Ninja Pressure Cooker Kraft Mac Cheese Recipe 45

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PRESSURE COOKER MAC AND CHEESE



Pressure Cooker Mac and Cheese image

Make this fabulous Pressure Cooker Mac and Cheese in less than 30 minutes, easy to make in the Ninja Foodi or Instant Pot plus naturally gluten-free too!

Provided by Kristy Still

Categories     Recipes

Time 25m

Number Of Ingredients 15

1 Lb Ground Beef
16 oz Box of Rotini Pasta or Gluten-Free Pasta
4 Cups Beef Broth or Water Water
14.5 oz Can of Diced Tomatoes (Drained)
1 Can Diced Chilies
2 Cups Cheddar Shredded Cheese
2 Cups Mexican Shredded Cheese
2 Tbsp Butter
1/2 Cup Milk
1/2 Cup Sour Cream
Toppings - Cilantro (Tomatoes, Sour Cream, Avocado, Salsa)
Taco Seasoning (Optional - See Note)
Onion Powder (Optional - See Note)
Garlic Salt (Optional - See Note)
Salt/Pepper to Taste

Steps:

  • Start by putting the pressure cooker on the saute function and brown the ground beef. (Instant Pot or Ninja Foodi)
  • If you are using taco seasoning, add it in at this point following the package instructions. (NOTE - If you do not use seasoning, add in 1/2 tsp onion powder and 1/2 tsp garlic salt into the meat for flavoring.) It works best to use lean ground beef, so you do not have to drain it, but if you need to, drain the meat and return to the pot.
  • Hit off on the Ninja Foodi or cancel on the Instant Pot to turn it off.
  • Once the meat is done cooking, add in the pasta, water, tomatoes, and chilies. Make sure the pasta is fully under the water as much as possible.
  • Secure the pressure cooker lid and set the nozzle to 'seal'.
  • Cook on manual high pressure for 6 minutes.
  • Quick-release the pressure, immediately after the 6 minutes, move the nozzle to vent and release the steam.
  • Open the lid and stir in the cheese, 1 cup at a time. Add a cup, stir and then add another. (Be sure to do 1 cup at a time and stir in between)
  • Stir in the butter, milk, and sour cream until all is mixed well.
  • Serve in a dish topped with toppings of your choice.

Nutrition Facts : ServingSize 1 g, Calories 624 kcal, Carbohydrate 39 g, Protein 34 g, Fat 37 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 118 mg, Sodium 628 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 14 g

KRAFT MAC AND CHEESE IN A PRESSURE COOKER



Kraft Mac and Cheese in a Pressure Cooker image

Made Kraft mac and cheese in a pressure cooker yet? It's easy! With no draining required we've figured out how to make boxed macaroni in our Instant Pot!

Provided by The Typical Mom

Categories     Entree     Main Course

Time 13m

Number Of Ingredients 5

1 box macaroni and cheese
1/4 c milk (amount varies depending on how thick you want it)
1 1/2 - 1 3/4 c water (increased amount if you are adding hot dogs)
4 tbsp butter
2 hot dogs (optional, sliced)

Steps:

  • Add 1 1/2 c water into your pressure cooker, 1 3/4 c if you are adding hot dogs.
  • Add the noodles from your box of boxed macaroni and cheese, stir well so the water becomes a bit murky meaning the slight powder on the noodles is washed off. Add sliced hot dogs now if you want to add them. Stir again.
  • Close lid and steam valve and set to pressure high for 3 minutes.
  • Allow to naturally release for about 2 min. just so water doesn't spray out a bit when you release the pressure. Release rest of steam and open lid. Turn pot off.
  • Stir and break up noodles with a spoon, do not drain. Add butter and allow it to melt.
  • Pour in your packet of dry cheese and stir until dissolved. If you want it thinner add some of your milk slowly until it's the consistency you want. Serve!!

Nutrition Facts : ServingSize 3 oz, Calories 337 kcal, Carbohydrate 28 g, Protein 9 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 654 mg

NINJA PRESSURE COOKER KRAFT MAC & CHEESE RECIPE - (4/5)



Ninja Pressure Cooker Kraft Mac & Cheese Recipe - (4/5) image

Provided by á-11135

Number Of Ingredients 4

2 cups water
1 box macaroni and cheese, including cheese packet
1/4 cup butter
1/4 cup milk

Steps:

  • Put in the water, and add the macaroni. Place the lid and turn to 250°F. Set the timer for 10 minutes. Take off the lid and stir frequently for 4 minutes or until water is evaporated. Take the pot out of the Ninja Pressure Cooker to stop the cooking. Add the 1/4 cup butter, 1/4 cup milk and cheese packet. Stir. Serve. Total time 14 minutes.

HOMEMADE MACARONI AND CHEESE RECIPE IN NINJA FOODI



Homemade Macaroni and Cheese Recipe in Ninja Foodi image

20 Minute Ninja Foodi Homemade Macaroni and Cheese with bubbling brown cheese layer on top - a delicious and quick main dish pressure cooker and air fryer dinner (or side!)

Provided by Trisha Haas - Salty Side Dish

Categories     Ninja Foodi

Time 20m

Number Of Ingredients 6

16 oz. box of Macaroni Elbows
6 tablespoons of Butter
4 cups of Water
1 cup of Heavy whipping cream
16 oz. of Shredded Cheddar Cheese (or your fav cheese)
Salt & Pepper

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.

Nutrition Facts : ServingSize 1 g, Calories 692 kcal, Carbohydrate 34 g, Protein 24 g, Fat 52 g, SaturatedFat 31 g, TransFat 2 g, Cholesterol 150 mg, Sodium 652 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 16 g

NINJA FOODI MACARONI AND CHEESE



Ninja Foodi Macaroni and Cheese image

Creamy Ninja Foodi macaroni and cheese recipe that is the BEST pressure cooker mac and cheese you'll ever make in under 15 minutes flat! Cheesy perfection.

Provided by The Typical Mom

Categories     Entree     Main Course

Number Of Ingredients 8

2 1/2 c elbow macaroni (small size is what we use)
2 c chicken broth
3 tbsp butter
3 c cheese (I use 2 1/3 c. sharp cheddar, 1/3 c. parmesan, and 1/3 c. Mexican cheese blend)
1 1/4 c heavy cream
1/4 tsp salt
1/4 tsp garlic salt
1 pinch pepper (you can add more, I just like a small pinch)

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).

Nutrition Facts : Calories 799 kcal, Carbohydrate 55 g, Protein 27 g, Fat 52 g, SaturatedFat 33 g, Cholesterol 171 mg, Sodium 746 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PRESSURE COOKER MAC AND CHEESE RECIPE - (4.4/5)



Pressure Cooker Mac and Cheese Recipe - (4.4/5) image

Provided by Wendy2e

Number Of Ingredients 8

2 1/2 Cups elbow macaroni
2 teaspoons chicken base mixed in 2 cups
1 cup water
2 tablespoons butter
1 tablespoons parmesan cheese, grated
2 cups sharp cheddar cheese, shredded
2 ounces cream cheese
1 teaspoon yellow mustard

Steps:

  • Add macaroni, chicken base mixed with water, butter and parmesan in pressure cooker. Cook on high pressure for 6 minutes Perform a quick release and stir in the cheeses and mustard until melted and creamy. Serve immediately.

CREAMY PRESSURE COOKER MACARONI AND CHEESE



Creamy Pressure Cooker Macaroni and Cheese image

This yummy, creamy macaroni and cheese is the perfect comfort food! Super simple to make in a pressure cooker, you will have this on the table in no time.

Provided by Christina

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes

Time 30m

Yield 8

Number Of Ingredients 10

4 cups water
1 (16 ounce) package elbow macaroni
3 tablespoons butter, softened
2 teaspoons dry mustard powder
1 ½ teaspoons hot sauce (such as Frank's® RedHot®)
1 teaspoon salt, or more to taste
12 ounces American cheese, cubed
1 (6 ounce) package processed cheese (such as Velveeta®), cubed
¼ cup grated Parmesan cheese
½ cup heavy whipping cream, or more to taste

Steps:

  • Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.

Nutrition Facts : Calories 541 calories, Carbohydrate 44.8 g, Cholesterol 90.8 mg, Fat 30.2 g, Fiber 1.8 g, Protein 22.1 g, SaturatedFat 18.3 g, Sodium 1294.1 mg, Sugar 3.3 g

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