Ninja Foodi Macaroni and Cheese
Creamy Ninja Foodi macaroni and cheese recipe that is the BEST pressure cooker mac and cheese you'll ever make in under 15 minutes flat! Easy cheesy perfection.
Servings: 5
Equipment
- 1 pressure cooker ninja foodi
Ingredients
- 2 1/2 c elbow macaroni small size is what we use
- 2 c chicken broth
- 3 tbsp butter
- 3 c cheese I use 2 1/3 c. sharp cheddar, 1/3 c. parmesan, and 1/3 c. Mexican cheese blend
- 1 1/4 c heavy cream
- 1/4 tsp salt
- 1/4 tsp garlic salt
- 1 pinch pepper you can add more, I just like a small pinch
Instructions
- Add your chicken broth, 1 cup of your heavy whipping cream and elbow macaroni into your pot, stir.
- Close your pressure cooker lid & steam valve. Set to high for 3 minutes. Allow to naturally release pressure for 1 minute 30 seconds, then release rest of steam.
- Lift lid and stir in 3 tbsp of butter, allow this to melt. Then sprinkle in 2 c. of your cheese and stir until melted. Add remaining 1/4 c of whipping cream. Season with a pinch of pepper, salt and garlic salt, stir. Can serve now or follow next steps to melt more cheese on the top.
- Sprinkle 1 c. of cheese on top of cooked mac and cheese. I use 1/3 c. of each: sharp cheddar, parmesan, and Mexican cheese blend. Can add diced green onions at this time if desired.
- Close air crisp lid, push air crisp button at 400 degrees for 5 minutes. Check, add additional minutes if desired (to crisp up further).
Video
Nutrition
Calories: 799kcal | Carbohydrates: 55g | Protein: 27g | Fat: 52g | Saturated Fat: 33g | Cholesterol: 171mg | Sodium: 746mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1765IU | Vitamin C: 0.3mg | Calcium: 547mg | Iron: 1.4mg