Chill the mac and cheese. Start with cold mac and cheese. If using fresh mac, spread it in a pan and refrigerate for 2–3 hours or until very firm. Cold mac holds together better and fries evenly.

Set up your coating station. Place flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.

Shape the bites. Scoop about 2 tablespoons of mac and cheese and press into a tight ball or small patty. If it’s very sticky, lightly wet your hands or use a cookie scoop.

Coat the bites. Roll each ball in flour, shake off excess, dip in egg, then coat thoroughly in the panko mixture. Press gently so the crumbs adhere. For extra crunch, double-coat by repeating the egg and panko steps.

Preheat the air fryer. Heat to 380°F (193°C) for 3–5 minutes. Lightly mist the basket with oil to prevent sticking.

Arrange and spray. Place bites in a single layer with a little space between each. Mist the tops with oil for a golden finish.

Air fry. Cook at 380°F (193°C) for 7–10 minutes, flipping halfway. They’re done when the crust is deep golden and crisp and the centers feel hot. Thicker bites may need an extra 1–2 minutes.

Season and serve. Sprinkle with a pinch of salt while hot. Serve with your favorite dipping sauce and chopped chives if you like.