Quick Macaroni & Cheese (Air Fryer)


  • 112 grams elbow macaroni
  • 2 liters water (2 quarts)
  • 225 grams Cracker Barrel chunk cheese (8 ounces)
  • 15 grams butter (1 tablespoon)
  • 9 grams flour (1 tablespoon)
  • 250ml milk (1 cup)


  1. Pre-heat air fryer to 400°F (205°C).
  2. Spray a baking dish with cooking spray; set aside.
  3. Prepare elbow macaroni according to package directions, approx. 7 minutes.
  4. Drain macaroni. Set aside covered.
  5. Melt butter in a saucepan.
  6. Stir flour into melted butter.
  7. Gradually add milk to butter and flour stirring as sauce thickens.
  8. Once sauce thickens, gradually whisk cheese into white sauce; save some for topping.
  9. Once cheese melts into the sauce and is smooth, pour into baking dish.
  10. Top casserole with remaining cheese and, optionally (panko) bread crumbs.
  11. Bake casserole at 400°F (205°C) for 30 minutes.

Serving Suggestion

Serve the casserole with a breaded pork chop which can be baked at the same time as the macaroni and cheese casserole, turning once midway through baking time.