Easy Air Fryer Mac and Cheese
3 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Macaroni
- 150 g Extra Mature Cheddar (grated)
- 30 g Parmesan (grated)
- ½ tsp Mustard Powder
- ¼ tsp Garlic Powder
- ¼ tsp Smoked Paprika
- 500 ml Whole Milk
Method
- 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.
- Add the grated cheddar, Parmesan, mustard powder, garlic powder and smoked paprika. Season with salt and pepper and mix everything together.
- Pour over the whole milk and stir well, making sure the macaroni is evenly distributed and sitting in the liquid.
- 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.