Air Fryer Mac and Cheese
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
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Additional Time
7 mins
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Total Time
42 mins
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Servings
6 as a side
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Calories
477 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Air Fryer Mac and Cheese
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Air Fryer Mac and Cheese – did you know you can make creamy and delicious mac and cheese in your Air Fryer? It’s so easy and you don’t have to pre-boil the macaroni first.
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Ingredients
For the mac and cheese
- cooking spray for the pan, or melted butter
- 2 cups elbow macaroni uncooked, 250g
- 14 oz evaporated milk canned, full-fat, 410g
- 1 ⅓ cups water 320ml
- 2 tsp mustard powder
- 1 tsp paprika sweet
- 1 tsp salt
- ½ tsp nutmeg grated
- ½ tsp black pepper
- 8 oz cheddar cheese or Red Leicester cheese, block, strong, 225g
- 2 tbsp sour cream or creme fraiche, full-fat
Toppings (optional)
- 3 ½ oz chorizo mild or spicy, 100g, sausage
- breadcrumbs fresh
Instructions
- Preheat the Air Fryer to 350°F (180°C). Grate the cheese and set aside.
- Brush your pan with a little melted butter or mist with cooking spray. Add the evaporated milk, water and seasonings and stir to combine. Stir in 3/4 of the cheese and the macaroni.
- Place the pan in the Air Fryer and cook for a total of 25-28 minutes, stirring at intervals. I usually stir every seven minutes. Add the rest of the cheese and sour cream at the 14 minute mark.
- Check the pasta is cooked through, with a little bite to it (al dente). The mac and cheese will still look a little watery at the end of cooking. Cover the pan with a plate and leave to rest for another 5-7 minutes to allow for the mac and cheese to thicken and become creamy.
- While the macaroni is resting you can make the topping. Remove the casing from the chorizo and roughly chop. Blitz the chorizo in a mini chopper or finely dice with a knife.
- Place the crumbs in a liner and cook in the Air Fryer at 400°F (200°C) for 5-7 minutes or until the chorizo becomes crispy. Drain any oil that is released.
- Stir the mac and cheese once more and have a taste so you can adjust the seasoning if needed. Top with the chorizo crumbs and dig in!
Equipments used:
Notes
- Packaged shredded cheese is coated to prevent it from clumping and can create an odd grainy texture to your mac and cheese.
- Air Fryers are all a little bit different so you might need to adjust the cooking time slightly, if you use a different model to mine or even a different pan than the one I tested the recipe on.
- If the pasta is not cooked to your liking after 25 minutes then continue to cook, adding 2-3 minutes to the cooking time until you are happy.
- The mac and cheese needs to rest before serving as it will become creamier when it cools. Covering the pan keeps the heat in and will continue to soften the pasta so I usually take it out when the macaroni is still al dente.
- Leftovers will keep for up to three days in the fridge. Add a splash of milk when reheating in a saucepan or the microwave.
Nutrition Information
Show Details
Calories
477kcal
(24%)
Carbohydrates
43g
(14%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
70mg
(23%)
Sodium
709mg
(30%)
Potassium
354mg
(8%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
786IU
(16%)
Vitamin C
1mg
(1%)
Calcium
458mg
(46%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6as a side
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 70mg | 23% |
| Sodium | 709mg | 30% |
| Potassium | 354mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 786IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 458mg | 46% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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