.
Prepare the Macaroni and Cheese
Cook the elbow macaroni until it’s al dente, then set it aside. In a saucepan, melt butter over medium heat and stir in flour to make a smooth paste. Slowly whisk in the half-and-half and let it thicken slightly. Add shredded cheddar and stir until creamy. Mix the sauce with the macaroni until well coated.
Chill the Mixture
Lightly spray a baking pan with nonstick spray, then spread the mac and cheese mixture evenly. Refrigerate for at least 4 hours, or until it becomes firm. Once chilled, cut it into small squares and roll them into balls. If they feel too soft, just chill them a bit longer.
Prepare the Breadcrumb Coating
In one bowl, whisk the eggs with a splash of milk. In another bowl, mix panko breadcrumbs with olive oil and Italian seasoning. Microwave the breadcrumbs for about a minute, stirring halfway, to make them extra crunchy.
Coat the Mac and Cheese Balls
Dip each ball in the egg mixture, then roll it in the breadcrumb mix. Press lightly to help the coating stick. For extra crunch, repeat the coating process twice.
Air Fry to Golden Crisp
Preheat your air fryer to 380°F and spray the basket with cooking spray. Arrange the balls in a single layer, making sure they don’t touch. Air fry for 9–10 minutes, flipping halfway for even crispiness.
Serve and Enjoy
Place the fried balls on a plate, sprinkle with Parmesan, and serve them warm with marinara sauce. These are best enjoyed hot and fresh!
Additional Tips for Making This Recipe Better
From my own kitchen experience, here are a few things that made a big difference:
- Chill well – don’t skip or rush the chilling step; it keeps the balls firm.
- Toast breadcrumbs – toasting makes them extra crunchy and flavorful.
- Don’t overcrowd – give space in the air fryer so they crisp up evenly.
- Double coat – dipping twice in egg and crumbs makes them super crunchy.
How to Serve Air Fryer Mac and Cheese Balls?
Serving these is half the fun! I love plating them with a side of marinara or ranch for dipping. A sprinkle of Parmesan gives them a gourmet touch. For a fuller meal, pair them with a light salad or roasted veggies. If you’re hosting, offer a dipping sauce trio like garlic butter, spicy aioli, and classic marinara.
Nutritional Information
These are indulgent bites, but here’s a quick idea of what you’re enjoying per serving:
- Calories: 525
- Protein: 18g
- Carbohydrates: 44g
- Fat: 31g
Make Ahead and Storage
Refrigerating Leftovers
Store cooked mac and cheese balls in an airtight container for up to 3 days. Reheat them in the air fryer so they stay crispy.
Freezing for Later
Freeze uncooked coated balls on a tray, then transfer them to a freezer bag. They’ll last up to 2 months. Cook them straight from frozen, just adding a few minutes to the air fryer time.
Why You’ll Love This Recipe?
Here are a few reasons these mac and cheese balls are worth making again and again:
- Crispy outside, gooey inside – the texture combo is unbeatable.
- Healthier than fried – air frying cuts down on oil without losing crunch.
- Totally customizable – swap cheeses, add spices, or adjust seasonings.
- Perfect for any occasion – snack, appetizer, or party star.
- Make-ahead friendly – prep in advance and fry when needed.
These Cheesecake Factory-style air fryer mac and cheese balls are comfort food at its finest. Once you try them, you’ll keep coming back to this recipe for parties, family nights, or just when you need something crispy and cheesy.
Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls Copycat Recipe
Ingredients
Method
- Cook the elbow macaroni until it’s al dente, then set it aside. In a saucepan, melt butter over medium heat and stir in flour to make a smooth paste.
- Slowly whisk in the half-and-half and let it thicken slightly. Add shredded cheddar and stir until creamy. Mix the sauce with the macaroni until well coated.
- Lightly spray a baking pan with nonstick spray, then spread the mac and cheese mixture evenly. Refrigerate for at least 4 hours, or until it becomes firm.
- Once chilled, cut it into small squares and roll them into balls. If they feel too soft, just chill them a bit longer.
- In one bowl, whisk the eggs with a splash of milk. In another bowl, mix panko breadcrumbs with olive oil and Italian seasoning. Microwave the breadcrumbs for about a minute, stirring halfway, to make them extra crunchy.
- Dip each ball in the egg mixture, then roll it in the breadcrumb mix. Press lightly to help the coating stick. For extra crunch, repeat the coating process twice.
- Preheat your air fryer to 380°F and spray the basket with cooking spray. Arrange the balls in a single layer, making sure they don’t touch. Air fry for 9–10 minutes, flipping halfway for even crispiness.
- Place the fried balls on a plate, sprinkle with Parmesan, and serve them warm with marinara sauce. These are best enjoyed hot and fresh!
Notes
- Chill well – don’t skip or rush the chilling step; it keeps the balls firm.
- Toast breadcrumbs – toasting makes them extra crunchy and flavorful.
- Don’t overcrowd – give space in the air fryer so they crisp up evenly.
- Double coat – dipping twice in egg and crumbs makes them super crunchy.
