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.
Servings 12 servings
Calories 507kcal
Ingredients
- 16 ounces elbow pasta uncooked
- 12 ounces evaporated milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 4 cups water
- ½ cup butter divided
- 8 ounces Velveeta cheese cut into cubes
- ½ pint heavy cream
- 3 cups shredded cheddar cheese divided
- 1 cup breadcrumbs
Instructions
- 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 ¼ 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 ¼ 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.
Notes
- You can use cheeses like cheddar, mozzarella, white cheddar, gruyere, muenster, or gouda in your mac and cheese.
- This is a great recipe to freeze - I just wouldn’t add the breadcrumbs!
- You can add ingredients like chicken, ham, bacon, or broccoli for a fun twist on this recipe.
Nutrition
Calories: 507kcal | Carbohydrates: 41g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 847mg | Potassium: 301mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 1mg | Calcium: 425mg | Iron: 1mg