Recipe Book

2221
SERVINGS
6
TOTAL TIME
40 min
ACTIVE TIME
20 min
Baked Mac and Cheese
Does it get any better than creamy, gooey mac and cheese with a
golden-brown crust? Air-frying plus a quick broil gives you the best
of both worlds.
1. Spray an 8x8-inch baking dish with cooking spray. In a medium
bowl, combine the cheddar and mozzarella.
2. Cook the pasta according to package directions until al dente,
drain, then toss with 1 Tbsp oil to prevent sticking.
3. Melt the butter in a large sauté pan over medium heat until
melted. Add the our and stir to combine for 2 minutes.
4. While whisking, add the milk slowly then whisk in the half-and-
half, the 1½ tsp salt, the pepper, mustard, and nutmeg until
fully combined.
5. Cook, whisking occasionally, until hot and slightly thickened with
some bubbles, about 6 minutes.
6. Reduce the heat to medium low, add about one-third of the
cheese, and whisk until melted. Cook, whisking occasionally to
keep from sticking, until the mixture is hot and has signicantly
thickened, about 4 minutes.
7. Remove from the heat and stir in the reserved cooked pasta.
8. Transfer about half of the pasta mixture to the prepared pan and
top with half of the remaining cheese. Add the remaining pasta
to the pan and top with the remaining cheese.
9. Place the baking pan on the broil/bake pan and slide it into the
lower rack position.
10. Press the Dual Cook button. Set the rst cook function to Air Fry
at 300˚F for 15 minutes. After setting rst cook function, press
the No. 2 button and set the second cook function to Broil on
Low for 3 minutes, then press Start. The unit will automatically
go from Air Fry to Broil and will turn off automatically when the
broil time ends.
11. Let cool briey before serving.
• Cooking spray
• 10 oz shredded cheddar
(about 2½ cups)
• 6 oz shredded mozzarella
(about 1½ cups)
• 1½ tsp kosher salt, more
for the pasta water
• 12 oz fusilli or similar
shaped pasta
• 1 Tbsp olive oil
• 2 Tbsp salted butter
• 3 Tbsp all-purpose our
• 3 cups whole milk,
at room temperature
• 1 cup half-and-half,
at room temperature
• ½ tsp freshly ground
black pepper
• ¼ tsp ground mustard
• ⅛ tsp ground nutmeg
INGREDIENTS
• 8x8 baking dish
SPECIAL EQUIPMENT