Air-Fried Mac and Cheese Balls

These are amazing!

Literally just a mixture of mashed potatoes and leftover mac and cheese, they are unexpectedly fantastic. My husband and son adore these – as do I. The sum is so much greater than its parts.

The air fryer creates a fabulous crunch outside, and together with the creamy goodness inside…well, it’s pretty much worth making both mashed potatoes and mac and cheese in the first place – just to be able to have these the next day.

Is this a main dish? Yes. An appetizer? Sure. Just depends how much you make. Sometimes I double or triple this recipe, depending on how many people we’re feeding. (My air fryer holds only a single batch at one time, so it just means making a few extra.)

This is comfort food on steroids, and we cannot get enough of them.

AIR-FRIED MAC AND CHEESE BALLS

  • Servings: makes 10 to 14 balls
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1 cup leftover Mac and Cheese Perfection
1 cup leftover mashed potatoes*

Instructions

In a large bowl, add mashed potatoes. If they are cold from the refrigerator, break them up in the bowl with a  fork. Add leftover mac and cheese. Combine well.

With clean hands, or using disposable food-safe gloves (because this next step can get messy), form 1- to 1 1/2-inch balls, and place in the basket of an air fryer (I love my Philips).

Air fry for 13 minutes at 400 degrees, shaking the basket at around 7 or 8 minutes. Serve immediately.

* Mashed Potatoes

4 Yukon Gold potatoes
soy milk, plain unsweetened
dash of onion powder
kosher salt
coarsely ground black pepper

To make mashed potatoes, peel and chop potatoes. Place potatoes in a pot of water, and bring to a boil. Cover, reduce heat, and continue to simmer until tender. Drain potatoes, and mash until creamy with soy milk and seasonings, to taste.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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