Mike Garten

Creamy macaroni and cheese has never been simpler. Be sure to press the cornflake topping gently on top of the macaroni so it doesn’t blow around inside the air fryer. Cool slightly before serving.

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Yields: 4 serving(s)

Prep Time: 20 mins

Total Time: 40 mins

Ingredients

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• 10 oz.

  elbow macaroni or other short pasta

• Kosher salt

• 6 oz.

  broccoli florets, steamed

• 1

  (12-ounce) can evaporated milk

• 2 tsp.

  whole-grain Dijon mustard

• 1 lb.

  sharp Cheddar cheese, grated (about 4 cups)

• 1

  large egg, beaten

• 1 c.

  crushed cornflakes

Directions

• Step 1Place pasta in microwave-safe bowl. Cover with 1 inch water, and add 2 teaspoons salt. Microwave, uncovered, until just tender, 4 to 6 minutes. Drain and transfer to a 7- to 8-cup deep-sided baking dish. Stir in broccoli.
• Step 2Heat milk in a medium saucepan over medium-low heat until slightly steaming. Whisk in mustard until mixed. Add cheese, stirring constantly, until melted but slightly lumpy. Whisk in egg.
• Step 3Preheat air fryer to at 350°F. Pour cheese sauce over pasta-broccoli mixture, stirring gently to combine. Cover dish with aluminum foil and place in air fryer basket. Cook until pasta is tender, 18 to 20 minutes.
• Step 4Uncover dish and top with crushed cornflakes, pressing gently into surface of pasta mixture. (This prevents cornflakes from blowing around. If a few do, it shouldn't cause a problem.) Cook until browned, 8 to 10 minutes.

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