I’ve been air frying since 2017 and developing recipes for more than a decade, so trust me when I tell you the air fryer can do a whole lot more than crisp up chicken wings. This air fryer mac and cheese gives you creamy, gooey mac and cheese with a golden top and plenty of melted cheese throughout, all without heating up the whole kitchen. I’ve tested the method so you don’t end up with dry noodles or a broken, greasy cheese sauce.
This recipe is similar to my Southern mac and cheese, so if you're looking for something similar to Kraft Mac and Cheese, this isn't that kind of recipe!
Air Fryer mac and Cheese Ingredients
- Elbow Macaroni or Cellentani Pasta
- Butter
- Flour
- Milk
- Heavy Whipping Cream
- Onion Powder
- Salt and Pepper
- Cheddar Cheese: Use any of your favorite combinations of cheese. My favorite hack for all of the cheese is to use this food processor to grate it all up. Done in no tine!
- Parmesan Cheese
- Gruyere: I love using smoked gruyere!
Equipment Needed
You will need an oven-safe pan or dish that will fit your air fryer. I like to use these ramekins, but anything oven-safe will work.
How to Make Air Fryer Mac and Cheese
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Grate all of the cheese: I always recommend this because pre-shredded cheese does not melt the same.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni or cellentani pasta until just al dente. Drain and set aside.
- Make a roux: In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it’s golden and smells slightly nutty. This step thickens the cheese sauce.
- Build the sauce: Slowly whisk in the milk and heavy cream until smooth. Keep whisking to avoid lumps. Let it simmer for 3–4 minutes until slightly thickened. Stir in the onion powder, salt, and pepper to season.
- Melt in the cheeses: Reduce the heat to low. Add the half of the cheddar, parmesan, and gruyere, stirring until melted and creamy. Save a little of each cheese for topping later.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce and stir until every piece is coated in that creamy mixture.
- Layer the mac and cheese: You can use any oven-safe dish or pan that will fit in your air fryer. Pour half of the pasta mixture into the pan or dish. Sprinkle with a layer of the remaining cheddar, gruyere, and parmesan cheese. Add the rest of the pasta and finish with more cheese on top.
- Air Fry: Place the dish in the air fryer and air fry for 15-20 minutes until the cheese is gooey and bubbling. I like to air fry until the top is crisp as well.
- Rest and serve. Let it sit for 5–10 minutes before serving so the cheese sets up just a little. Then dig in to the gooey, cheesy goodness.
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Air Fryer Mac and Cheese
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 1 pound elbow macaroni or cellentani pasta
- 4 tablespoons butter
- 3 tablespoons flour
- 2-3 cups milk I often use 2 cups. Use your judgement. Start with 2 and add more if needed.
- 1 cup heavy whipping cream
- salt and pepper to taste
- onion powder to taste Start with ½ teaspoon. Taste and adjust.
- 2 cups grated sharp cheddar cheese You can you whatever type of cheeses you like. Mix and match your favorite types.
- 1 cup grated parmigiano reggiano
- 2-3 cups grated gruyere cheese I like smoked gruyere.
Instructions
- I always recommend buying block cheese and grating the cheese first. this because pre-shredded cheese does not melt the same.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni or cellentani pasta until just al dente. Drain and set aside.
- In a large saucepan or pot (I use the same one I used to cook the pasta), melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it’s golden and smells slightly nutty. This step thickens the cheese sauce.
- Slowly whisk in the milk and heavy cream until smooth. Keep whisking to avoid lumps. Let it simmer for 3–4 minutes until slightly thickened. Stir in the onion powder, salt, and pepper (to taste) to season.
- Reduce the heat to low. Add the half of the cheddar, parmesan, and gruyere, stirring until melted and creamy. Save a little of each cheese for topping later. Taste repeatedly. Make sure the sauce isn't bland and adjust it to suit your taste.
- Add the cooked pasta to the cheese sauce and stir until every piece is coated in that creamy mixture.
- You can use any oven-safe dish or pan that will fit in your air fryer. Pour half of the pasta mixture into the pan or dish. Sprinkle with a layer of the remaining cheddar, gruyere, and parmesan cheese. Add the rest of the pasta and finish with more cheese on top.
- Place the dish in the air fryer and air fry at 350 degrees for 15-20 minutes or until the cheese is gooey and bubbling. I like to air fry until the top is crisp as well.
- Let it sit for 5–10 minutes before serving so the cheese sets up just a little. Then dig in to the gooey, cheesy goodness.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Absolutely. The air fryer is basically a small convection oven, so it’s great for getting creamy mac and cheese with that bubbly, golden cheese on top.
Use an oven-safe baking dish that fits comfortably inside your air fryer basket. Ceramic, glass, metal, and disposable aluminum pans can work as long as they’re rated for the cooking temperature you’re using.
Cheddar is always a solid choice, but I love combining cheeses for better flavor and texture. Sharp cheddar, Monterey Jack, Colby Jack, mozzarella, Gouda, and Gruyère are all options. Use cheeses that melt well and bring some flavor to the party.
You can, but freshly grated cheese usually melts much better. Bagged shredded cheese contains anti-caking ingredients that can make the sauce less smooth. If you want that creamy, melty pull, grab the block and shred it yourself.
It was likely cooked too long, at too high a temperature, or didn’t have enough liquid. Mac and cheese will continue to thicken as it sits, so pull it while it’s still nice and creamy.
Avoid overheating the cheese and use freshly shredded cheese when possible. High heat can cause the cheese to separate and turn oily or grainy. We want creamy mac, not cheese clumps floating in grease.
Sprinkle extra shredded cheese over the top during the final few minutes of cooking.
Yes. Assemble it ahead of time, cover, and refrigerate until you’re ready to cook. Since it will be cold, you may need to add a few extra minutes to the cooking time.
Let it cool, then store it tightly covered in the refrigerator for 3–4 days.
Add a splash of milk or cream before reheating to loosen the sauce. Reheat it in an air fryer-safe dish until warm, but don’t leave it in there forever. That extra liquid is what helps bring the creamy texture back.
Yes. Let it cool completely and freeze it tightly covered. Thaw it in the refrigerator before reheating, and add a little milk or cream because the sauce will usually thicken after freezing.
Pair With These Recipes
I love this mac with baked turkey wings, crispy fried chicken, Southern pork chops, collard greens with smoked turkey, Southern candied sweet potatoes, and cooked cabbage.
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