Easy Air Fryer Mac and Cheese
This easy air fryer mac and cheese is creamy, cheesy, and made with uncooked macaroni, so there's no need to boil the pasta or make a separate cheese sauce. Everything cooks together in one dish in just 25–30 minutes for an easy family meal with minimal washing up.
Servings 3
Calories 535kcal
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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 tsp Mustard Powder, ¼ tsp Garlic Powder, ¼ tsp 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)
Calories: 535kcal | Carbohydrates: 47g | Protein: 28g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 556mg | Potassium: 426mg | Fiber: 2g | Sugar: 10g | Vitamin A: 940IU | Vitamin C: 0.03mg | Calcium: 695mg | Iron: 1mg
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