Go Back
Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls Copycat Recipe
Ash Tyrrell

Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls Copycat Recipe

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
4 hours
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Once chilled, cut it into small squares and roll them into balls. If they feel too soft, just chill them a bit longer.
  5. 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.
  6. 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.
  7. 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.
  8. 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.