I still remember the first time I tried the famous Fried Macaroni and Cheese Balls at The Cheesecake Factory. That golden, crispy crust and the creamy, gooey center instantly stole my heart. Since then, I’ve been on a mission to recreate them in my kitchen—and after a few tries and tweaks, I’ve finally perfected an air fryer version that’s every bit as indulgent but lighter and more convenient to make at home. This is one of those recipes that always gets people talking. Whether I’m serving them as appetizers at a party or enjoying them as a snack, these little bites disappear fast!
Why you will love this recipe
This recipe captures everything we all adore about comfort food: creamy, cheesy pasta with a crunchy coating—all made easily in the air fryer. You’ll love how they turn out beautifully crispy on the outside and perfectly soft inside, without the need for deep frying. No messy oil, no greasy smell lingering in your kitchen, and yet, all the flavor and texture you crave. It’s the kind of recipe that brings smiles with every bite.
Versatile
What makes this recipe even better is how versatile it is. I often use leftover mac and cheese to make it extra quick, or I whip up a fresh batch and let it chill before rolling. You can even tweak the flavors by adding chopped turkey bacon, chicken ham, or a handful of jalapeños for a spicy twist. Whether served with marinara sauce, ranch, or a simple cheese dip, they’re a great fit for game nights, birthday parties, or as a fun dinner side dish.
Affordable
You don’t need fancy ingredients or specialty tools to pull off this recipe. The main ingredients are pantry staples—elbow macaroni, cheese, milk, flour, and breadcrumbs. If you’ve already got a box of pasta and some shredded cheese in your fridge, you’re halfway there. It’s a budget-friendly dish that delivers restaurant-quality flavor at a fraction of the cost.
Ingredients for the recipe
-
2 cups cooked elbow macaroni
-
1 ½ cups shredded cheddar cheese
-
½ cup shredded mozzarella cheese
-
2 tablespoons all-purpose flour
-
1 cup milk
-
Salt and pepper to taste
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
1 cup seasoned breadcrumbs
-
2 eggs
-
½ cup all-purpose flour (for coating)
-
Cooking spray or a brush of oil for the air fryer
How to Prepare Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls
How to prepare this recipe
To make these mouthwatering air fryer Fried Macaroni and Cheese Balls, the process starts with creamy homemade mac and cheese. Once the pasta is cooked and mixed with the cheese sauce, it’s chilled until firm. This step is essential because it allows the mixture to hold its shape when rolled into balls. After that, the balls are dipped in flour, egg, and breadcrumbs before going into the air fryer. The result? A delicious golden crust with a soft, cheesy interior that melts in your mouth.
Step-by-step instructions for preparation
1. Make the macaroni and cheese mixture:
Start by cooking the elbow macaroni according to the package directions. Drain and set aside. In a saucepan over medium heat, add 2 tablespoons of flour and whisk constantly for 1 minute. Gradually add the milk, whisking until smooth. Let it cook for about 3–4 minutes until slightly thickened. Stir in the shredded cheddar and mozzarella cheeses until melted. Add salt, pepper, garlic powder, and onion powder. Combine the cheese sauce with the cooked macaroni. Mix well and allow it to cool completely.
2. Chill the mixture:
Transfer the mac and cheese mixture to a shallow dish or tray. Spread it evenly and press it down slightly. Cover and refrigerate for at least 2 hours, or until firm. You can also leave it overnight if prepping ahead of time.
3. Shape into balls:
Once chilled, use a cookie scoop or spoon to portion the mac and cheese mixture. Roll each portion into a ball about the size of a golf ball. Place the balls on a tray lined with parchment paper.
4. Prepare the breading station:
Set up three shallow bowls. In the first, place ½ cup of flour. In the second, beat the eggs. In the third, add the seasoned breadcrumbs. Roll each ball in the flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Press gently to ensure even coating. Repeat for all the balls.
5. Air fry the mac and cheese balls:
Preheat your air fryer to 375°F (190°C) for about 3 minutes. Lightly spray the air fryer basket with oil or brush it with a little oil. Place the balls in a single layer, leaving some space between them. Spray the tops with a light coat of oil. Cook for 8–10 minutes, turning them halfway through, until they are golden brown and crisp on all sides.
6. Serve immediately:
Once done, remove from the air fryer and let them cool for 1–2 minutes. Serve with warm marinara sauce, ranch dip, or any sauce of your choice.
Quick and easy
Despite the chilling step, the preparation is quite straightforward. You can even prepare the macaroni mixture the night before, making this an easy dish to throw together the next day. The air fryer cuts down on cooking time and mess, which makes it ideal for busy cooks.
Customizable
The flavor can easily be tailored to your preferences. Swap cheddar for gouda, add chopped turkey bacon for a smoky depth, or stir in a few diced jalapeños if you like some heat. You can also mix in a bit of cream cheese for a richer texture. This recipe welcomes creativity!
Popular with many people
This is one of those recipes that appeals to kids and adults alike. Every time I serve it at gatherings, it becomes the center of attention. The crunchy outside and cheesy inside make it irresistible. It’s a guaranteed hit—especially when guests learn it’s made in the air fryer! Even picky eaters can’t resist a second helping.
PrintCheesecake Factory Air Fryer Fried Macaroni and Cheese Balls
These Cheesecake Factory-style Air Fryer Fried Macaroni and Cheese Balls are irresistibly crispy on the outside and creamy on the inside. Made with cheesy elbow pasta, rolled into perfect balls, coated with breadcrumbs, and air-fried until golden, they’re a lighter take on a restaurant favorite—and just as satisfying. This crowd-pleasing appetizer is ideal for parties, game nights, or anytime you’re craving comfort food with a twist.
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 14 1x
Ingredients
- 2 cups cooked elbow macaroni
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons all-purpose flour
- 1 cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- ½ cup all-purpose flour (for coating)
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- Cooking spray or oil (for air frying)
Instructions
- Prepare the cheese sauce:
In a saucepan over medium heat, whisk 2 tablespoons of flour for 1 minute. Gradually add milk while whisking until smooth. Let simmer 3–4 minutes until thickened. - Add cheese and season:
Stir in cheddar and mozzarella cheeses until melted. Add garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy. - Combine with macaroni:
Fold the cheese sauce into the cooked elbow macaroni. Mix until the pasta is fully coated. - Chill the mixture:
Spread the mac and cheese mixture in a dish. Cover and refrigerate for at least 2 hours, or until firm. - Form into balls:
Scoop and roll the chilled mixture into golf ball-sized rounds. Place on a parchment-lined tray. - Set up breading station:
Fill three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. - Bread the balls:
Roll each ball in flour, dip into eggs, then coat with breadcrumbs. Press gently to secure the coating. - Preheat air fryer:
Preheat the air fryer to 375°F (190°C) for 3 minutes. Lightly grease the basket with cooking spray or oil. - Air fry the balls:
Arrange the balls in the basket, spaced apart. Spray tops lightly with oil. Air fry for 8–10 minutes, flipping halfway, until golden and crisp. - Serve warm:
Let cool for 1–2 minutes, then serve with your favorite dipping sauce.
Notes
Use leftover macaroni and cheese to save time.
For extra creaminess, mix in 2 tablespoons of cream cheese.
To freeze: bread the balls and freeze on a tray. Transfer to a container once solid. Cook from frozen with extra time.
Serve with marinara, ranch, or spicy cheese sauce.
FAQs – Cheesecake Factory Air Fryer Fried Macaroni and Cheese Balls
Can I use leftover macaroni and cheese for this recipe?
Absolutely! Leftover mac and cheese works wonderfully for this recipe. In fact, it can save you time. Just make sure it’s firm enough to roll into balls—chill it in the fridge if needed before shaping.
How do I keep the mac and cheese balls from falling apart?
The key is to chill the mixture until it’s very firm. If it’s too soft, it won’t hold its shape. Also, handle the balls gently during the breading process and make sure they’re fully coated to help them stay intact while air frying.
Can I freeze the balls before air frying?
Yes, you can. After shaping and breading the balls, lay them on a tray and freeze until solid. Then transfer them to a freezer bag or container. You can cook them straight from frozen in the air fryer—just add a few extra minutes to the cook time.
What type of cheese works best in this recipe?
Cheddar and mozzarella are ideal because they melt smoothly and offer both flavor and stretch. You can also experiment with gouda, fontina, or even a bit of cream cheese for extra creaminess. Avoid hard cheeses that don’t melt well.
How do I store and reheat leftovers?
Store any leftover mac and cheese balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the air fryer at 350°F (175°C) for 4–5 minutes, or until heated through and crispy again.
Can I bake these instead of air frying?
Yes, you can. Bake them on a parchment-lined tray at 400°F (200°C) for about 15–18 minutes, turning once halfway through. They won’t be quite as crispy as the air-fried version, but still delicious.
What dips go well with these mac and cheese balls?
They pair well with marinara sauce, ranch dressing, spicy mayo, or even a creamy cheese dip. You can also serve them plain—they’re that flavorful on their own!