Chill the mac and cheese. Cold mac and cheese is easier to shape and holds together better. If yours is fresh, spread it on a baking sheet and chill for 30–60 minutes.
Mix in extra cheese. In a bowl, combine the cold mac and cheese with the shredded cheddar and half of the Parmesan. This boosts flavor and helps bind the mixture.
Shape the bites. Scoop about 2 tablespoons per bite and roll into balls or press into small patties (patties cook a touch faster and crisp more evenly). Place on a parchment-lined tray.
Freeze briefly. Pop the shaped bites into the freezer for 15–20 minutes. Slightly firmed bites are easier to bread and won’t fall apart.
Set up the coating. In one shallow bowl, beat the egg. In another, mix panko, regular breadcrumbs, remaining Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
Bread the bites. Dip each bite in egg, let excess drip, then roll in the breadcrumb mixture, pressing gently to coat all sides.
Preheat the air fryer. Set to 380°F (193°C) for 3 minutes. A warm basket helps the coating crisp quickly.
Oil lightly. Spray or brush the coated bites with a light layer of oil. This ensures a golden, crunchy crust.
Air fry in batches. Arrange bites in a single layer with space between them. Air fry at 380°F (193°C) for 8–10 minutes, flipping halfway, until deep golden and crisp. Time can vary by air fryer and bite size.
Serve hot. Let them cool for 2–3 minutes (the centers are steamy), then serve with your favorite dips.
