Ingredients
24
24 servings
- •1 (7.25 ounce) package macaroni and cheese dinner mix (such as Kraft®)
- •0.25 cup milk
- •4 tablespoons margarine
- •0.75 cup shredded sharp Cheddar cheese
- •nonstick cooking spray
- •2 eggs, beaten
- •0.5 cup panko bread crumbs
- •0.5 cup seasoned bread crumbs
- •0.5 teaspoon salt
- •0.5 teaspoon garlic powder
Instructions
- Bring a large pot of water to a boil over high heat. Cook macaroni pasta from the dinner package in boiling water, stirring occasionally, until tender, 7 to 8 minutes. Drain; do not rinse. Return pasta to the pot.
- Stir cheese sauce from the dinner package, milk, and margarine into pasta. Mix in Cheddar cheese until well combined and cheese is melted. Transfer macaroni and cheese to a bowl and refrigerate until firm, 2 hours to overnight.
- Scoop chilled macaroni and cheese into 1 1/2-inch balls and place on a parchment paper-lined baking sheet. Freeze for 1 hour.
- Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray the basket with nonstick cooking spray.
- Place beaten eggs in a bowl. Mix together panko, bread crumbs, salt, and garlic powder in a shallow bowl.
- Dip each frozen macaroni and cheese ball in beaten eggs, then press in bread crumb mixture to coat. Place coated balls into the prepared air fryer basket in a single layer with space between; cook in batches if necessary.
- Cook in the preheated air fryer for 6 to 8 minutes. Turn over and fry until golden brown, 3 to 4 minutes more.
Nutritional Facts
Per 24 servings
- Calories: 87
- Carbohydrate: 9g
- Fat: 4g
- Fiber: 0g
- Protein: 4g
- Sugar: 1g
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