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Prep time: 20 minutes
Total time: 40 Minutes
Cook time: 20 Minutes
Yield: 15-20 mac and cheese balls

These oozing, cheesy morsels are a fusion of creamy mac and cheese blended with spinach, artichoke, and a spicy kick of jalapeno.


  • 3 tbsp butter
  • 3 tbsp flour
  • 1 1/2 cups half and half
  • 12 oz cheddar cheese shredded, divided
  • 1 10-oz container of Spinach Artichoke & Parmesan Dip & Spread
  • 1/2 lb elbow macaroni
  • 3/4 cup flour
  • 3 eggs
  • 1/2 cup plain Italian breadcrumbs
  • 3/4 cup panko breadcrumbs
  • avocado oil spray


  1. Add butter to a large pot over medium-low heat. Once melted, add the flour and mix to combine. Cook for 3-4 minutes.
  2. Add the half and half and mix vigorously to combine. Bring to a simmer and cook until the sauce has thickened and coats the back of a spoon.
  3. Once at a simmer, add 8 oz of shredded cheddar cheese and Spinach Artichoke & Parmesan Dip & Spread. Salt to taste. Toss in the pasta to coat. Store the mac & cheese it in the fridge overnight.
  4. Scoop out 1-1/2 tbsp of the mac & cheese, place about 2 tsp of shredded cheddar in the middle, and form it into a ball.
  5. Bread the mac & cheese balls in flour, then egg, then finally the breadcrumbs. Place all the balls on a sheet tray and place them in the freezer for 15 minutes.
  6. Place 6-7 mac & cheese balls in the air fryer and give them a generous spray of avocado oil. Cook for 5 minutes, rotate, and cook for another 6-7 minutes or until crispy.

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