Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

These air fryer fried macaroni and cheese balls are an absolute game-changer. Crispy on the outside with a gooey, cheesy interior, they’re the perfect bite-sized treat that will make you feel like you’re indulging in something from a fancy restaurant, all from the comfort of your own kitchen. The beauty of cooking them in the air fryer is that you get that satisfying crunch without the excess oil. It’s the kind of dish that seems too good to be true, but trust me, it’s not.

When you take that first bite, the creamy mac and cheese melts in your mouth, and the subtle seasoning adds just the right amount of flavor without overpowering the richness of the cheese. It’s a balanced blend of comfort and indulgence. I always recommend serving these with a side of marinara or ranch dipping sauce to take them over the top. The tanginess of the sauce perfectly contrasts the richness of the mac and cheese, making each bite even more irresistible.

And let’s not forget how fun they are to make! The process of rolling the mac and cheese into balls, coating them in breadcrumbs, and then watching them turn golden in the air fryer is a total joy. Plus, they’re versatile—whether you serve them as an appetizer, snack, or even as part of a meal, these little bites are sure to impress anyone lucky enough to taste them.

Key Ingredients for Cheesecake Factory Air Fryer Fried Mac and Cheese Balls

Making these Cheesecake Factory-inspired Air Fryer Fried Mac and Cheese Balls is all about the right ingredients. Each one plays a key role in creating that irresistible combination of creamy, cheesy goodness and crispy perfection. Let’s take a look at what makes up this indulgent dish:

• Elbow macaroni: The star of the show! These small, curved pasta shapes provide the perfect texture to hold all that creamy cheese sauce inside.
• Olive oil: A touch of olive oil adds richness to the dish and helps in sautéing the ingredients, giving everything a smooth, flavorful base.
• Unsalted butter: The butter brings a rich creaminess to the cheese sauce, making it velvety and indulgent. It also helps to create a luscious mouthfeel.
• All-purpose flour: This is used to make the roux, the thickening agent for the creamy cheese sauce. It binds everything together without clumping.
• Whole milk: The milk provides a smooth base for the sauce, giving it the perfect creamy consistency while balancing out the richness of the cheese.
• Salt: A must for seasoning! The salt helps bring out the natural flavors of the cheese and pasta.
• Black pepper: Adds a subtle heat and depth to the flavor, complementing the cheese without taking over.
• Garlic powder: This seasoning enhances the savory profile of the mac and cheese, bringing a warm, aromatic depth that pairs beautifully with the cheese.
• Ground mustard: A little tangy kick that helps balance the richness of the cheese and gives the dish a slight sharpness.
• Cayenne pepper: A pinch of cayenne adds just the right amount of heat, giving these mac and cheese balls a zesty little surprise without overpowering the flavors.
• Shredded sharp cheddar cheese: The star of the cheesy filling! Sharp cheddar gives these mac and cheese balls their signature bold, tangy flavor and creamy texture.
• Grated Parmesan cheese: Parmesan adds a nutty, slightly salty edge to the flavor profile, and it melts beautifully into the sauce.
• Egg: The egg acts as a binding agent to hold the mac and cheese mixture together, ensuring the balls stay intact as they cook.
• Panko breadcrumbs: The key to getting that golden, crispy exterior! Panko breadcrumbs give the mac and cheese balls a light, crunchy coating that’s perfection when air-fried.
• Chopped parsley: A little fresh parsley sprinkled in gives a pop of color and a hint of freshness that contrasts beautifully with the richness of the cheese.
• Vegetable oil for frying: While the air fryer takes care of most of the cooking, a little vegetable oil ensures the mac and cheese balls crisp up to perfection.

These ingredients come together to create a dish that’s both comforting and exciting, with layers of flavor and texture that will leave you craving more!

How to Make Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

Serving Suggestions for Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

1. As a Crowd-Pleasing Appetizer
Serve these crispy mac and cheese balls as the perfect appetizer at your next party or get-together. Place them on a platter with a couple of dipping sauces—think marinara, ranch, or even a tangy BBQ sauce. Watch them disappear in seconds as everyone gathers around, eagerly diving in for that cheesy goodness.

2. As a Main Course with a Side Salad
If you’re feeling a little more indulgent, these mac and cheese balls can absolutely shine as the main event! Pair them with a light, fresh salad—maybe something with greens, cherry tomatoes, and a zesty vinaigrette—to balance out the richness of the balls. Trust me, it’s a perfect match.

3. For a Kid-Friendly Meal
Got picky eaters? These fried mac and cheese balls are sure to win them over. Serve them alongside a few carrot sticks or apple slices for a fun, balanced meal that will keep the little ones coming back for more. They’ll love the crunchy outside and gooey inside, and you’ll love how easy it is to get them to eat something nutritious (even if it’s hiding in that crispy shell!).

How to Store Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

If you happen to have leftovers (which is rare, but hey, it could happen!), storing these mac and cheese balls properly will ensure they stay just as delicious as when they were first made. First, let them cool to room temperature before storing. This will help prevent any condensation from making them soggy.

To keep them fresh, place the mac and cheese balls in an airtight container. If you’re planning to eat them within a day or two, they can be stored in the refrigerator. Just make sure they’re arranged in a single layer to avoid them sticking together. When you’re ready to enjoy them again, a quick reheat in the air fryer will bring back that crispy texture—just a few minutes at 350°F should do the trick.

For longer storage, you can freeze these mac and cheese balls. Lay them out in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them into a freezer-safe bag or container. They’ll stay fresh for up to a month, and when you’re craving a snack, you can toss them directly into the air fryer from frozen. It’s like having a stash of cheesy, crispy goodness ready to go whenever the mood strikes!

Conclusion

And there you have it—Cheesecake Factory-inspired Air Fryer Fried Mac and Cheese Balls, all crispy, cheesy, and downright delicious. From the first bite to the last, this dish is the perfect balance of comfort and indulgence, with that irresistible crunch on the outside and gooey, cheesy goodness on the inside. Whether you’re serving them as an appetizer, a main course, or a fun snack, they’re sure to impress anyone who’s lucky enough to try them.

I hope you’re as excited to dive into this recipe as I was when I first made these little bites of heaven. Remember, if you decide to give them a go, I’d love to hear all about how it turned out—did you add any fun twists or tips of your own? Or maybe you have questions on the recipe or need a little help with the process? Drop me a line anytime! Cooking should always be a joyful experience, and I’m here to make sure it’s as smooth and delicious as possible. Enjoy, and happy frying!

Print Recipe

Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

Author: Maria Bennet Courses: Appetizer

Difficulty: Intermediate Prep Time 25 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr 10 mins

Calories: 320

Description

Crispy on the outside, creamy on the inside, these Air Fryer Fried Mac and Cheese Balls from Cheesecake Factory are pure comfort. With a crunchy golden crust and a gooey, cheesy center, each bite is a perfect, savory bite of joy.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 1/2 cups elbow macaroni

• 1 tablespoon olive oil

• ¹⁄₄ cup unsalted butter

• ¹⁄₄ cup all-purpose flour

• 2 cups whole milk

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• ¹⁄₂ teaspoon garlic powder

• ¹⁄₄ teaspoon ground mustard

• ¹⁄₄ teaspoon cayenne pepper

• 2 cups shredded sharp cheddar cheese

• ¹⁄₂ cup grated Parmesan cheese

• 1 large egg

• 1 1/2 cups panko breadcrumbs

• 1 tablespoon chopped parsley

• 2 cups vegetable oil for frying

Instructions

1. Bring a large pot of salted water to a boil over medium-high heat.
2. Add the elbow macaroni to the boiling water and cook according to the package instructions until al dente, about 8-10 minutes.
3. Drain the cooked macaroni and set it aside.
4. In a medium saucepan, heat the olive oil over medium heat.
5. Add the butter to the pan and allow it to melt completely.
6. Once the butter is melted, whisk in the all-purpose flour.
7. Cook the flour mixture for about 1-2 minutes, whisking constantly to form a roux.
8. Gradually pour in the whole milk while whisking continuously to avoid lumps.
9. Continue cooking the mixture, whisking frequently, until it thickens, about 3-4 minutes.
10. Stir in the salt, black pepper, garlic powder, ground mustard, and cayenne pepper.
11. Once the sauce has thickened, remove it from the heat.
12. Add the shredded sharp cheddar cheese and grated Parmesan cheese to the sauce.
13. Stir the sauce until the cheeses are completely melted and the mixture is smooth.
14. Add the cooked elbow macaroni to the cheese sauce and mix until the pasta is well coated.
15. Transfer the macaroni and cheese mixture to a shallow dish or baking pan.
16. Let the macaroni and cheese cool to room temperature, then place it in the refrigerator to chill for at least 2 hours or until firm.
17. Once chilled, use your hands to scoop out portions of the macaroni and cheese and roll them into small balls, about 1 inch in diameter.
18. Crack the large egg into a shallow bowl and beat it lightly.
19. Place the panko breadcrumbs in another shallow bowl.
20. Dip each macaroni and cheese ball into the beaten egg, ensuring it is fully coated.
21. Roll the egg-coated ball in the panko breadcrumbs, pressing gently to ensure the breadcrumbs stick.
22. Place the coated balls on a baking sheet or plate and repeat the process with the remaining macaroni and cheese mixture.
23. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
24. Carefully drop the prepared macaroni and cheese balls into the hot oil, a few at a time, making sure not to overcrowd the pan.
25. Fry the balls for 2-3 minutes or until golden brown and crispy, turning them occasionally for even cooking.
26. Use a slotted spoon to remove the fried macaroni and cheese balls from the oil.
27. Transfer the fried balls to a plate lined with paper towels to drain any excess oil.
28. Sprinkle the fried macaroni and cheese balls with chopped parsley for garnish.
29. Serve the fried macaroni and cheese balls immediately, while they are still hot and crispy.

Note

• Use a non-stick pan when making the roux to prevent burning the butter and flour mixture.
• For extra flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the cheese sauce.
• Chilling the macaroni mixture for a longer time (up to overnight) makes it easier to roll the balls and results in firmer texture.
• When frying, don't overcrowd the oil to ensure even cooking and avoid the oil temperature dropping.
• For a crispier coating, use a mix of panko breadcrumbs and regular breadcrumbs.

Keywords: air fryer fried mac and cheese balls, Cheesecake Factory mac and cheese balls, homemade air fryer macaroni cheese balls, crispy mac and cheese balls recipe, air fryer fried macaroni cheese