Air Fryer Mac and Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4
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Calories
679 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Air Fryer Mac and Cheese
Description
This recipe starts by greasing an air fryer-safe pan, then mixing macaroni, cheddar cheese, heavy cream, milk, salt, mustard powder, black pepper, and nutmeg evenly. The pan is cooked in the air fryer at 350°F, with a midway stir to ensure even cooking and melting. After the initial cooking time, butter is stirred in and the dish cooks further to thicken the sauce.
The final mac and cheese has a smooth, creamy consistency with a slight tang and warmth from mustard powder and mild spicing from nutmeg. The air fryer delivers a comfortable alternative to traditional oven baking, with the pasta cooked al dente inside the cheesy sauce rather than boiled separately.
If the pasta is undercooked after the initial timed cooking, additional brief increments of cooking can be added. The dish can be adjusted by stirring extra cream for more creaminess after cooking. The mustard flavor can be moderated by adjusting the powder quantity.
Ingredients
- 1 ½ cups elbow macaroni
- 8 ounce cheddar cheese shredded, block
- ½ cup heavy cream
- 2 cups milk whole
- 1 teaspoon salt
- ¾ teaspoon mustard powder ground
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 3 tablespoons butter
Instructions
- Grease the inside of the pan with non-stick cooking spray or butter.
- Add the macaroni cheese, heavy cream, milk, salt, mustard powder, pepper, and nutmeg to the pan and stir to combine.
- Place the pan into your air fryer and cook at 350 degrees F for 14 minutes. Stop the air fryer and stir the macaroni after 7 minutes.
- Once the timer goes off, stir in the butter and cook for another 6 to 11 minutes.
- Once the cooking time is up, stir the macaroni again and let it sit for a few minutes. The sauce will thicken as it cools.
Notes
- If macaroni isn’t fully cooked after 25 minutes, continue cooking in 2-minute increments until al dente.
- For a creamier texture, stir in up to ½ cup additional heavy cream after cooking.
- Leftovers can be reheated on the stovetop with extra milk or cream to restore creaminess.
- The mustard powder flavor is prominent; reduce to ½ teaspoon if a milder taste is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 679 kcal
% Daily Value*
| Calories | 679kcal | 34% |
| Carbohydrates | 47g | 16% |
| Protein | 25g | 50% |
| Fat | 43g | 66% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 128mg | 43% |
| Sodium | 1077mg | 45% |
| Potassium | 381mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1467IU | 29% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 587mg | 59% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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