My Air fryer Mac and cheese is made from scratch and is so creamy and doesn’t require boiling the Pasta before mixing in the cheese, milk and other ingredients. This easy air fryer recipe is one you will love and is a perfect side for Thanksgiving or anytime of the year. Make this easy air fryer macaroni and cheese recipe today and watch the smile on your kids’ faces turn into a grin.

Ingredients needed

Pasta /noodle of choice
Cream cheese
Heavy cream or milk (see notes)
Black pepper
Salt
Dry Mustard
Cheddar cheese (Sharp or mild)

How to make Air fryer Mac and cheese

This is an overview of the recipe with step by step photos. Full recipe instructions can be found in the printable recipe card at the bottom of this page.

Pic 1-3; grate cheese, pour noodles into an eight inch pan, add the liquid ingredients

Pic 4-6; add cream cheese, condiments, shredded cheddar chees and mix

Pic 7-9; cover tightly with foil, put a lond folded foil paper before putting the covered pan in the air fryer basket. this will help lift out the pan after cooking.

Pic 10-12; Check for doneness, put back into air fryer without the foil for a few more minutes.

Print Recipe

Air fryer Mac and cheese is made from scratch. It’s so creamy and doesn’t require boiling the Pasta before mixing in the cheese, milk and other ingredients. This easy air fryer recipe is one you will love and is a perfect side for Thanksgiving or anytime of the year.

Author: Natalie
Prep Time: 5
Cook Time: 35
Total Time: 40 minutes
Cuisine: American

Ingredients

Scale

8 oz elbow noodles
1 ½ cup water
½ cup heavy cream
2 tablespoon cream cheese
8 oz block of cheddar cheese mild or sharp.

condiments

1 teaspoon dry mustard
¼ teaspoon black pepper.
⅛ teaspoon salt

Instructions

Grate the cheddar cheese, add noddles to pan, add the water and heavy cream
Add cream cheese and condiments, mix to combine, then add the shredded cheddar cheese and stir.
Cover tightly with foil, place a foil sling at the bottom of basket before putting pan in. then set Temperature at 360 degrees F and cook for 30 mins
After 30 mins remove foil and cook fo another 5 to 7 mins. stir and serve. it may still look wet, but it will thicken as it cools.

Notes

You can use pre shredded cheese if that is what you prefer. but be aware that pre shredded cheeses have anti caking agents that can make your mac and cheese thicker.Therefore, you may need to add extra liquid when using pre shredded cheese.
Please See quick notes in body of poats for more tips.