Ingredients:
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon mustard powder (optional)
- 1 cup breadcrumbs (for topping)
Instructions:
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously to form a roux. Cook for 1-2 minutes, or until the mixture is lightly golden.
- Slowly add the milk to the roux, whisking continuously to avoid lumps. Cook until the mixture thickens and becomes smooth.
- Add the shredded cheddar cheese to the sauce, stirring until the cheese is completely melted. Season with salt, pepper, and mustard powder if using.
- Combine the cooked macaroni with the cheese sauce, ensuring that all the pasta is well-coated.
- Preheat your air fryer to 350°F (180°C).
- Transfer the macaroni and cheese mixture into the air fryer basket. Sprinkle breadcrumbs evenly over the top.
- Air fry for about 10-15 minutes or until the top is golden brown and crispy. Keep an eye on it to prevent burning.
- Once done, carefully remove the macaroni and cheese from the air fryer and let it cool for a few minutes before serving.