Air fryer mac & cheese - British Pasta

Ingredients

Ingredients for Air fryer mac & cheese
  • 250 g Macaroni (elbow pasta)
  • 300 ml Milk (whole milk)
    Alternative: Oat milk
  • 30 g Butter (unsalted)
    Alternative: vegan butter
  • 30 g Plain flour
  • 65 g Cheddar cheese (mature, grated (reserve a handful for topping))
    Alternative: vegan cheese slice
  • 1 tsp English mustard
    Alternative: American mustard
  • 30 g Breadcrumbs (panko, for topping)

Instructions

  1. Cook macaroni in salted boiling water following pack directions until just al dente. Drain well and set aside.

  2. Warm the milk until steaming. In a saucepan over low heat, melt the butter, stir in the flour and cook 1 min to make a roux.

  3. Gradually whisk in warm milk until smooth and glossy. Simmer 1 min, then remove from heat and stir in most of the grated cheddar and the mustard until melted.

  4. Combine the cooked macaroni with the cheese sauce in a heatproof dish that fits your air fryer basket.

  5. Mix the remaining cheddar with the panko breadcrumbs and scatter over the top.

  6. Air fry at 180°C until the top is golden and the mac & cheese is bubbling.

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