You’ll Need
250g dried macaroni, cooked
250g cooked beef brisket, shredded or chopped
4 rashers smoked bacon, chopped
150g mature cheddar, grated
50g mozzarella, grated
30g Parmesan, grated
For The Cheese Sauce
25g butter
25g plain flour
300ml whole milk
1 tsp Dijon mustard
1 tsp garlic powder
½ tsp smoked paprika
Sea salt
Black pepper
For The Crunchy Topping
40g panko breadcrumbs
1 tbsp melted butter
1 tbsp grated Parmesan
Optional But Dangerous
Spring onions
Jalapeños
Extra BBQ sauce
Crispy fried onions
Method
Preheat your air fryer to 180°C.
Cook the chopped bacon in the air fryer for 5–6 minutes until crispy, then set aside.
Meanwhile, melt the butter in a saucepan and stir in the flour to make a smooth paste.
Gradually whisk in the milk until thickened.
Stir in the Dijon mustard, garlic powder, smoked paprika, cheddar, mozzarella, and season with salt and black
pepper until smooth.
Fold the cooked macaroni into the cheese sauce.
Add the chopped brisket and crispy bacon, mixing until evenly combined.
Divide the mixture between ovenproof ramekins or a single heatproof dish.
Mix together the panko breadcrumbs, melted butter, and Parmesan, then sprinkle generously over the top.
Place into the air fryer and cook at 180°C for 8–10 minutes until bubbling around the edges and golden
brown on top.
Finish with spring onions, jalapeños, BBQ sauce, or crispy fried onions if using.
Serve immediately while the cheese is still gloriously molten.