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Air Fryer Macaroni and Cheese

Course Main Course, Side Dish
Cuisine American, Southern
Keyword air-fryer-macaroni-and-cheese, macaroni-and-cheese-recipes
Prep Time 5 minutes
Cook Time 20 minutes
Stand time 5 minutes
Total Time 30 minutes
Servings 8 servings (may vary)

Ingredients

  • 1 1/2 cups elbow macaroni (parboiled in salted water for 5 minutes)
  • 1 1/2 cups half and half
  • 8 oz block Velveeta cheese small cubes
  • 2 cups shredded sharp cheddar cheese divided use
  • 3 Tbsp butter melted
  • 1/4-1/2 tsp salt
  • 1/2 tsp granulated garlic
  • 1/4 tsp black pepper
  • 1/4 tsp ground mustard
  • 1/4 tsp onion powder
  • 1/16 tsp 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.