Air Fryer Mac and Cheese

Ingredients

• 6 ounces elbow macaroni (about 1½ cups dry)
• Salt , for the pasta water

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk, warmed slightly
• ¼ teaspoon salt
• ¼ teaspoon dry mustard powder (optional, sharpens the cheese flavor)
• Pinch of freshly ground black pepper
• Pinch of cayenne (optional)
• 1½ cups shredded cheese (a melting blend—sharp cheddar, Monterey Jack, or Gruyère work well)

• 2 tablespoons panko breadcrumbs
• 1 tablespoon grated Parmesan
• 1 teaspoon melted butter
• Pinch of salt

• Small saucepan
• 6- to 7-inch round or oval baking dish that fits inside your air fryer basket
• Aluminum foil (optional, for tenting)

Instructions

1. Step 1: Cook the Pasta (Intensity: Medium—Watch the Boil) Bring a medium pot of generously salted water to a boil. Add the macaroni and cook for 1 to 2 minutes less than the package directions —the pasta will finish cooking in the air fryer, and slightly underdone pasta holds its shape better in the sauce. Drain and set aside. Do not rinse; the surface starch helps the sauce cling.
2. Step 2: Make the Cheese Sauce (Intensity: Medium—Constant Stirring) In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute , stirring constantly, until the mixture smells faintly nutty but hasn’t browned. Pour in the warmed milk in a steady stream, whisking constantly to prevent lumps. Add the salt, mustard powder, black pepper, and cayenne. Cook, whisking frequently, for 3 to 4 minutes , until the sauce thickens enough to coat the back of a spoon. Remove from the heat and stir in the shredded cheese a handful at a time until fully melted and smooth. If the sauce looks too thick, stir in a splash more milk—it should be pourable, not stiff.
3. Step 3: Combine and Assemble (Intensity: Low) Fold the drained pasta into the cheese sauce until evenly coated. Scrape the mixture into the baking dish that fits your air fryer and spread it into an even layer. In a small bowl, toss the panko, Parmesan, melted butter, and salt together, then scatter the topping evenly over the mac and cheese.
4. Step 4: Preheat the Air Fryer (Intensity: Low) Set the air fryer to 350°F (175°C) and preheat for 3 minutes . Preheating matters here: it starts browning the topping immediately and prevents the sauce from drying out during a long come-up-to-temperature phase.
5. Step 5: Air Fry (Intensity: Medium—Check Early) Carefully place the dish in the air fryer basket. Air fry at 350°F for 8 to 10 minutes , until the topping is golden brown and the sauce bubbles at the edges. Check at the 7-minute mark—air fryer models vary widely in intensity, and panko can go from pale to scorched quickly. If the topping is browning faster than the center is heating, tent loosely with foil for the remainder.
6. Step 6: Rest and Serve (Intensity: Low) Remove the dish from the air fryer with oven mitts—it will be very hot—and let it rest for 3 to 5 minutes . This brief rest lets the sauce re-thicken so it doesn’t run when served. Scoop into bowls and serve immediately.

Nutrition

Calories: ~380–420 kcal Mostly from pasta, cheese, and butter · Protein: ~15–17 g Good source from cheese · Fat: ~20–23 g From cheese and butter · Carbohydrates: ~34–38 g From pasta and flour · Saturated Fat: ~12–14 g From cheese and butter · Fiber: ~1–2 g Higher with whole-wheat pasta · Sodium: ~550–700 mg Varies by cheese brand