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What’s up with this weather lately? Last weekend it was feeling like spring, this week it cooled down again and we got more snow and rain and this weekend it’s supposed to be in the low 30s and cloudy. Boooo!
So, what do you do when it’s still not quite spring but you can tell it’s just around the corner? Make A LOT of comfort food! I mean, we have to fit in as much as we can before this snow is gone completely, am I right?
Today, we’re making homemade mac and cheese in the Ninja Foodi! If you’ve never heard of the Ninja Foodi, it’s a slow cooker, pressure cooker, steamer, air fryer, dehydrator (some models) and can bake, roast and broil too. All. In. One.
The Instant Pot just came out with their Duo Crisp which is now a competitor to the Foodi, but in my opinion, the Foodi still comes out ahead.😉
Alright, let’s make some mac & cheese!
HOW TO MAKE NINJA FOODI MAC AND CHEESE
To make this mac & cheese, you’ll need:
- Elbow pasta
- Evaporated milk
- Salt & pepper
- Garlic powder
- Onion powder
- Velveeta cheese
- Heavy cream
- Cheddar cheese
Start by adding the pasta to the cooking pot.
Pour in the evaporated milk.
Add in seasonings.
And then the water and stir until mixed well.
Set the Foodi to LOW PRESSURE for 2 minutes. NATURAL RELEASE for 10 minutes and then QUICK RELEASE.
Here’s what your pasta should look like after cooking.
Add the butter, Velveeta, heavy cream and shredded cheese to the warm pasta.
Stir until everything is melted and mixed well.
In a separate bowl, combine the melted butter, bread crumbs and shredded cheese.
Spread the mixture over the top of the cheesy noodles.
Now AIR CRISP it at 375º Fahrenheit for 5-7 minutes or until the breadcrumbs begin to brown.
Ready to dig in?
WHAT OTHER CHEESES CAN BE USED IN MAC & CHEESE?
I used cheddar cheese for this recipe. If you like a bit more cheesy flavor, try a medium or sharp cheddar.
Any cheese that melts well is worth a shot! You could try mozzarella, parmesan, white cheddar, gruyere, muenster, fontina, gorgonzola or gouda.
CAN YOU FREEZE MAC & CHEESE?
Yes, you can! I just wouldn’t add the breadcrumb mixture if the mac and cheese is going straight to the freezer.
Allow the mac and cheese to cool completely, then transfer to a tightly-sealed, freezer safe container. Your mac and cheese should keep well for up to 3 months in the freezer.
HOW DO YOU REHEAT FROZEN MAC & CHEESE IN THE FOODI?
I normally allow the frozen mac and cheese to thaw first. Transfer the mac and cheese to the Foodi cooking pot, pour a 1/4 cup of milk over the mac and cheese, cover with a sheet of aluminum foil and ROAST/BAKE at 350º Fahrenheit for 20 minutes. Stir halfway through cook time.
WHAT ELSE COULD I ADD TO THE MAC & CHEESE?
If you want more texture, or to add a little protein to your mac and cheese, try throwing in some chicken, ham, bacon or even broccoli!
When you are saving macaroni and cheese to have leftovers, the starches in the macaroni noodles will suck up some of the moisture in the dish. The longer your macaroni and cheese sits, the dryer it will become!
HOW DO I REHEAT LEFTOVER MAC & CHEESE?
The longer you allow your macaroni and cheese to sit in the fridge, the drier it will become. Unfortunately reheated mac and cheese will never taste as good as it does when just freshly made.
While, I love to use my Foodi for most things, when you’re reheating leftover mac and cheese, I recommend just using the microwave.
Add about two tablespoons of milk per cup of mac and cheese you’re heating up and heat in 30-second intervals, stopping and stirring occasionally.
LOOKING FOR MORE NINJA FOODI & AIR FRYER RECIPES?
- Ninja Foodi Roast Chicken
- Ninja Foodi Lobster Tails
- Pot Roast (Air Fryer)
- Air Fryer Oreos
- Air Fryer French Fries
Join Our FB Group for Ninja Foodi Fans!
And remember, if YOU are a Ninja Foodi owner, join me over in the Facebook group! I’d love to have you!
Ninja Foodi Mac and Cheese
Classic, homemade mac and cheese made with pasta, a creamy cheese sauce and cheesy bread crumb topping, all baked to perfection in the Ninja Foodi.
- 16 ounces elbow pasta, uncooked
- 12 ounces evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups water
- 1/2 cup butter, divided
- 8 ounces Velveeta cheese, cut into cubes
- 1/2 pint heavy cream
- 3 cups shredded cheddar cheese, divided
- 1 cup breadcrumbs
- Place pasta, evaporated milk, salt, pepper, garlic powder, onion powder, and water into cooking pot. Stir until mixed well.
- Select LOW PRESSURE for 2 minutes. NATURAL RELEASE for 10 minutes, then QUICK RELEASE.
- Remove pressure cooking lid.
- Add 1/4 cup butter, Velveeta, heavy cream, and 2 cups shredded cheese to pasta.
- Stir until everything is melted and mixed well.
- In a separate bowl, combine 1/4 cup melted butter, bread crumbs and 1 cup shredded cheese.
- Spread mixture over top of cheesy pasta.
- AIR CRISP at 375º Fahrenheit for 5-7 minutes or until bread crumbs begin to brown.