Cook the macaroni according to packet instructions, then drain and set aside ready to use.
To make the cheesy béchamel sauce
In a saucepan, gently heat the sunflower oil and add the flour. Stir the flour until it starts to turn a soft brown colour. This prevents the sauce from tasting ‘floury’. Add the plant milk bit by bit, whisking all the time to prevent lumps forming.
Once a smooth sauce is achieved, add in the nutritional yeast and mustard, then season with salt and pepper. Add the plant-based cheese and stir until it is completely melted in. Taste and add more cheese or nutritional yeast if you want a stronger cheesy taste. Pour the macaroni into the cheesy béchamel sauce and mix well. Spread it out onto a pan and put it in the fridge to cool completely.
To assemble and cook
Preheat your air fryer to 180°C/350°F or your oven to 200°C/390°F/gas mark 6.
Mix the cornflour/potato flour with water in a bowl to create a slurry. Place the breadcrumbs in another bowl.
Using a soup spoon or tablespoon, scoop out the cold macaroni and form it into a cup shape. Put a teaspoon of cranberry sauce in the centre. Add some extra macaroni over the top and roll into a ball about the size of a large walnut (3 cm diameter).
Roll the mac and cheese bites in the cornflour slurry. Once coated, roll them in the breadcrumbs and spray or wash with a little olive oil to cover.
Place in the air fryer and cook for 8 minutes or until crispy and golden. Alternatively, place on a lined baking sheet and bake in the oven for 15-20 minutes until crispy and golden.
Serve fresh from the oven or air fryer and provide napkins. Be careful, the insides can be very hot.