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∙ 27 ∙
Ingredients:
4 cups cooked elbow macaroni
1 tbsp butter
3 tsp all-purpose our
1
1
/3 cups heavy cream
2 cups sharp cheddar, shredded
2 cups Monterey jack, shredded
2 tsp sea or kosher salt
¼ tsp smoked paprika
½ tsp granulated garlic
¼ black pepper, ground
4 dashes hot sauce
2 tbsp fresh parsley, chopped
3 large eggs, beaten
1 cup all-purpose our
3 cups panko breadcrumbs
4 tbsp grape seed or
vegetable oil
Mac ‘n Cheese
Balls
Directions:
1. Temperature: 360°F Time: 12 minutes
2. Add butter to a medium sized pot over medium heat. When melted, whisk in the our. Whisk for one
minute. Pour in the heavy cream and whisk to mix.
3. When cream is hot, whisk in 1 ½ cups of the cheddar and 1 ½ cups Monterey Jack in increments until
the cheese is melted. Whisk in the salt, smoked paprika, granulated garlic, black pepper and hot sauce
to combine.
4. Pour in the pasta and, with a rubber spatula, mix to combine. Remove from the heat and fold in the
remaining shredded cheese and chopped parsley. Transfer pasta mix onto a sheet tray lined with
parchment paper and cool in the fridge for a half hour. Mix the panko with oil and coat the crumbs well
with the oil.
5. Preheat Air Fryer to 360°F. Form roughly a 2-inch ball with a scoop or by hand. Dredge balls in our and
shake off excess. Dip the mac & cheese balls in beaten eggs and then in the panko. Arrange 8 balls into
the basket, 7 in a circle and one in the middle. Air fry for 12 minutes. Air fry in batches.
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