These Air fryer vegan mac and cheese bites are the ultimate comfort food. Growing up in the Midwest I was raised on macaroni and cheese. I mean really what kids wasn’t. Over the years being gluten and dairy free has put a damper on this. However after creating the ultimate vegan cheese sauce, I have been able to make some old school favorites. It’s no kraft blue box or velveeta shells and cheese but it will do.
Where it all began
Have you ever been to the Minnesota State fair? One may claim it is the greatest place on earth. This may be true but it is less then once you can’t eat any of the food. All the delicious, cheesy, fried goodness screaming your name. Gluten and Dairy and Meat oh my. Everywhere you turn there are foods that you don’t get to indulge in. I think it was even harder for me because for so long I was able to eat these things. I knew what I was missing. I had some major FOMO. Feeling all in my feelings about it, I swore to try and replicate some of the things I really missed. Hence where the Air fryer vegan mac and cheese bites where born.
Frozen food to the rescue!
Not only do I love that I finally get to indulge in some comfort food but I love these because I can make a big batch to save for later! I’m definitely not against freezing some foods. In fact I think it’s a necessity this day in age. We all need to have at least 4 go to quick snacks and meals we have that we can whip together at a moments notice. That way when your having one of those days where you realize you haven’t eaten in 12 hrs you can drop some in the air fryer or oven. Have a friend stop by and need a snack to serve, mac and cheese bites it is. Finally a food sensitive frozen party snack!
Air Fryer Mac and Cheese Bites
Equipment
- Air Fryer
- Sheet Pan
Ingredients
- 2 Cup Vegan Cheese Sauce See Recipe Below.
- 1.5 Cups Uncooked Macaroni I used a gluten free macaroni noodle.
- 2 Eggs Beaten or Just Egg
- 1/2 Cup Water
- 1 Cup Panko Breadcrumbs I used Aleias Gluten Free
- 1/2 Tsp Salt
- 1/2 Tsp Mustard Powder
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Italian Seasoning
- 1 Tbsp Nutritional Yeast
Instructions
- Cook your macaroni according to instructions. Strain.
- Add the noodles back to the your pan and add in your vegan cheese sauce.
- Wait till you macaroni cools for about 15 minutes and then start making 2 inch round balls.
- Place them on a non stick baking sheet. It should make roughly 20 balls.
- Freeze for a half hour so they set.
- Next using two bowls make you egg mixture with beaten egg and 1/2 cup water. If you are vegan you can use 1 cup of almond milk for the wash or if you can find it just egg.
- In the other bowl add breadcrumbs and all your dry seasonings.
- When the macaroni balls are set take them out and dredge each one first with the egg mixture and then in the breadcrumb mixture.
- Place them back on your cookie sheet and freeze for another 30-45 minutes.
- Now you are ready to fry them. I use my air fryer and fry them at 400 for 8 minutes. Make sure they are not overlapping.
- If you use the oven I would preheat at 400 and then bake them 12-15 minutes.
- Take them out and serve with your favorite dipping sauce. I like using buffalo sauce and marinara.