Name: Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz elbow macaroni; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup milk; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ¼ tsp black pepper; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; ½ cup shredded cheddar cheese (optional); 1 cup panko breadcrumbs; 2 large eggs, whisked; Cooking spray

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These Cheesecake Factory-inspired air fryer fried macaroni and cheese balls are everything I love about comfort food—crispy, golden on the outside, and creamy, gooey on the inside. They’re lighter than the deep-fried version but still have that indulgent, restaurant-style taste.

Why You’ll Love This Recipe

I like this recipe because it turns classic mac and cheese into a fun, bite-sized treat. The air fryer makes them crisp without the heaviness of oil, so I can enjoy a few extra without feeling weighed down. They’re great for parties, game nights, or as a snack when I’m craving something cheesy and nostalgic. Plus, I can customize them with spices or mix-ins to suit my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni
Butter
All-purpose flour
Milk
Garlic powder
Onion powder
Salt
Black pepper
Shredded mozzarella cheese
Grated Parmesan cheese
Shredded cheddar cheese (optional for extra sharpness)
Panko breadcrumbs
Eggs
Cooking spray

Directions

I cook the elbow macaroni according to package directions, then drain and set aside.
In a saucepan, I melt butter over medium heat, whisk in flour to make a roux, and cook for 1–2 minutes.
I slowly whisk in the milk, stirring until smooth and thickened.
I add garlic powder, onion powder, salt, and pepper, then stir in mozzarella, Parmesan, and cheddar until melted and creamy.
I fold in the cooked macaroni until well coated, then spread the mac and cheese in a shallow dish to cool.
Once cool, I scoop and roll the mac and cheese into balls, placing them on a lined baking sheet.
I freeze the balls for at least 1 hour to help them hold their shape.
I set up a breading station with whisked eggs in one bowl and panko breadcrumbs in another.
I dip each ball in egg, then coat with panko, pressing gently so the crumbs stick.
I preheat the air fryer to 375°F, arrange the balls in a single layer, spray lightly with cooking spray, and air-fry for 8–10 minutes, flipping halfway, until golden brown.
I serve hot, with marinara or my favorite dipping sauce.

Servings and timing

This recipe makes about 12 mac and cheese balls. Prep time is around 35 minutes (including cooling and shaping), cooking time is about 10 minutes, so they’re ready in 45 minutes.

Variations

I mix in cooked bacon bits or diced jalapeños for extra flavor.
I season the panko with paprika, Italian seasoning, or cayenne for a flavor boost.
I swap mozzarella for pepper jack for a spicier kick.
I serve them with ranch, chipotle mayo, or honey mustard for a twist.
I use whole wheat pasta and reduced-fat cheese for a lighter version.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I air-fry at 350°F for 3–4 minutes until warmed through and crispy again. They can also be frozen after breading and air-fried straight from frozen, adding a few extra minutes to the cook time.

FAQs

Do I have to freeze the mac and cheese balls before air-frying?

Yes, freezing helps them hold their shape and prevents the cheese from melting out too quickly.

Can I make these with leftover mac and cheese?

Absolutely—just form it into balls, bread, and air-fry.

Can I bake these instead of air-frying?

Yes, I bake them at 400°F for about 15–18 minutes, flipping halfway.

What’s the best cheese blend for these?

I like mozzarella for meltiness, Parmesan for sharpness, and cheddar for richness.

Can I make them ahead for a party?

Yes, I freeze the breaded balls and air-fry them right before serving for the best texture.

Conclusion

I love making these Cheesecake Factory-style air fryer fried macaroni and cheese balls because they’re crispy, cheesy, and a guaranteed crowd-pleaser. They’re easy to prepare ahead, customizable, and perfect for when I want something fun, indulgent, and totally satisfying.

Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

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These Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls are crispy on the outside, creamy and cheesy on the inside, and lighter than the deep-fried version. Perfect for parties, game nights, or whenever you’re craving restaurant-style comfort food at home.

Author: Mayaa
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 12 mac and cheese balls
Category: Appetizer, Snack
Method: Air Fryer
Cuisine: American
Diet: Vegetarian

Ingredients

8 oz elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup shredded cheddar cheese (optional)
1 cup panko breadcrumbs
2 large eggs, whisked
Cooking spray

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Instructions

Cook macaroni according to package directions; drain and set aside.
Melt butter in a saucepan over medium heat; whisk in flour to form a roux and cook for 1–2 minutes.
Gradually whisk in milk until smooth and thickened.
Stir in garlic powder, onion powder, salt, and pepper. Add mozzarella, Parmesan, and cheddar; mix until melted.
Fold in cooked macaroni, spread mixture in a shallow dish, and let cool.
Scoop and roll cooled mac and cheese into balls; place on a lined baking sheet.
Freeze for at least 1 hour.
Set up breading station with eggs in one bowl and panko in another.
Dip each ball in egg, then coat in panko, pressing gently to adhere.
Preheat air fryer to 375°F. Arrange balls in a single layer, spray with cooking spray, and air-fry for 8–10 minutes, flipping halfway, until golden.
Serve hot with marinara or your favorite dipping sauce.