• 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)


  1. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
  2. 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.
  3. Slowly add the milk to the roux, whisking continuously to avoid lumps. Cook until the mixture thickens and becomes smooth.
  4. Add the shredded cheddar cheese to the sauce, stirring until the cheese is completely melted. Season with salt, pepper, and mustard powder if using.
  5. Combine the cooked macaroni with the cheese sauce, ensuring that all the pasta is well-coated.
  6. Preheat your air fryer to 350°F (180°C).
  7. Transfer the macaroni and cheese mixture into the air fryer basket. Sprinkle breadcrumbs evenly over the top.
  8. Air fry for about 10-15 minutes or until the top is golden brown and crispy. Keep an eye on it to prevent burning.
  9. Once done, carefully remove the macaroni and cheese from the air fryer and let it cool for a few minutes before serving.