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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:
507
kcal
Author:
Sara
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:
507
kcal
|
Carbohydrates:
41
g
|
Protein:
19
g
|
Fat:
30
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.3
g
|
Cholesterol:
87
mg
|
Sodium:
847
mg
|
Potassium:
301
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
1063
IU
|
Vitamin C:
1
mg
|
Calcium:
425
mg
|
Iron:
1
mg