Simple to make, cheesy, and perfectly creamy, this Ninja Foodi Mac and Cheese is the perfect comforting classic. Plus, it uses less than 10 ingredients!
Jump to RecipeThere’s nothing quite as comforting and cozy as homemade mac and cheese. And this Ninja Foodi Mac and Cheese combines that comforting goodness with an incredibly simple cooking process. Honestly, this mac and cheese only takes a couple more minutes to throw together than a boxed mac and cheese. Both are awesome, but I’m particularly fond of this recipe. :P
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
All you need to do is put your elbow macaroni, water, and half of the heavy cream into your Ninja Foodi pot. Make sure to stir it well, so that the heavy cream and water aren’t separated.
Close and lock the pressure cooker lid, set the valve to ‘seal’, and set your Foodi to ‘low pressure’ for 0 minutes. Yes, you read that right: 0 minutes. Our goal here is to build the pressure in the Foodi and then let it sit so the noodles can cook without becoming too soft. Allow the pressure to naturally release for 10 minutes before turning the valve to ‘vent’ to quick release the rest of the pressure.
Once your noodles are cooked, add the rest of the heavy cream, butter, 2 cups of shredded cheddar cheese, salt, and ground black pepper. Stir well until the cheese and butter are melted, and everything is evenly incorporated.
Sprinkle the remaining cheddar cheese on top, close the crisping lid, and set Foodi to ‘air crisp’ at 365 degrees Fahrenheit for 5 minutes. You could, technically, eat your mac and cheese just like this, bu
Serve immediately for best results. Enjoy!
If you try this recipe, be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Ninja Foodi Mac and Cheese
Ingredients
- 2 cups dry elbow macaroni
- 2 cups water
- 1 cup heavy cream
- 2 tbsp salted butter
- 2 1/2 cups shredded cheddar cheese
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Add your elbow macaroni, water, and 1/2 cup of heavy cream into your Ninja Foodi pot and stir well.
- Close and lock the pressure cooker lid, set valve to 'seal', and set Foodi to 'low pressure' for 0 minutes. Allow pressure to naturally release for 10 minutes before turning the valve to 'vent' to quick release the rest of the pressure.
- Add the rest of the heavy cream, butter, 2 cups of shredded cheddar cheese, salt, and ground black pepper to noodles and stir well until cheese and butter are melted and everything is evenly incorporated.
- Sprinkle the remaining cheddar cheese on top, close the crisping lid, and set Foodi to 'air crisp' at 365 degrees Fahrenheit for 5 minutes.
- Serve immediately for best results.
Video
Notes
- You can use heavy whipping cream instead of heavy cream, if desired.
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- Safety first! I love using my silicone oven mitts to keep myself safe while using my Ninja Foodi.