Air Fryer Crispy Mac and Cheese Balls

Boil a large pot of water vigorously over extremely high heat until it reaches its boiling point. Prepare the macaroni pasta from the provided dinner package by submerging it in the boiling water, stirring occasionally to prevent scorching, until it reaches a tender state, approximately 7-8 minutes. Remove the pasta from the water with a slotted spoon and discard any excess water; do not rinse or wash the pasta. Return the pasta to its original container.

Combine the contents of the cheese sauce packet, milk, and margarine in a separate bowl. Stir until the mixture is smooth and well incorporated. Add the Cheddar cheese to the mixture and continue stirring until it has melted completely, forming a uniform sauce. Transfer the macaroni pasta to a serving dish and refrigerate until it has chilled to an ideal consistency, at least 2 hours or overnight.

Shape the chilled macaroni and cheese into small balls, approximately 1 1/2 inches in diameter. Line a baking sheet with parchment paper and arrange the balls on it.

Preheat an air fryer according to its manufacturer's instructions, setting the temperature to 350 degrees F (175 degrees C). Spray the air fryer basket with a non-stick cooking spray to prevent food from sticking.

In a separate bowl, beat the eggs until they are fully incorporated. In another shallow bowl, mix together panko breadcrumbs, bread crumbs, salt, and garlic powder.

Dip each frozen macaroni and cheese ball into the beaten eggs, coating it evenly. Then, press the panko breadcrumb mixture onto the egg-coated ball to adhere it firmly. Place the coated balls into the prepared air fryer basket in a single layer, leaving space between each ball if necessary. Cook the balls in batches if they do not fit in a single layer.

Cook the macaroni and cheese balls in the preheated air fryer for 6-8 minutes, turning them over halfway through to ensure even cooking. Continue frying until the balls are golden brown on both sides, an additional 3-4 minutes.