The Ultimate Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

Ingredients for Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

• 1 pound elbow macaroni: The essential base for these Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls. Cook al dente for the best texture when fried.
• 1/4 cup (1/2 stick) unsalted butter: Forms the roux foundation for the cheese sauce, adding richness. Using unsalted butter allows you to control the overall seasoning precisely.
• 1/4 cup all-purpose flour: Thickens the cheese sauce, creating that perfect gooey consistency inside. Ensure it’s fully cooked into the roux to prevent a raw flour taste.
• 2 cups whole milk: Creates a rich, creamy cheese sauce. Avoid skim milk, as it won’t give the desired luxurious consistency for these mac and cheese balls.
• 2 cups (8 ounces) sharp cheddar cheese, freshly grated: Provides that classic, bold cheesy flavor. Grate your own for superior melting and texture in the sauce.
• 1 cup (4 ounces) Monterey Jack cheese, freshly grated: Adds incredible meltiness and a mild, creamy balance to the sharp cheddar. Use a good quality block for best results.
• 4 ounces cream cheese, softened: Adds extra creaminess and helps bind the mac and cheese mixture together before frying. Ensure it’s softened for smooth incorporation.
• 1 teaspoon Dijon mustard: A secret weapon that subtly enhances the cheese flavor without making it taste like mustard. Just a touch makes a big difference.
• 1 teaspoon garlic powder: Provides a mellow, aromatic depth to the cheese sauce. It’s a key flavor builder for savory fried mac and cheese balls.
• 2 large eggs, lightly beaten: An essential binder for the breading, ensuring a crispy exterior that stays intact. Whisk thoroughly for an even coating on each ball.
• 2 cups Panko breadcrumbs: The star for achieving an ultra-crispy, golden-brown crust in the air fryer. Don’t substitute with regular breadcrumbs for true crunch.
• Vegetable oil spray, for air frying: Crucial for achieving that crispy, golden finish in the air fryer without deep frying. A light, even coat is all you need.
• 1 teaspoon kosher salt, or to taste: Balances and brightens all the flavors in the cheese sauce and breading. Season gradually and taste as you go for perfection.
• 1/2 teaspoon freshly ground black pepper: Adds a mild, peppery warmth that complements the rich cheese. Freshly ground black pepper offers the best aroma and flavor.
• 1/2 teaspoon smoked paprika: Contributes a lovely smoky note and beautiful color to the breading. It adds a subtle depth that elevates these fried mac and cheese balls.

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

Step 1: Make Mac & Cheese

Cook macaroni. For the cheese sauce, melt butter, whisk in flour, then gradually whisk in milk until thickened. Stir in cheddar and Monterey Jack cheeses until smooth. This forms the delicious base for your Cheesecake Factory Macaroni and Cheese Balls.

Step 2: Flavor & Season

Remove from heat and fold in the softened cream cheese, Dijon mustard, garlic powder, kosher salt, black pepper, and smoked paprika into the macaroni and cheese mixture. Stir until everything is fully combined and perfectly creamy.

Step 3: Chill & Form

Transfer the mac and cheese to a shallow dish, cover, and chill for at least 2 hours (or overnight) until firm. Once chilled, scoop and roll the mixture into 1.5-inch balls. Chilling is essential for handling these Cheesecake Factory Macaroni and Cheese Balls.

Step 4: Coat & Air Fry

Dip each ball in beaten egg, then roll in Panko breadcrumbs, pressing gently to coat well. Lightly spray with vegetable oil. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden brown and crispy.

Step 5: Rest & Arrange

Once air-fried, carefully remove the golden-brown Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls from the air fryer basket. Let them rest for 2-3 minutes on a wire rack to maintain crispness and allow the cheese to settle slightly before serving.

Step 6: Serve Warm

Serve these delightful Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls immediately while warm and gooey. They are perfect on their own or with your favorite dipping sauce, offering a truly comforting and nostalgic snack experience.

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

To store leftover Cheesecake Factory Mac & Cheese Balls, place them in an airtight container and refrigerate promptly. They will stay fresh for 3-4 days. If left out too long, they can become soggy and unsafe; don’t do what I did and leave them on the counter overnight.

For future enjoyment, form the mac and cheese balls and freeze them uncoated until solid. Store in an airtight container for up to 2 months. When ready, coat with egg and Panko, then air fry directly from frozen, adding a few extra minutes.

Reheat gently in the air fryer at 350°F (175°C) for 5-7 minutes to restore their delicious crispness.

What to Serve with Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls

To serve these delightful Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls, present them warm, directly from the air fryer, for optimal crispness. For gatherings, arrange them artfully on a platter with a sprinkle of fresh parsley. They are perfect on their own as a snack, or you can pair them with a tangy marinara sauce or creamy ranch for dipping. Enjoy them hot for the ultimate gooey experience.

I personally love to serve these golden bites alongside a homemade spicy sriracha mayo. The slight kick beautifully cuts through the rich, cheesy interior, making each bite even more irresistible. It’s the perfect way to enjoy them.

Frequently Asked Questions

→ How do I prevent my Cheesecake Factory Mac & Cheese Balls from falling apart?

The key is sufficient chilling! Don’t skip chilling for at least 2 hours, or even overnight, to ensure they are firm enough. Also, ensure a thorough Panko coating to hold them together, as I learned from messy attempts.

→ Can I freeze these Cheesecake Factory Mac & Cheese Balls to enjoy later?

Absolutely! Form the balls, then freeze them uncoated until solid. Store in an airtight container for up to 2 months. Coat with egg and Panko, then air fry directly from frozen, adding a few extra minutes.

→ Can I substitute the sharp cheddar and Monterey Jack cheeses in this recipe?

You can, but use freshly grated, good melting cheeses like Gruyere, Fontina, or Colby Jack. Avoid pre-shredded cheese; it often contains anti-caking agents that make the sauce gritty, a mistake I’ve made often.

→ What if I don’t have an air fryer for these Mac & Cheese Balls?

You can deep-fry them! Heat oil to 350°F (175°C) and fry for 3-4 minutes until golden. Alternatively, bake at 400°F (200°C) for 15-20 minutes, flipping halfway, but they won’t be as crispy.

→ Can I speed up the chilling process for the mac and cheese mixture?

While 2 hours is ideal, you can place the mixture in a shallow metal dish and pop it in the freezer for about 30-45 minutes. Just ensure it’s firm enough to handle before forming the balls.