Air Fryer Mac and Cheese – yes, you can make creamy, comforting mac and cheese in an air fryer without pre-boiling the pasta. It’s simple, reliable, and a perfect family-friendly side or main.
Pairs well with roasted meats or my air fryer ham steaks.
Mac and cheese is my go-to comfort food: rich, creamy and satisfying. After experimenting with several variations, I developed an easy air fryer method that skip the stovetop and delivers reliably creamy results.
This recipe is ideal if you want a hands-off approach that still yields great flavor and texture.
Why you’ll love this recipe
- Made entirely in the air fryer—no boiling on the stove.
- Creamy, rich and full of flavour.
- Uses everyday, affordable ingredients.
Here’s What You’ll Need
I tested this recipe in a Cosori air fryer using a deep 8-inch cake tin, but any ovenproof container that fits your air fryer will work.
- Elbow macaroni
- Full-fat evaporated milk and water
- Block cheese (mature cheddar or Red Leicester recommended)
- Salt, pepper, paprika, mustard powder, nutmeg
- Sour cream or crème fraîche
- Butter or cooking spray for greasing the pan
How to Make Air Fryer Mac and Cheese
- Preheat the air fryer to 350°F (180°C). Grate the cheese—use freshly grated block cheese for the best melt and texture.
- Grease your pan with melted butter or cooking spray. Combine the evaporated milk, water and seasonings in the pan and stir to mix.
- Stir in most of the grated cheese and the uncooked macaroni so the pasta is coated in the liquid and seasoning.
- Place the pan in the air fryer and cook for 25–28 minutes total, stirring every 7–8 minutes. At the halfway point (around 14 minutes), add the remaining cheese and the sour cream.
- Check the pasta for doneness; it should be cooked through but still slightly firm (al dente). The mixture may look a bit loose when it comes out of the fryer—cover the pan with a plate and let it rest for 5–7 minutes so the sauce thickens and the dish becomes creamy.
- Optional topping: while the pasta rests, prepare chorizo crumbs. Remove the casing from the chorizo, roughly chop or finely dice, and place in a liner. Air fry at 400°F (200°C) for 5–7 minutes until crispy, then drain excess oil.
- Stir the mac and cheese, taste and adjust seasoning if needed, then top with the chorizo crumbs and serve.
Lucy’s Pro Tip
Air Fryer PSA
Air fryers vary by model and capacity, so cooking times may need small adjustments. If the pasta isn’t done after 25 minutes, continue cooking in 2–3 minute increments until you’re satisfied with the texture.
Recipe Tips
• Avoid pre-shredded cheese: Packaged shredded cheese often contains anti-caking agents that can give the finished mac and cheese a slightly grainy texture. Freshly grate a block of cheese for the best result.
• Let it rest: Resting the mac and cheese covered for several minutes helps the sauce thicken and the pasta finish cooking to a creamy consistency.
• Leftovers: Store in the fridge for up to three days. When reheating, add a splash of milk and warm gently on the stove or in the microwave to restore creaminess.
Serving Suggestions
This air fryer mac and cheese is delicious on its own with a simple green salad or as a side for roasted or fried dishes. It complements chicken goujons, roast beef, turkey, or popcorn chicken nicely.
Have you made this Air Fryer Mac and Cheese? If you try the recipe, please leave a rating or a comment and share a photo to show how it turned out.
Air Fryer Mac and Cheese
Equipment
- Air fryer
- Deep round air fryer tin or any ovenproof container that fits
Ingredients
For the mac and cheese
- Cooking spray or melted butter, for the pan
- 2 cups (250g) elbow macaroni, uncooked
- 14 oz (410g) full-fat evaporated milk (canned)
- 1 1/3 cups (320ml) water
- 2 tsp mustard powder
- 1 tsp sweet paprika
- 1 tsp salt
- 1/2 tsp grated nutmeg
- 1/2 tsp pepper
- 8 oz (225g) block strong cheddar or Red Leicester, grated
- 2 tbsp full-fat sour cream or crème fraîche
Toppings (optional)
- 3 1/2 oz (100g) chorizo, mild or spicy
- Fresh breadcrumbs (optional)
Instructions
- Preheat the air fryer to 350°F (180°C). Grate the cheese and set aside.
- Grease your pan. Add evaporated milk, water and seasonings, then stir in 3/4 of the cheese and the macaroni.
- Place the pan in the air fryer and cook 25–28 minutes, stirring every 7–8 minutes. At about 14 minutes, add the remaining cheese and the sour cream.
- When the pasta is cooked al dente, cover the pan and rest for 5–7 minutes to allow the sauce to thicken.
- To make the topping: remove the chorizo casing, chop or blitz it, place in a liner and air fry at 400°F (200°C) for 5–7 minutes until crispy. Drain excess oil.
- Stir the mac and cheese, adjust seasoning to taste, top with the chorizo crumbs and serve.
Notes
- Use freshly grated block cheese for a smoother sauce—pre-shredded cheese may produce a grainy texture.
- Air fryer models and pan sizes vary; adjust cooking time if needed, adding 2–3 minute increments until the pasta reaches your preferred doneness.
- Let the dish rest covered for creamier results.
- Store leftovers in the fridge for up to three days; add a splash of milk when reheating.
Nutrition
Carbohydrates: 43 g |
Protein: 22 g |
Fat: 24 g |
Saturated Fat: 12 g |
Sodium: 709 mg
Nutritional information is approximate and will vary by ingredients and serving size.