This easy air fryer mac and cheese is made with uncooked macaroni, whole milk, mature cheddar and Parmesan, so there's no need to boil the pasta or make a separate cheese sauce.
Everything cooks together in one dish at 170°C (340°F) for 25-30 minutes, with a quick stir every five minutes. The result is creamy, cheesy macaroni with lightly golden edges - and much less washing up!
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Quick Summary - Air Fryer Mac and Cheese
This is one of my favourite ways to make mac and cheese when I don't want the hassle of boiling pasta and making a separate cheese sauce. It turns out really creamy and cheesy, with lovely golden bits around the edges, and there's much less washing up than with traditional macaroni cheese. Beth (Effortless Foodie)
🕒 Ready In: Prep time - 4 minutes, Cook time - 30 minutes
👪 Serves: 3 kids or 2 adults
🍽 Calories: 535
🥣 Main Ingredients: Macaroni, extra mature cheddar, Parmesan, whole milk, mustard powder, garlic powder, smoked paprika.
👩🍳 Difficulty: Easy
👌 Why this recipe? No boiling, no roux and minimal washing up - just creamy, cheesy air fryer mac and cheese ready in 25-30 minutes.
Summarise & Save This Content On
I've tested this air fryer macaroni cheese in both my Ninja Foodi Health Grill & Air Fryer and my Ninja Foodi FlexDrawer 10.4 litre Air Fryer, using dried macaroni added straight to the dish without pre-cooking.
The key to a creamy sauce and evenly cooked pasta is stirring it regularly. I stir the mac and cheese every five minutes, making sure any macaroni sitting around the edges or above the milk is mixed back into the sauce.
Don't worry if the sauce looks a little loose or as though it is separating partway through cooking. Keep stirring it and, as the macaroni absorbs the milk and the cheese melts, it comes together into a creamy cheese sauce.
If you love mac and cheese you might also like my slow cooker macaroni cheese, easy mac and cheese, and bacon mac and cheese recipes!
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Jump to:
- Quick Summary - Air Fryer Mac and Cheese
- Why you'll love this recipe!
- 5* Reader review
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- What dish should I use for air fryer mac and cheese?
- How to make mac and cheese in air fryer
- How do you know when air fryer mac and cheese is ready?
- Beth's top tips
- Serving suggestions
- Storage
- Troubleshooting guide
- Air fryer mac and cheese FAQs
- More easy air fryer recipes
- Recipe
- 💬 Comments
Why you'll love this recipe!
- No need to boil the pasta first - the dried macaroni cooks directly in the milk.
- No roux - there's no flour, butter or separate cheese sauce to make.
- Only 7 ingredients - most are everyday fridge and cupboard staples.
- Creamy and cheesy - mature cheddar and Parmesan give the sauce plenty of flavour.
- Minimal washing up - everything cooks in one dish.
- Easy family food - perfect for a quick lunch or simple weeknight dinner.
5* Reader review
Such an easy recipe for mac and cheese in an air fryer. Love that you don't need to pre cook the pasta! ⭐⭐⭐⭐⭐
- Laura
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Macaroni - Use small dried elbow macaroni. Smaller pasta shapes work best because they cook quickly and stay submerged in the milk more easily.
Cheddar - Extra mature cheddar gives the mac and cheese plenty of flavour. Grate it yourself if possible, as pre-grated cheese often contains anti-caking agents that can make cheese sauces less smooth.
Parmesan - Adds an extra savoury, cheesy flavour. Finely grate it so it melts easily into the sauce.
Whole Milk - Whole milk produces a richer, creamier sauce and provides the liquid needed to cook the dried macaroni.
Mustard Powder - Enhances the flavour of the cheese without making the finished dish taste strongly of mustard.
Garlic Powder - Adds extra savoury flavour.
Smoked Paprika - Gives the mac and cheese a subtle smoky flavour and extra colour.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Add bacon - Stir through cooked crispy bacon for a smoky bacon mac and cheese.
- Make it spicy - Add chilli flakes, cayenne pepper or a little hot sauce.
- Change the cheese - Replace some of the cheddar with Gruyère, Red Leicester or another good melting cheese.
- Add vegetables - Stir through cooked peas, sweetcorn or broccoli for an easy way to add vegetables.
- Make it extra cheesy - Sprinkle a little additional grated cheddar over the top for the final few minutes of cooking.
- Add a crunchy topping - Scatter breadcrumbs mixed with a little grated Parmesan over the mac and cheese towards the end of cooking and air fry until golden and crisp.
- Try my broccoli and cauliflower mac and cheese recipe in the air fryer.
Make it even better
Add more protein
- Stir through shredded cooked chicken, crispy bacon or diced ham.
- Add cooked beans or chickpeas for an easy meat-free protein boost.
Boost the fibre
- Try wholewheat macaroni, although bear in mind that the cooking time and amount of liquid required may differ from the original recipe.
Add healthy fats
- Sprinkle with chopped walnuts or pumpkin seeds for extra texture and healthy fats.
What dish should I use for air fryer mac and cheese?
You'll need an ovenproof dish that fits comfortably inside your air fryer basket or drawer.
Don't use a dish that is too small. The macaroni needs enough room to sit in the milk and be stirred easily during cooking.
Remember that the dish will become very hot, so take care when removing it from the air fryer and use oven gloves.
How to make mac and cheese in air fryer
One: Preheat the air fryer to 170°C (340°F).
Two: Place the dried macaroni in an ovenproof dish that fits inside your air fryer. There's no need to boil the macaroni first.
Three: Add the grated cheddar, Parmesan, mustard powder, garlic powder and smoked paprika. Season with salt and pepper and mix everything together.
Four: Pour over the whole milk and stir well, making sure the macaroni is evenly distributed and sitting in the liquid.
Five: Place the dish in the air fryer and cook at 170°C (340°F) for 25-30 minutes. Stir thoroughly every five minutes. Make sure you scrape around the sides and bottom of the dish and push any exposed pieces of macaroni back into the liquid. The sauce can look quite loose or slightly separated during cooking. This is normal - stirring helps the cheese and milk come back together as the pasta cooks. If the macaroni is still too firm, continue cooking for a few more minutes, checking and stirring regularly.
How do you know when air fryer mac and cheese is ready?
The mac and cheese is ready when the macaroni is tender and the creamy cheese sauce coats the pasta. Most of the milk should have been absorbed, although the sauce may still look slightly loose when you first take the dish out of the air fryer.
Beth's top tips
- Stir every five minutes. This is the most important part of the recipe. It helps the macaroni cook evenly and prevents pieces around the edges from drying out.
- Keep the pasta in the liquid. When you stir, push any exposed pieces of macaroni back into the milk so they can cook properly.
- Use small macaroni. Larger pasta shapes may take longer to cook and could require additional liquid.
- Grate your own cheese. It generally melts more smoothly than pre-grated cheese.
- Don't panic if the sauce looks split. The milk and cheese can look separated during cooking. Give everything a thorough stir and it should become creamier as the macaroni cooks.
- Check before the end of the cooking time. Air fryers vary considerably in power and fan strength, so start checking the pasta before the full time is up.
- Let it rest. The cheese sauce thickens as it stands, so give the mac and cheese a couple of minutes before serving.
Serving suggestions
Serve the air fryer mac and cheese with a green salad or vegetables, such as air fryer asparagus, peas, sweetcorn, or roasted Tenderstem broccoli.
Homemade focaccia or air fryer garlic bread are tasty options too!
Storage
Store - Due to the nature of the cheese sauce, this air fryer mac and cheese is best eaten fresh out of the air fryer. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat - When reheating, stir through a splash of milk to loosen the sauce and heat until piping hot throughout.
Freeze - This macaroni cheese recipe is not suitable for freezing. If you would like to make mac and cheese that you can freeze, try my smoky chorizo mac and cheese instead.
Troubleshooting guide
Why is my macaroni still hard?
The pasta may need a little longer to cook, particularly if you're using a larger pasta shape or a different air fryer. Stir well and continue cooking for a few minutes at a time until the macaroni is tender.
If the mixture looks dry and the macaroni is still firm, add a small splash of milk before continuing to cook.
Why is my air fryer mac and cheese watery?
The sauce can look quite loose before the macaroni has finished cooking. Continue cooking and stirring until the pasta is tender, then leave the mac and cheese to stand for a couple of minutes. The sauce will thicken as it cools slightly.
Why has my cheese sauce split?
The cheese and milk can sometimes look separated during air frying, particularly between stirring. This doesn't necessarily mean anything has gone wrong. Stir the sauce thoroughly and continue cooking.
Why is my mac and cheese dry?
It may have been cooked for too long or your air fryer may run hotter than mine. Air fryer temperatures and fan strengths vary, so start checking the macaroni towards the end of the cooking time rather than relying solely on the timer.
You can stir through a splash of warm milk if you want to loosen the sauce before serving.
Why is the top browning before the macaroni is cooked?
Give the macaroni a thorough stir, making sure the browned pieces are mixed back into the sauce and all of the pasta is coated in liquid. Continue cooking and check it regularly until the pasta is tender.
Air fryer mac and cheese FAQs
No. The dried macaroni goes straight into the dish and cooks in the milk, which is what makes this such an easy air fryer mac and cheese recipe.
Yes, although whole milk gives the finished mac and cheese a richer and creamier sauce.
Small pasta shapes are best because they cook relatively quickly and stay submerged in the milk. Larger or thicker pasta shapes may require a longer cooking time and additional liquid.
More easy air fryer recipes
- Air fryer chicken fajitas
- Air fryer cheese scones
- Air fryer chicken katsu
- Air fryer baked camembert
- Air fryer sausages
- Air fryer whole chicken
- Air fryer breakfast frittata
- Air fryer sausage rolls
- Air fryer chicken nuggets
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Air Fryer Mac and Cheese
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Ingredients
- 150 g Macaroni
- 150 g Extra Mature Cheddar grated
- 30 g Parmesan grated
- ½ teaspoon Mustard Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Smoked Paprika
- 500 ml Whole Milk
Instructions
- Preheat the air fryer to 170°C (340°F).
- Place the dried macaroni in an ovenproof dish that fits inside your air fryer. There's no need to boil the macaroni first.150 g Macaroni
- Add the grated cheddar, Parmesan, mustard powder, garlic powder and smoked paprika. Season with salt and pepper and mix everything together.150 g Extra Mature Cheddar, 30 g Parmesan, ½ teaspoon Mustard Powder, ¼ teaspoon Garlic Powder, ¼ teaspoon Smoked Paprika
- Pour over the whole milk and stir well, making sure the macaroni is evenly distributed and sitting in the liquid.500 ml Whole Milk
- Place the dish in the air fryer and cook at 170°C (340°F) for 25-30 minutes. Stir thoroughly every five minutes. Make sure you scrape around the sides and bottom of the dish and push any exposed pieces of macaroni back into the liquid. The sauce can look quite loose or slightly separated during cooking. This is normal - stirring helps the cheese and milk come back together as the pasta cooks.
- Allow the mac and cheese to stand for a couple of minutes before serving. The sauce will continue to thicken slightly as it rests.
Notes
- Stir every 5 minutes: This is essential for evenly cooked pasta and a creamy sauce. Push any exposed macaroni back into the liquid.
- Don't worry if the sauce looks split: The milk and cheese can separate during cooking. Stir thoroughly and it will come back together as the pasta cooks.
- Cooking time: Air fryers vary, so start checking before 25 minutes. The macaroni should be tender and the sauce creamy.
- If the pasta is still firm: Add a small splash of milk if needed and cook for a few more minutes.
- Let it rest: Leave for 2-3 minutes after cooking; the sauce will thicken as it stands.
- Use small macaroni: Larger pasta shapes may need more liquid and a longer cooking time.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat with a splash of milk to loosen the sauce.
Nutritional Information (Approximate)
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Laura says
Such an easy recipe for mac and cheese in an air fryer. Love that you don't need to pre cook the pasta!
Teresa says
Just did it come out lovey