Serve warm or at room temperature with hot sauce on the side, if desired. Run a knife around the outside of each bite before removing it. Cook in the preheated air fryer for 6 to 8 minutes. Place mac and cheese balls into the air fryer basket in a single layer, making sure they are not touching cook in batches if necessary. Dip each ball in beaten eggs and then in panko mixture. Let cool for at least 5 minutes before removing from the tins. Mix panko, bread crumbs, salt, and garlic powder together in a medium bowl. Bake until the cheese is melted and the bites are golden brown, 20 to 25 minutes. Mound about 2 rounded tablespoons of the mac and cheese mixture into each cup of the prepared cupcake pan. In a large bowl, beat the eggs, then scrape the mac and cheese into the eggs and stir to combine. (You should have 2½ cups cheese sauce.) Remove from the heat and stir the cooked macaroni into the cheese sauce. Reduce the heat to low and add the cheese, a small handful at a time, stirring until the cheese is melted before adding the next addition. Bring to a boil and cook over medium-low heat, stirring, until the mixture is thick enough to coat the back of a spoon, about 2 minutes. Add the flour and cook, stirring, until very lightly toasted, about 1 minute. Meanwhile, make the béchamel: Melt the remaining 2 tablespoons of butter in a medium pot over medium heat. Remove mac and cheese balls from the refrigerator and transfer them to the air fryer basket. Preheat your air fryer to 360º F (180º C) for 5 minutes. Add the macaroni and cook according to the package directions until al dente. Dip macaroni and cheese balls into the egg and milk mixture, then in the breadcrumb mixture. Bring a medium pot of salted water to a boil. Then sprinkle each tin with breadcrumbs and shake the pan, tilting to coat with breadcrumbs. Brush the cups of three 12-cup mini cupcake pans with the melted butter. Serve immediately for the crunchiest and most satisfying results.
Repeat steps 4 and 5 for the rest of your macaroni. Once you have created enough mac and cheese balls to fill your Kalorik 3.2 Quart Touchscreen Air Fryer basket without them touching, place in the basket and Air Fry at 370☏ for 15 minutes, flipping halfway through cooking.Ħ. Finally, place in the panko, pressing to even out the coating.ĥ. Working one at a time, place your macaroni and cheese balls in the flour, making sure to cover well.
Using a cookie or small ice cream scoop, form 1 ½ inch balls out of your cooled macaroni and cheese, enough for about 25 balls.Ĥ. Place the flour in one pan, the eggs and cream in a second, and the breadcrumbs in a third. Grab three baking pans, deep plates, or medium-sized bowls.
Allow your prepared macaroni and cheese to cool and firm up in the refrigerator for at least 2 hours.Ģ. 1 box (6 cups) prepared macaroni and cheeseġ.
0 kommentar(er)
