Yield:
9 Servings
Prep Time:
8 Hours and 10 Minutes
Cook Time:
15 Minutes
Category
Appetizers
Calories:
121
Carbs:
14.4
Fat:
6.3
Fiber:
4.3
Protein:
6.6
WW Points:
4
ingredients
4 ounces Banza elbow pasta
1 tablespoon unsalted butter
1 ½ tablespoons flour
1 cup unsweetened almond milk
3.5 ounces caramelized onion and cheddar cheese, grated
1 teaspoon mustard
1–2 eggs, whisked (for dipping)
½ cup panko breadcrumbs, seasoned with salt and pepper
directions
Step 1:
In a large pot of boiling salted water, cook pasta until al dente/according to package instructions, then drain.
Step 2:
In a pot melt 1 tablespoon of butter over medium heat. Whisk in flour and cook, whisking frequently, until the mixture is golden and has a nutty aroma - about 4 minutes.
Step 3:
While still whisking, slowly add milk and continue to whisk to prevent clumps from forming. You’ll want to do this until it’s boiling, about 7 minutes.
Step 4:
Once boiling, lower the heat and gently simmer whisking occasionally, until the sauce has thickened, about 10 minutes.
Step 5:
Off the heat, add in the mustard and the cheese and stir until melted and the sauce is smooth.
Step 6:
Season with salt, add pasta to the sauce, and stir to combine. Pour into a baking dish, cover, and refrigerate until firm for at least 8 hours.
Step 7:
Heat up your air fryer to 400°F.
Step 8:
Get two small shallow dishes. Whisk eggs in one shallow dish and place the seasoned panko in the second.
Step 9:
Scoop the pasta with this scoop here (about a tablespoon worth) and dip in the eggs with a fork to allow the excess to drip off into the dish, then roll them in the panko mixture to coat completely.
Step 10:
Transfer to a baking sheet. When you are done scooping all the pasta, place them in the air fryer, spray with avocado oil spray, and bake at 400° for about 15 minutes until golden brown. Serve immediately and enjoy!