Ingredients:
½ large russet potato, washed and dried
½ tbsp grape seed or vegetable oil
sea or kosher salt
Ingredients:
4 cups cooked elbow macaroni
1 tbsp butter
cups heavy cream
2 cups sharp cheddar, shredded
2 cups Monterey jack, shredded
2 tsp sea or kosher salt
¼ tsp smoked paprika
½ tsp granulated garlic
¼ black pepper, ground
4 dashes hot sauce
2 tbsp fresh parsley, chopped
3 eggs, beaten
3 cups panko breadcrumbs
4 tbsp grape seed or vegetable oil
Directions: (Temperature: 320°F Time: 15 minutes)
1. Preheat Air Fryer to 320°F. Cut the potato lengthwise into ¼ inch slices. Lay the
fry size).
2. Lay potato pieces on paper towel and roll them around to dry off any excess
moisture. Toss the potato pieces in a bowl with the oil. Lay oiled pieces in the
basket. Make sure they do not stick together. They can be layered as long as air can
get through.
3. Air fry potatoes for 15 minutes. Season immediately with salt when they are done.
Directions: (Temperature: 360°F Time: 12 minutes)
1.
Whisk for one minute. Pour in the heavy cream and whisk to mix. When cream is hot,
whisk in 1 ½ cups of the cheddar and 1 ½ cups Monterey Jack in increments until the
cheese is melted.
2. Whisk in the salt, smoked paprika, granulated garlic, black pepper and hot sauce to
combine. Pour in the pasta and, with a rubber spatula, mix to combine. Remove from the
heat and fold in the remaining shredded cheese and chopped parsley. Transfer pasta
mix onto a sheet tray lined with parchment paper and cool in the fridge for a half hour.
Mix the panko with oil, using your hand to coat the crumbs well with the oil.
3. Preheat Air Fryer to 360°F. Form roughly a 2-inch ball with a scoop or your hand. Dredge
the panko.
4. Arrange 8 balls into the basket, 7 in a circle and one in the middle. Air fry for 12 minutes.
Air fry in batches.
french
fries
mac ‘n cheese
balls
Instead of manually setting the time and temperature, you
can also simply use the “Fresh Fries” setting on your AirCrisp® Pro
Digital Air Fryer.
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