Air Fryer Macaroni and Cheese

This small batch Air Fryer Macaroni and Cheese recipe features a creamy cheese sauce that comes together in no time flat. It's a fabulous way to free up the oven on busy cooking days or those moments that you need a no fuss side dish. Bonus, oven instructions included.

Easy Air Fryer Macaroni and Cheese Recipe

This air fryer mac and cheese extremely flavorful, with a super creamy texture The Velveeta cheese gives it a creamy cheesy flavor and is definitely one of the easiest mac and cheese recipes you'll make. It's designed to be a small batch macaroni and cheese making it easy to make for a quick side dish or main dish for supper.

How to Make the Best Air Fryer Macaroni and Cheese

Some air fryer macaroni and cheese recipes can be made without precooking the macaroni. I have found that taking just a few minutes to begin the cooking process prior to air frying the macaroni and cheese turns out better. If you want to make it without precooking the pasta, you can. Mix everything together per the recipe and adjust the cooking time after testing a piece at 15 minutes for doneness. Adapt the cooking time depending on how your appliance performs.

• Ingredients you'll need to make homemade Air Fryer Macaroni and Cheese: Elbow macaroni, half and half, Velveeta cheese, shredded cheddar cheese, salt, granulated garlic, ground mustard, onion powder, cayenne or hot sauce and black pepper.
• Kitchen gadgets you'll need: A 6 quart Air Fryer, an oven safe or air fryer safe baking dish, silicone insert OR use the non stick basket of the air fryer, cheese grater, mixing bowl, large spoon or spatula for stirring, measuring cups and spoons.
• Should you use the basket of the air fryer, remove the rack and spray the bottom and sides with cooking spray or brush with oil prior to adding the macaroni and cheese mixture. This will only work if the basket is solid and doesn't have any holes.
• You can use any oven-proof dish in the air fryer that fits. There are a variety of silicone inserts to make it easy to clean after cooking. Buy the size that fits your appliance and if you have one that has a handle it can be handy when moving it in and out of the air fryer.
• It's important to stir this macaroni and cheese periodically since the Velveeta cubes will melt while it's cooking and will need to be stirred to evenly coat the macaroni. If it has melted after the first stir, there's no need to stir again until you're ready to top with shredded cheese in the final stage of cooking.
• To adapt this recipe to the oven: Cook the macaroni on the stovetop in salted water until al dente per the package instructions. Drain well, return to pot.
• Increase half and half to 2 cups. To the drained macaroni add cubed Velveeta, 1 cup shredded cheddar cheese, butter and seasonings, mix well.
• Simmer over medium just until the Velveeta has melted. Pour into a buttered 2 quart baking dish and sprinkle the top with 1 cup shredded cheddar cheese. You can also dot the top with butter, if desired.
• Bake in a 375°F oven for 20 minutes just until the cheese is melted and slightly browned. Let stand 5 minutes, then serve.
• If you'd like to make macaroni and cheese on the stovetop check out my easy recipe for one pot Stovetop Macaroni and Cheese.  You can see all of my macaroni and cheese recipes in the recipe index here.
• Store leftover Air Fryer Macaroni and Cheese chilled in the refrigerator for up to 4 days. Reheat in single serving portions in the microwave.

Southern Style Entrees to Serve with Macaroni and Cheese

Macaroni and cheese can be served as both a side dish or a main dish entree. If you need a little inspiration look no further. More recipes you may like to make:

• Easy Garlic Butter Chicken Bites made on the stovetop.
• Roasted Chili Lime Pork Tenderloin is tender and flavorful.
• Teriyaki London Broil with Garlic Herb Butter.
• Pulled Pork Barbecue on toasted kaiser rolls with a side of Carolina Red Slaw.
• Lemon Rosemary Roast Chicken and Vegetables.
• Meatloaf Meatballs from Dinner Then Dessert.

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Helpful Kitchen Items:

• Air Fryer
• Mixing Bowls
• Rotary Cheese Grater
• Silicone Insert for Air Fryer

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Air Fryer Macaroni and Cheese

Prep Time5 mins

Cook Time20 mins

Stand time5 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Keyword: air-fryer-macaroni-and-cheese, macaroni-and-cheese-recipes

Servings: 8 servings (may vary)

Ingredients

• 1 ½ cups elbow macaroni (parboiled in salted water for 5 minutes)
• 1 ½ cups half and half
• 8 oz block Velveeta cheese small cubes
• 2 cups shredded sharp cheddar cheese divided use
• 3 tablespoon butter melted
• ¼-1/2 teaspoon salt
• ½ teaspoon granulated garlic
• ¼ teaspoon black pepper
• ¼ teaspoon ground mustard
• ¼ teaspoon onion powder
• 1/16 teaspoon cayenne pepper or a few dashes of hot sauce (optional)

Instructions

• Preheat a 4-6 quart air fryer at 360°F for 10 minutes.
• While the air fryer is heating, parboil macaroni in boiling water for 5 minutes and drain. Add to a bowl with half and half, Velveeta, 1 cup shredded cheddar cheese, butter, salt, garlic powder, pepper. ground mustard, onion powder and cayenne. Stir to combine.
• Spray an oven safe/air fryer safe baking dish with cooking spray and pour the mixture into the dish. Air fry for 15-20 minutes, stirring every 5 minutes. Sprinkle the top with the remaining shredded cheddar cheese after the last stir. (Some air fryers may take a little longer for the macaroni to be tender. Test one piece at 15 minutes and add time only, if needed)
• Air fry an additional 5-7 minutes until cheese has melted and the top is slightly browned.
• Let stand 5-10 minutes, then serve.

Notes

• Should you cook the macaroni and cheese directly in the basket of the air fryer, spray with cooking spray or brush with oil prior to adding the macaroni and cheese mixture.
• It's important to stir this macaroni and cheese periodically since the Velveeta cubes will melt while it's cooking and will need to be stirred to evenly coat the macaroni. If it has melted after the first stir, there's no need to stir again until you're ready to top with shredded cheese in the final stage of cooking.
• To adapt this recipe to the oven:
• Cook the macaroni on the stovetop in salted water until al dente. Drain well, return to pot.
• Increase half and half to 2 cups. To the drained macaroni add Velveeta, 1 cup shredded cheese, butter and seasonings, mix well. 
• Simmer over medium just until the Velveeta has melted. Pour into a buttered 2 quart baking dish and sprinkle the top with 1 cup shredded cheddar cheese. You can dot the top with additional butter, if desired.
• Bake in a 375°F oven for 20 minutes just until the cheese is melted and slightly browned. 
• Let stand 5 minutes, then serve.

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