Start by cooking your elbow macaroni until it’s al dente, then drain and set it aside. For the cheese sauce, melt the butter in a saucepan over medium heat. Stir in the flour to create a smooth roux, then slowly whisk in the half-and-half. Once it thickens slightly, add the cheddar cheese, stirring until you have a velvety sauce. Mix the sauce thoroughly with the cooked macaroni.

Coat a baking pan with nonstick spray and spread the mac and cheese mixture evenly into it. Place the pan in the fridge for at least 4 hours or until completely firm. Once it’s chilled, cut the mac and cheese into small squares, then roll each square into a ball. If the mixture feels too soft to shape, refrigerate it longer.

Whisk the eggs in one bowl with a splash of milk, and in another bowl, mix the panko breadcrumbs with olive oil and Italian seasoning. Toast the breadcrumbs in the microwave for one minute, stirring halfway, to enhance their crunch before coating.

Dip each ball into the egg mixture, making sure it’s fully coated. Then, roll it in the breadcrumb mixture, pressing lightly to help the coating stick. For an extra crispy layer, repeat this process for double coating.

Preheat your air fryer to 380°F and lightly spray the basket with nonstick cooking spray. Arrange the mac and cheese balls in a single layer and air fry for 9-10 minutes, flipping halfway through. This ensures they get golden and crispy on all sides.

Place the fried balls on a serving plate, add a generous sprinkle of grated Parmesan, and serve them alongside marinara sauce for dipping. These cheesy bites are best enjoyed warm, so dig in right away!