Ingredients
Equipment
Method
Cooking Steps
- Boil a large pot of salted water, add elbow macaroni, and cook until al dente, about 7-8 minutes. Drain and cool.
- In a medium saucepan, melt butter over medium heat, whisk in flour for 1-2 minutes to create a roux.
- Gradually add milk, whisk until thickened and bubbling, about 3-4 minutes.
- Stir in garlic powder, onion powder, salt, and pepper. Remove from heat, add mozzarella and Parmesan until melted.
- Fold in the cooled macaroni until fully coated with cheese sauce.
- Transfer to a large bowl and cool for 15-20 minutes to firm up.
- Form into balls about the size of a golf ball and place on a parchment-lined baking sheet.
- In a shallow dish, beat egg for an egg wash. In another dish, combine bread crumbs and panko.
- Dip each ball in egg wash, then roll in breadcrumb mixture to coat.
- Lightly spray balls with vegetable oil and preheat air fryer to 375°F (190°C) for 5 minutes.
- Arrange the balls in a single layer in the air fryer. Cook for 8-10 minutes until golden brown, flipping halfway.
- Transfer to a cooling rack and let cool for a couple of minutes before serving.
Nutrition
Notes
Serve these with zesty marinara for dipping. Store leftovers in the fridge for up to 3 days or freeze before cooking for fresh snacks later.