FROZEN MAC AND CHEESE BITES AIR FRYER RECIPES

Steps:

• Butter a 9x13 baking dish.
• Cook the pasta according to the package directions, undercooking it slightly. Drain.
• Warm the milk in the microwave or in a small saucepan. (It is easier to incorporate warm milk into the sauce.) Set aside.
• Make a roux. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for a few minutes to get rid of the raw flour taste.
• Slowly pour the warm milk into the butter-flour mixture while whisking to make a smooth sauce. Continue to simmer over low heat until thickened, 5 to 10 minutes. Add the grated cheese a little bit at a time, and stir each addition into the sauce before adding more. (Adding the cheese all at once will make the sauce grainy.) Season with the Worcestershire, mustard, nutmeg, salt and pepper
• Return the drained pasta to the empty saucepan in which you cooked it. Pour the cheese sauce over the pasta and stir to combine.
• Spread the macaroni and cheese into the prepared pan. Cover and refrigerate until chilled, at least 1 hour and preferably overnight.
• To make the latkes, line a baking sheet with parchment paper. With your hands, form the macaroni and cheese into 2-inch balls. You should be able to get about 36 balls. Place the formed balls onto the baking sheet and chill until firm, at least 15 minutes.
• Beat the eggs with 2 tablespoons of water. Spread the panko bread crumbs on a plate.
• Roll a pasta ball in the egg mixture then dredge the ball in the bread crumbs, pressing to make the crumbs adhere. Place the breaded fritter on a lined baking sheet. Repeat with the remaining balls.
• Spray the balls with oil and, working in batches, place 6 in a single layer in the air fryer basket. Cook at 400F for 12-14 minutes, flipping once halfway through, until browned and cooked through. Repeat with the remaining balls.
• Serve right away with applesauce or your favorite tomato sauce.

Steps:

• "Cook the macaroni until al dente. In a frying pan, cook the bacon until it begins to crisp. Add the garlic. Cook for 1 minute and add 3 tablespoons of the flour, stirring well until the flour and bacon fat take on a thick, pasty consistency. Slowly pour the milk and beer into the frying pan, whisking constantly for approximately 5 minutes or until the sauce thickens. Add salt and pepper, and stir in the cheddar and Parmesan until both cheeses have melted. Place the cooked macaroni in a shallow baking dish and top with the cheese sauce. Stir until the macaroni is evenly coated, and place the dish in the refrigerator for approximately 45 minutes to let it cool and firm up. Take a handful of macaroni and roll it into a large ball; repeat until all of the pasta has been used. Coat each macaroni ball with flour, egg wash, and then breadcrumbs. Air fry the breaded macaroni balls until each one is nicely browned, about 10min. Serve while hot. "