I may have had you at bacon, but mac and cheese is tasty too. Now, this is air fried which means it’s healthy! Right? Ok, not healthy, but it’s really tasty. Now, if I lived in Michigan, I may have used Pinnconning cheese. I did use sharp cheddar, provolone and cream cheese, lots of bacon, and some spices all fried into a crispy shell. I hope you like it.
16 ounces elbow macaroni
1/2 teaspoon salt
8 ounces cheddar cheese, grated
8 ounces provolone cheese, grated
4 ounces cream cheese cut in cubes
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon mustard powder
2 teaspoon hot sauce
8 strips bacon
1 cup milk
1 egg beaten
1 cup flour
1 cup Italian Panko bread crumbs
Cook pasta per package directions minus 2 minutes, drain, and set aside.
Cook bacon until brown and crispy.
In a 4-quart sauce pan on medium, melt butter and add the flour; mix with a whisk. Cook for 5 minutes whisking constantly.
Heat milk in microwave for 35 seconds on high.
Add milk to flour mixture and whisk.
Add cheeses and whisk until cheese is melted.
Stir in hot sauce and mustard.
Add pasta and mix well. Stir in bacon. Refrigerate for 1 hour.
2: milk and egg
3: Panko bread crumbs
Make a 2 1/2 to 3 inch balls of mac and cheese.
Dip in flour, egg/milk and lastly panko.
Set in air fryer basket 1 inch apart.
Bake for 18-20 minutes at 370 or until golden brown.