This air fryer mac and cheese starts with dry macaroni and comes out creamy, with no pot of boiling water and nothing to drain. The pasta cooks right in the cream with sharp cheddar, all in one pan.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Macaroni and cheese is something that happens quite often around our house. Whether it’s this creamy baked macaroni and cheese recipe or this white cheddar mac and cheese in the Instant Pot, we are a pasta-loving family, and mac and cheese is a favorite. I also have a slow cooker mac and cheese that skips the pre-boil just like this one, and a quick stovetop mac and cheese for busy weeknights.
I bet you’re wondering if you can make macaroni and cheese in your Air Fryer. The answer is a huge YES! Because I love my Air Fryer, I wondered how I could make mac and cheese in it. I knew a few things: I did not want to boil the noodles first, and I wanted a quick recipe. I’m glad to report that this recipe fits the bill.
Ingredient Notes
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Elbow noodles – I use standard uncooked elbow macaroni because the size and cook time work perfectly for the air fryer without needing to pre-boil. Smaller shapes like ditalini work with a few minutes less. Larger shapes like cavatappi need a few minutes more and a little extra liquid to stay covered.
- Heavy cream – Gives the sauce its rich, velvety texture and prevents it from separating or drying out as it cooks.
- Water – Provides the essential liquid needed to cook the pasta directly in the air fryer pan.
- Sharp cheddar cheese – Freshly shredded sharp cheddar delivers great flavor and melts into a silky sauce. Avoid bagged pre-shredded cheese, as the anti-caking additives will make the sauce gritty.
- Seasonings (dry mustard, garlic powder, salt, and black pepper) – Dry mustard cuts through the richness and enhances the cheese flavor, while a hint of garlic powder, kosher salt, and cracked pepper add flavor.
How to Make Mac and Cheese in Your Air Fryer
Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.
First, if using block cheese, which I highly recommend, shred it. I find that block cheese melts much better than the pre-shredded packaged kind.
Then combine uncooked elbow macaroni, water, heavy cream, mustard powder, garlic powder, salt, black pepper, and about ¾ of the shredded cheese in a 7-inch pan that fits in your Air Fryer and is deep enough to hold the macaroni. I use the cake pan that comes in this Air Fryer Accessory set. Stir until combined.
Place in your Air Fryer and cook at 360°F (180°C) for 18-20 minutes, stirring and adding the remaining cheese halfway through cooking.
Once done, your mac and cheese will look hot, bubbly, and watery. Please don’t stress, because….
Once you stir, it’ll start to thicken up.
And once you let it cool a bit, it’ll thicken up even more, and you’ll have yummy creamy mac and cheese goodness.
Tanya’s Recipe Notes
- I use sharp cheddar for this recipe, but you can certainly add any combination of cheeses you like. Here’s a list of great cheeses for mac and cheese from the pros.
- The cheese will thicken while it cools. It’s a good idea to let it rest before digging in.
- Various air fryers will cook at different speeds, so you’ll want to make sure you check it halfway through. My Philips took a total of 18 minutes to complete this dish, while my Ninja Foodi took 20 minutes.
- Check that your macaroni is just barely covered by liquid before the pan goes in. If any is sitting above the surface, add water a tablespoon at a time until it goes under. Pasta above the liquid line stays hard no matter how long you cook it.
- Do not double this in an air fryer basket. The layer gets too deep, the top scorches before the middle cooks
Storage and Reheating
- Store: Let cool completely, then refrigerate in an airtight container for up to 3–4 days.
- Reheat (Microwave): Add a splash of milk or cream, then microwave in 30-second bursts, stirring in between until warmed through.
- Reheat (Air Fryer): Transfer to an air-fryer-safe dish, stir in a tablespoon of milk or cream, cover loosely with foil, and heat at 320°F (160°C) for 4–6 minutes.
- Freezing: Not recommended, as the pasta becomes mushy and the cheese sauce separates.
You can also use this recipe to make these Air Fried Macaroni and Cheese Balls recipe. And if you want a smokier, saucier version, try my BBQ Mac and Cheese.
I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!
Air Fryer Mac and Cheese Recipe
Ingredients
Instructions
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Combine elbow macaroni, water, heavy cream, ¾ of the cheese, dry mustard, kosher salt, black pepper, and garlic powder in a 7-inch pan that is deep enough to hold all the ingredients. Stir to combine.
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Place in Air Fryer basket and set Air Fryer on 360°F (180°C). Set the timer for 18-20 minutes and start Air Fryer. Halfway through cooking, open the Air Fryer basket and add remaining cheese and stir. Close and continue cooking.
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Once the Air Fryer is done cooking, open Air Fryer and stir the mac and cheese. Remove the pan from the basket and allow it to cool for 5-10 minutes. The mac and cheese will thicken while it cools. Serve and Enjoy 🙂
