Think air fryers are just for reheating? Think again. With the Crispi

Ingredients

• 4 oz mozzarella cheese, shredded
• 4 oz Colby jack cheese, shredded
• 4 oz sharp cheddar cheese shredded
• 4 oz gruyere
• 8oz cavatappi pasta, boiled according to package instructions
• 1 tbsp corn starch
• 1 tbsp chicken bouillon powder
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• Salt to taste
• 1/2 tsp black pepper
• 1 tsp Dijon Mustard
• 2 cups heavy whipping cream
• 1/2 cup evaporated milk
• 3 tbsp butter

Instructions

1. In the Crispi Pro glass container, add butter, cream, evaporated milk, salt pepper, paprika, chicken bouillon powder, dijon mustard, corn starch. Whisk everything until it is well combined.
2. Slide in the glass container in the air fryer and bake for 10 to 12 minutes stirring halfway through, until the cream is hot and slightly thickened.
3. Gradually stir in 3/4 of each shredded cheese (mozzarella, cheddar, colby jack, gruyere) a handful at a time.
4. Mix gently until the sauce is thick and creamy. If the sauce feels too thick, add a splash of cream.
5. Bake again at 350 F for 7 to 8 minutes or until the sauce is completely melted and glossy.
6. Stir in the cooked pasta until evenly coated in the cheese sauce.
7. Sprinkle the remaining shredded cheese evenly over the top.
8. Bake at 365°F for 10 minutes or until the top is golden bubbly and slightly crispy around the edges.
9. Let it rest for 5 minutes before serving so the sauce thickens slightly.