Ingredients
Scale
- 1 cup elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup bread crumbs
- 1/2 cup panko bread crumbs
- 1/4 cup all-purpose flour
- Vegetable oil for spraying
Instructions
- Cook 1 cup elbow macaroni according to package directions; drain and set aside.
- In a medium saucepan over medium heat, melt 2 tablespoons butter. Stir in 2 tablespoons all-purpose flour to create a roux for about 1-2 minutes.
- Gradually whisk in 1 1/4 cups milk, followed by garlic powder, onion powder, salt, and black pepper; simmer until thickened.
- Remove from heat and stir in 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan until melted; mix with cooked macaroni.
- Cool the mixture for 15-20 minutes before shaping into balls.
- Prepare coating: beat 1 egg in one bowl and combine breadcrumbs in another.
- Roll each ball first in egg wash then in breadcrumb mixture; place on parchment-lined baking sheet.
- Lightly spray with vegetable oil and air fry at 375°F (190°C) for 8-10 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mac and cheese ball (40g)
- Calories: 118
- Sugar: 1g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 31mg