There's a certain magic to a perfectly creamy mac and cheese that can turn any ordinary day into something special. This Creamy Ninja Foodi Mac and Cheese recipe is the result of countless experiments in my quest for that ultimate comfort food experience. I remember the first time I tried making mac and cheese in my Ninja Foodi, I was skeptical about achieving that stovetop creaminess, but to my delight, the Foodi worked wonders. The key, I discovered, was in the balance of cheeses and the cooking technique. It's a dish that's become a beloved favorite in my home, and I'm excited to share the secrets of its success with you.
My journey with this recipe began as an attempt to streamline the traditional mac and cheese process without sacrificing flavor or texture. I initially tried using pre-shredded cheese, but quickly learned that shredding cheese fresh off the block resulted in a smoother sauce. It's a recipe I've tweaked and perfected over time, and now it's a staple in my kitchen for a quick, indulgent meal that never fails to impress.
Jump to:
Recommended
Ingredients
- Elbow macaroni — 1 pound, uncooked
- Water — 4 cups
- Unsalted butter — 4 tablespoons, cut into cubes
- Evaporated milk — 1 can (12 oz)
- Sharp cheddar cheese — 3 cups, freshly shredded
- Gouda cheese — 1 cup, freshly shredded
- Cream cheese — 4 oz, softened
- Dijon mustard — 1 tablespoon
- Garlic powder — 1 teaspoon
- Onion powder — 1 teaspoon
- Paprika — ½ teaspoon
- Salt — 1 teaspoon, or to taste
- Black pepper — ½ teaspoon, freshly ground
- Breadcrumbs — ½ cup, for topping (optional)
Instructions
- Add the elbow macaroni and water to the Ninja Foodi pot. Secure the pressure cooking lid, making sure the valve is set to 'seal.' Select the 'Pressure' function and set the timer for 4 minutes. It may seem like a short time, but trust me, it's the sweet spot for perfectly al dente pasta in the Foodi. Overcooking at this stage can lead to mushy mac and cheese, which we definitely want to avoid.
- Once the pressure cooking cycle is complete, carefully quick-release the pressure by turning the valve to 'vent.' Open the lid once the pin drops, signifying that all pressure has been released. At this point, you'll notice some water remains, which is normal and will help create our creamy sauce.
- Stir in the cubed butter until it's completely melted and evenly distributed. The residual heat will do most of the work here, so there's no need to turn on the heat just yet. Patience is key; let the butter work its magic at its own pace.
- Mix in the evaporated milk, cream cheese, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Now, switch to the 'Sauté' function and set it to 'Low.' Stir the mixture gently until the cream cheese is fully incorporated. This step is crucial as it forms the base of your sauce, ensuring that each noodle is coated in that tangy, savory goodness.
- Gradually add the shredded cheddar and Gouda cheeses, stirring constantly until the cheeses melt and the sauce becomes smooth and velvety. This is where shredding your own cheese pays off; pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. Take your time with this step, adding cheese slowly and allowing it to melt fully before adding more.
- If you're opting for a crunchy topping, sprinkle breadcrumbs evenly over the mac and cheese. Close the crisping lid and select the 'Broil' function for 1-2 minutes, or until the breadcrumbs are golden brown. Keep a close eye on it; the Foodi's broiler is quite powerful, and the breadcrumbs can go from perfectly toasted to burnt in a flash.
- Once done, let the mac and cheese sit for a couple of minutes. This allows the sauce to thicken slightly and the flavors to meld. Serve hot, and watch as it disappears faster than you can say 'comfort food.' A dear friend, who's a chef, once suggested a small sprinkle of smoked paprika on top before serving, and it's been my go-to ever since for that subtle smoky finish.
Substitutions
- Evaporated milk — If you don't have evaporated milk on hand, heavy cream is a fantastic substitute. It adds an extra layer of richness to the dish. I've tried both and can attest to the cream's ability to make the sauce even more luxurious.
- Dijon mustard — Some may find Dijon mustard too strong. Yellow mustard can be used for a milder tang, or it can be omitted entirely. The first time I swapped in yellow mustard, I was pleasantly surprised by the subtle flavor difference it made.
- Breadcrumbs — Panko breadcrumbs can be used for a lighter, airier crunch if preferred. I've experimented with both and found that panko offers a delightful contrast to the creamy mac and cheese.
Variations
- Bacon lovers — For those who can't resist a bit of meaty flavor, try stirring in some cooked, crumbled bacon before adding the cheese. It adds a smoky depth that's hard to beat.
- Extra cheesy — If you're a cheese aficionado like me, don't hesitate to experiment with different cheese blends. A bit of blue cheese can add a sharp, tangy kick that's quite addictive.
Dietary Restrictions
- Lactose-free — Lactose-free milk and cheeses are readily available and can be used in this recipe to accommodate those with lactose intolerance without compromising on taste or texture.
Equipment
- Ninja Foodi multi-cooker
- Cheese grater
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Storage and Reheating
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days. I found that the flavors meld beautifully overnight, making it even more delicious the next day.
- For reheating, add a splash of milk and warm it on the stove over low heat, stirring frequently to prevent sticking. The microwave works too, but be sure to stir it halfway through reheating to maintain an even consistency.
Pro Tips
- Pressure cooking pasta — Be sure to stir the macaroni and water before pressure cooking to prevent sticking. This also ensures even cooking, so every piece of pasta is perfectly al dente.
- Cheese melting — Always melt cheese on a low heat setting to avoid separating the fats and proteins, which can result in a greasy, unappetizing texture.
- Resting time — Allowing the mac and cheese to rest for a few minutes after cooking will thicken the sauce and improve the flavor. It's a small step that makes a big difference.
Creamy Ninja Foodi Mac and Cheese Delight
Make your Thanksgiving unforgettable with this creamy Ninja Foodi mac and cheese recipe, a rich, cheesy comfort in every bite.
Equipment
- Ninja Foodi multi-cooker
- Cheese grater
- Wooden spoon or silicone spatula
Ingredients
- 1 pound Elbow macaroni uncooked
- 4 cups Water
- 4 tablespoons Unsalted butter cut into cubes
- 1 can Evaporated milk 12 oz
- 3 cups Sharp cheddar cheese freshly shredded
- 1 cup Gouda cheese freshly shredded
- 4 oz Cream cheese softened
- 1 tablespoon Dijon mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Paprika
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper freshly ground
- ½ cup Breadcrumbs for topping (optional)
Instructions
- Add the elbow macaroni and water to the Ninja Foodi pot. Secure the pressure cooking lid, making sure the valve is set to 'seal.' Select the 'Pressure' function and set the timer for 4 minutes. It may seem like a short time, but trust me, it's the sweet spot for perfectly al dente pasta in the Foodi. Overcooking at this stage can lead to mushy mac and cheese, which we definitely want to avoid.
- Once the pressure cooking cycle is complete, carefully quick-release the pressure by turning the valve to 'vent.' Open the lid once the pin drops, signifying that all pressure has been released. At this point, you'll notice some water remains, which is normal and will help create our creamy sauce.
- Stir in the cubed butter until it's completely melted and evenly distributed. The residual heat will do most of the work here, so there's no need to turn on the heat just yet. Patience is key; let the butter work its magic at its own pace.
- Mix in the evaporated milk, cream cheese, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Now, switch to the 'Sauté' function and set it to 'Low.' Stir the mixture gently until the cream cheese is fully incorporated. This step is crucial as it forms the base of your sauce, ensuring that each noodle is coated in that tangy, savory goodness.
- Gradually add the shredded cheddar and Gouda cheeses, stirring constantly until the cheeses melt and the sauce becomes smooth and velvety. This is where shredding your own cheese pays off; pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. Take your time with this step, adding cheese slowly and allowing it to melt fully before adding more.
- If you're opting for a crunchy topping, sprinkle breadcrumbs evenly over the mac and cheese. Close the crisping lid and select the 'Broil' function for 1-2 minutes, or until the breadcrumbs are golden brown. Keep a close eye on it; the Foodi's broiler is quite powerful, and the breadcrumbs can go from perfectly toasted to burnt in a flash.
- Once done, let the mac and cheese sit for a couple of minutes. This allows the sauce to thicken slightly and the flavors to meld. Serve hot, and watch as it disappears faster than you can say 'comfort food.' A dear friend, who's a chef, once suggested a small sprinkle of smoked paprika on top before serving, and it's been my go-to ever since for that subtle smoky finish.
Notes
- Pressure cooking pasta — Be sure to stir the macaroni and water before pressure cooking to prevent sticking.
- Cheese melting — Always melt cheese on a low heat setting to avoid separating the fats and proteins.
- Resting time — Allowing the mac and cheese to rest for a few minutes after cooking will thicken the sauce and improve the flavor.
Nutrition
Nutrition Facts
Creamy Ninja Foodi Mac and Cheese Delight
Amount per Serving
Calories
905
% Daily Value*
Fat
50
g
77
%
Saturated Fat
29
g
181
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
158
mg
53
%
Sodium
1309
mg
57
%
Potassium
502
mg
14
%
Carbohydrates
73
g
24
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
40
g
80
%
Vitamin A
1501
IU
30
%
Vitamin C
1
mg
1
%
Calcium
892
mg
89
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Recommended
Comments
No Comments