Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente. Drain the pasta and set it aside.
In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1–2 minutes, or until the mixture turns a light golden color. Add the milk, whisking constantly to avoid lumps. Continue to cook, stirring occasionally, until the mixture thickens
Lower the heat and gradually stir in the cheddar and mozzarella cheeses until fully melted and smooth. Add the garlic powder, paprika, salt, and pepper. Mix well.
Transfer the mac and cheese mixture to a baking dish or a large bowl. Spread it evenly and let it cool in the refrigerator for at least 2 hours, or until firm.
Once the mac and cheese is firm, use a spoon or a small ice cream scoop to form small balls
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
Dip each mac and cheese ball into the flour, ensuring it’s fully coated.
Then, dip it into the beaten eggs, followed by the breadcrumb mixture. Press lightly to ensure the coating sticks.
To make Mac and Cheese Bites in the air fryer, preheat it to 375°F (190°C). Lightly spray the basket with oil and arrange the bites in a single layer, leaving space between them. Air fry for 8–10 minutes
To bake: Preheat your oven to 400°F (200°C). Place the coated bites on a baking sheet lined with parchment paper. Lightly spray them with cooking spray. Bake for 20–25 minutes, turning them halfway through, until they are crispy and golden.
