Ninja Foodi Macaroni And Cheese Recipes

NINJA FOODI MACARONI AND CHEESE

Steps:

• Add your chicken broth, 1 cup of your heavy whipping cream and elbow macaroni into your pot, stir.
• Close your pressure cooker lid & steam valve. Set to high for 3 minutes. Allow to naturally release pressure for 1 minute 30 seconds, then release rest of steam.
• Lift lid and stir in 3 tbsp of butter, allow this to melt. Then sprinkle in 2 c. of your cheese and stir until melted. Add remaining 1/4 c of whipping cream. Season with a pinch of pepper, salt and garlic salt, stir. Can serve now or follow next steps to melt more cheese on the top.
• Sprinkle 1 c. of cheese on top of cooked mac and cheese. I use 1/3 c. of each: sharp cheddar, parmesan, and Mexican cheese blend. Can add diced green onions at this time if desired.
• Close air crisp lid, push air crisp button at 400 degrees for 5 minutes. Check, add additional minutes if desired (to crisp up further).

HOMEMADE MACARONI AND CHEESE RECIPE IN NINJA FOODI

Steps:

• Add entire box of Pasta and four cups of water into Ninja Foodi Pressure cooker on HIGH for 6 MINUTES, quick release. There should be no water left. Once macaroni noodles are tender and ready, move onto step two of this recipe.
• Leaving your cooked macaroni noodles in the pressure cooker bowl, and while hot, add nearly all of the shredded cheese (reserving a bit for a top layer), pats of butter, heavy whipping cream and salt and pepper.
• Mix all ingredients well.
• Top macaroni with last bit of shredded cheese and close up with the Air Fryer lid.
• Air Fry macaroni for 5-7 minutes at 400 degrees.
• Open lid and check on melted cheese. Macaroni is ready when top is bubble and slightly brown.