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.