Ninja Foodi Mac and Cheese
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!
Servings 4 people
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.