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Air fryer pink mac and cheese with creamy pink cheese sauce, tender pasta shells, and a crispy golden breadcrumb topping
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Air Fryer Pink Mac and Cheese - Creamy, Cheesy, and Fun

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • Elbow macaroni (or any short pasta, 12 ounces)
  • Butter (3 tablespoons)
  • All-purpose flour (3 tablespoons)
  • Milk (2 cups; whole or 2%)
  • Heavy cream (1/2 cup, optional for extra richness)
  • Sharp cheddar cheese, freshly grated (2 cups)
  • Gruyère or mozzarella, freshly grated (1 cup)
  • Parmesan, finely grated (1/3 cup)
  • Cooked beet puree (1/2 cup; from roasted or packaged cooked beets)
  • Garlic powder (1 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Dijon mustard (1 teaspoon)
  • Salt and black pepper (to taste)
  • Panko breadcrumbs (1/2 cup, optional topping)
  • Olive oil or melted butter (1 tablespoon, for topping)
  • Plain Greek yogurt (1/4 cup, optional for tang and protein)

Instructions

  • Cook the pasta. Boil macaroni in salted water until just shy of al dente (about 1 minute less than package directions). Drain and set aside.
  • Make beet puree. If you don’t have premade puree, blend cooked beets with a splash of water until smooth. Aim for 1/2 cup. Set aside.
  • Start the roux. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until it smells toasty, but not browned.
  • Add milk and cream. Slowly pour in milk (and cream if using), whisking constantly to avoid lumps. Simmer 2–3 minutes until slightly thickened and silky.
  • Season the sauce. Stir in garlic powder, onion powder, Dijon, salt, and pepper. Taste and adjust. The base should be well-seasoned before adding cheese.
  • Melt in the cheese. Reduce heat to low. Add cheddar and Gruyère or mozzarella in small handfuls, stirring until smooth. Fold in Parmesan last.
  • Go pink. Whisk in the beet puree until the sauce turns evenly pink. For extra creaminess and a gentle tang, stir in Greek yogurt.
  • Combine with pasta. Toss the cooked macaroni with the pink cheese sauce until every piece is coated.
  • Prep the topping. Mix panko with olive oil or melted butter and a pinch of salt and pepper. This helps it crisp and brown.
  • Load the dish. Transfer mac and cheese to an air fryer–safe baking dish that fits your basket or drawer. Sprinkle the oiled panko on top.
  • Air fry. Air fry at 360°F (182°C) for 8–12 minutes, until the top is golden and the edges are bubbling. Check at 8 minutes and continue as needed.
  • Rest and serve. Let it sit for 5 minutes to set. Serve warm with a crack of black pepper on top.