2 cups of uncooked macaroni
3 tbsp. of butter
3 tbsp. + ½ cup of flour
2 cups of milk
2 cups of Louis Cyr cheese
1 cup of Le Seigneur de Tilly 18 months cheese
6 eggs
3 cups of panko breadcrumbs
1 tsp. of chilli powder
1 tsp. of sweet smoked paprika
Salt and pepper
In a large pot of salted boiling water, cook the macaroni, then drain.
In the same pan, melt the butter, add the flour, and cook for 1 minute, whisking constantly. Then pour in some of the milk while continuing to whisk. Let it thicken, and add the rest of the milk. Continue to whisk and cook for 5 minutes. Add grated cheese, salt, and pepper. Stir with a wooden spoon until smooth. Remove from heat, add macaroni, and stir well. Refrigerate for 2 to 3 hours until completely chilled.
Using your hands, shape mac and cheese into balls (about 2.5 cm wide) and place in the freezer for 2 hours.
When ready to cook, preheat the hot air fryer to 400 °F.
Prepare three soup plates. In the first, place ½ cup of flour. Whisk eggs with 3 tablespoons of water in the second, and mix the breadcrumbs with the chilli powder, smoked paprika and a little salt in the third.
Flour the macaroni balls and shake off the excess flour. Dip the balls in the beaten eggs, then coat them with the breadcrumb mixture. Repeat this process for a second time.
Spray the hot air fryer’s basket with cooking spray.
Place macaroni balls in the basket without contact. Cook for about 10 minutes, until golden and crisp. Repeat with remaining macaroni balls.