4-ingredient air fryer mac ‘n’ cheese
Air fryer mac ‘n’ cheese using just four ingredients and ready in 30 minutes? It’s possible! Once you master this comforting evaporated milk cheese sauce, you’ll want to use it on everything – it’s just so easy. Cheesy chips, nachos, burgers, you name it.
Feel free to top the finished dish with crispy breadcrumbs and a little thyme for a little crunch.
Ingredients
- 250g macaroni
- 410g tin evaporated milk
- 200g cheddar, coarsely grated
- 30g parmesan or pecorino, finely grated
Specialist kit
- Air fryer
Method
- Bring a pan of salted water to the boil. Add the macaroni and cook for 6 minutes, then drain.
- While the pasta cooks, pour the evaporated milk into a large saucepan and put over a medium heat. Once simmering, add the cheddar and whisk until melted.
- Add the pasta to the cheese sauce, season with a pinch of salt and pepper, then transfer to a baking dish which fits inside your air fryer.
- Heat your air fryer to 180°C. Top the pasta with the grated parmesan or pecorino, then cook for 12 minutes until golden and bubbling on top.
Nutrition
- 691kcals Calories
- 40g (25g saturated), Fat
- 36g Protein
- 46g (18g sugars) Carbs
- 1.8g Fibre
- 2.1g Salt
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Reviews
added some freshly grated nutmeg to balance out the sweetness a touch, absolutely gorgeous
I made this exactly to recipe because I thought it would be lovely & creamy. It wasn’t. And I found it really sweet, which I did not like.
Thanks for giving it a go Sheila! The sweetness comes from the evaporated milk, so you can switch for regular butter, flour and milk in the cheese sauce next time, then just baked in the air fryer instead of the oven. Happy cooking.
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