In life, some bites taste mediocre, and some bites taste mouthwateringly delicious. We prefer the latter, especially when those bites are air-fried. Featuring Louisiana Fish Fry Air Fryer Garlic & Herb Seasoned Coating Mix and Cajun Seasoning, this cheesy, crispy recipe is an irresistible twist on classic comfort food. Ideal for family dinners or quick weeknight meals, it combines bold Louisiana flavors with the convenience of air frying. Serve up mouthwatering bites that everyone will love!

Ingredients

  • 1 Tbsp. Louisiana Fish Fry Products Cajun Seasoning
  • 1 box Louisiana Fish Fry Products Air Fryer Garlic & Herb Seasoned Coating Mix
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. all-purpose flour
  • 1 1/2 cups whole milk
  • 3 cups shredded cheddar cheese
  • 1/2 lb. elbow macaroni or other short pasta
  • 2 eggs

Directions

  1. Preheat oven to 350°F. Melt butter in a deep saucepan over medium heat. Add Cajun Seasoning and flour, whisking for 2 minutes.
  2. Gradually pour in milk, whisking continuously, and cook until the sauce thickens, about 2–3 minutes. Stir in cheese until smooth.
  3. Cook pasta until al dente. Drain, then add pasta to the cheese sauce.
  4. Transfer mixture to a casserole dish and bake at 350°F for 30 minutes, or until bubbly. Let cool completely then form into 2” round balls.
  5. In a shallow bowl, whisk eggs. In another bowl, pour Garlic and Herb Seasoned Coating Mix. Dip cooled mac & cheese balls into egg mixture. Let excess egg drip back into the dish, then roll in Seasoned Coating Mix until fully coated. 
  6. Spray mac & cheese bites with cooking spray and air fry at 360°F for 10–12 minutes, working in batches so that they do not touch. Enjoy!

Note: Mac & Cheese can be made a day ahead and refrigerated, or this recipe can be made with leftover mac & cheese.

Pro Tips

Oysters in Your Air Fryer

Ever wondered whether you should try oysters in your air fryer? So have we, and we were curious enough to test it out.

Click here for the full Air Fried Garlic Butter Oysters recipe page.

Spoiler alert: Yes, you can and yes, you should.

Oranges in your Seafood Boil

Try using oranges instead of lemons in your crawfish boil!

-submitted by Timothy Dunn

Fresh Fruit Cobbler

Want to use fresh fruit in your cobbler? Here’s what to look for in season. Bananas, apples and lemons are available year round. In the summer try blueberries, peaches, blackberries, plums and raspberries. Come fall, go for pecans, cranberries, figs or pears. Try chestnuts in your winter cobbler. And in the spring use apricots, strawberries or rhubarb.

Non-Cherry Glazed Pork

If cherry isn’t really your jam, try Elizabeth Hunter’s Cherry-Glazed Pork Meatballs with any jam flavor to make it your own (we promise, Elizabeth won’t mind).

N.O. Style BBQ

Don’t let shrimp have all the fun. Try our New Orleans Style BBQ Shrimp recipe with chicken, pork tenderloin, fish or chargrilled oysters too! Here’s how to make Chargrilled Oysters.

Sweet Potatoes

Swap out regular potatoes for a yammin’ variation on seafood boils. A little sweetness goes a long way when you throw in fresh sweet potatoes. Your boil buddies will be wowed by this unexpected twist!

Potato Salad Gumbo

For true Louisiana-style gumbo, serve with potato salad and French bread! Try these potato salad recipes: Cajun Potato Salad or Out of Mayo Potato Salad.

Pasta Etouffée

To change things up a bit, try pasta instead of rice when cooking with our Shrimp Creole Base or Etouffée Base.

Have a pro-tip? Share it here.

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