Mac and cheese

An American comfort food dish prepared in an air fryer, featuring a creamy pasta base with sharp cheddar and a golden, crispy crust.

Ingredients

• 1.5 cups uncooked small elbow macaroni (or cavatappi)
• 2.25 cups whole milk
• 2 tbsp unsalted butter, cut into small cubes
• 1/2 tsp dry mustard powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp fine sea salt (plus a pinch for seasoning)
• 1/4 tsp freshly cracked black pepper
• 2 cups sharp cheddar cheese, freshly grated and divided (reserving 1/2 cup for the final topping)
• 1/4 cup Parmesan cheese, finely grated
• 2 tbsp panko breadcrumbs mixed with a tiny pinch of smoked paprika (optional)

Instructions

1. Choose an air fryer-safe baking dish (6-inch to 7-inch round works best) that fits in the basket with at least a half-inch of space around the sides. Lightly grease the inside with butter or neutral oil.
2. Add the 1.5 cups of uncooked elbow macaroni to the prepared dish. Sprinkle dry mustard powder, garlic powder, onion powder, sea salt, and black pepper over the pasta. Toss gently to distribute seasonings and scatter butter cubes evenly across the top.
3. Pour 2.25 cups of whole milk over the pasta. Add 1.5 cups of the freshly grated sharp cheddar cheese and all of the grated Parmesan cheese. Stir gently to combine, ensuring noodles are submerged. Reserve the remaining 1/2 cup of cheddar cheese.
4. Preheat the air fryer to 340°F (170°C) for 3 to 5 minutes. Place the baking dish in the basket. Cook at 340°F (170°C) for a total of 25 to 30 minutes.
5. Stir the mac and cheese every 5 minutes (at the 5, 10, 15, and 20-minute marks). Scrape the bottom and pull noodles from the edges to the center to ensure even cooking and prevent clumping.
6. During the final 5 minutes of cooking, open the air fryer and scatter the reserved 1/2 cup of sharp cheddar cheese over the top. If using, sprinkle the panko-paprika mixture evenly across the cheese. Close the basket and cook for the remaining 5 minutes without stirring to create a golden crust.
7. Remove the dish from the air fryer and let it rest undisturbed for 5 minutes to allow the sauce to thicken. Serve immediately, garnished with black pepper or sea salt if desired.

Notes

Always grate your own cheese to avoid anti-caking agents that prevent smooth melting. Monitor air fryer wattage variations; if the pasta looks dry around the 15-minute mark, stir in an extra 2 to 3 tablespoons of warm milk. You can add flavor enhancers like hot sauce, smoked paprika, or Dijon mustard to the milk base. Estimated nutrition per serving (based on 4 servings): 420 kcal, 22g Total Fat, 13g Saturated Fat, 65mg Cholesterol, 580mg Sodium, 38g Total Carbohydrates, 2g Dietary Fiber, 6g Sugars, 18g Protein.