Once your mac and cheese is cold and chilled, use your hands to form balls that are about two tablespoons per ball.

Place formed balls on a baking sheet lined with parchment paper and chill in the freezer for about 20 minutes. The balls should be firm but not frozen.

Add the panko breadcrumbs, Italian seasoning, salt, garlic powder, and paprika to a medium-sized bowl. Stir until combined.

To another medium-sized bowl, crack the eggs and whisk with a fork.

Roll the chilled mac and cheese balls in the whisked egg, then roll the ball around in the panko mixture until completely coated. Repeat the process until all the balls are coated.

Place the coated mac and cheese balls in the air fryer basket. Lightly spray the balls with non-stick cooking spray to help crisp them up.

Cook in the air fryer at 380° Fahrenheit for 6 minutes. Open the air fryer and flip the mac and cheese balls. Spray the other side with non-stick cooking spray and continue to cook for an additional 6 minutes or until golden brown on all sides.