Air Fryer Mac and Cheese Balls with a Crispy Ranch Coating

Ingredients

• 1 (7.25 ounce) package macaroni and cheese dinner mix
• ¾ cup milk, divided
• ¼ cup margarine, cut into pieces
• ½ cup shredded sharp Cheddar cheese
• 2 cups cheese-flavored crackers (such as Cheez-It®)
• 1 (1 ounce) envelope ranch dressing mix
• 2 eggs, beaten
• nonstick cooking spray

Step 1

Boil a big pot of salted water. Cook the macaroni until it’s tender, about 7 to 8 minutes, then drain it but don’t rinse. Put the pasta back in the pot, add the milk, margarine, and the cheese sauce packet, and stir everything together until it’s smooth. Stir in the Cheddar cheese and the rest of the milk, mixing until the cheese melts completely. Pop the mac and cheese into a covered bowl and chill it in the fridge for a couple of hours so it firms up.

Step 2

Once it’s cold, line a baking sheet with parchment paper. Use a scoop or spoon to shape the mac and cheese into balls about 1 1/2 inches wide. Set them on the sheet and freeze for an hour to help them hold their shape.

Step 3

While the balls are chilling, crush the cheese crackers in a food processor until they’re fine crumbs. Mix the crumbs with the ranch seasoning in a bowl. In another bowl, beat the eggs.

Step 4

When you’re ready, preheat your air fryer to 360°F and spray the basket with cooking spray. Dip each mac and cheese ball into the eggs, then roll it in the cracker mixture until it’s fully coated. Arrange the balls in the basket without them touching (you might need to do this in batches). Give the tops a quick spray with cooking spray.

Step 5

Cook them for 10 minutes, then spray the tops again and cook for 3 more minutes until they’re crispy and golden. Transfer the finished balls to a plate lined with paper towels to soak up any extra oil, and repeat with the rest.