You’ll Need
For the Mac & Cheese
300g macaroni, cooked
250g cooked roast turkey, diced
6 rashers smoked streaky bacon, cooked and chopped
40g butter
2 garlic cloves, crushed
300ml whole milk
150ml double cream
150g mature Cheddar, grated
75g mozzarella, grated
40g Parmesan, grated
1 tsp Dijon mustard
½ tsp smoked paprika
1 tsp onion powder
Sea salt
Cracked black pepper
Crispy Topping
60g panko breadcrumbs
20g melted butter
1 tsp dried parsley
20g grated Parmesan
Optional but Dangerous
Crispy fried onions
Hot honey drizzle
Chopped jalapeños
Extra smoked bacon
Fresh chives
Method
Preheat your air fryer to 180°C.
Melt the butter in a saucepan and gently cook the garlic for 30 seconds until fragrant.
Pour in the milk and double cream, then stir in the Dijon mustard, smoked paprika and onion powder.
Add the Cheddar, mozzarella and Parmesan, stirring until completely melted into a smooth, rich cheese sauce.
Season with salt and black pepper.
Fold in the cooked macaroni, diced turkey and chopped bacon until everything is evenly coated.
Divide the mixture between ovenproof ramekins or spoon into one heatproof dish that fits inside your air fryer.
Mix together the breadcrumbs, melted butter, parsley and Parmesan.
Scatter the topping evenly over the mac and cheese.
Air fry for 10–12 minutes, until bubbling around the edges and beautifully golden on top.
Finish with any optional toppings before serving.
Serve immediately while the cheese is still molten and gloriously stretchy.