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Ninja Foodi Mac and Cheese

5 from 2 votes
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Check out our recipe for Ninja Foodi Mac and Cheese

One of the most popular comfort food side dishes has to be mac and cheese! It’s the perfect side dish, or even main dish and everyone loves it…especially kids! Even though it’s not difficult to make, we often find ourselves making the boxed version either with a powdered or liquid cheese sauce. Well, with the help of the Ninja Foodi, things just got easier and even more delicious!

This recipe was made using the Ninja® Foodi® 14-in-1 8-qt. XL Pressure Cooker Steam Fryer with SmartLid™

Ninja Foodi mac and cheese can be made with a variety of cheeses and pasta. Heck, I’ve even added veggies! For this recipe, my noodle of choice was the large macaroni noodle and I used a combination of cheeses, including sharp cheddar cheese. But, you can use any pasta, including whole-wheat or gluten-free pasta (cook time will need to be adjusted for these types of pasta), and any cheese. You can even change things up and use gruyere, gouda, parmesan cheese, fontina, or Monterey jack cheese!

Ninja Foodi Mac and Cheese

Homemade mac and cheese even makes great leftovers that are perfect for a snack the next day! If you have leftovers, you’ll need to add some additional milk to increase the creaminess.

Ninja Foodi Mac and Cheese

Tips for making Ninja Foodi Mac and Cheese

How do you keep mac and cheese creamy?

Mac and cheese has a lot of starch from the pasta, especially if making a no drain recipe like this one. To increase the creaminess, add a little extra milk. When reheating, you’ll need to add about ½ cup of milk based on the amount of leftovers.

Can I double the recipe?

Yes! You can double this recipe. When doubling, double all ingredients except the chicken broth. Instead of doubling the chicken broth, only add an additional 3 cups instead of 4 cups.

Can I use water instead of chicken broth?

Technically, yes. But, the chicken broth adds so much extra flavor to the pasta. If you use water, the flavor will be more “watered down” and not as rich and delicious.

What if I want to cook a different type of pasta in the Ninja Foodi?

No problem! Simply use this calculation for al dente pasta: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 2. 5-2=3. Pressure cook for 3 minutes.

If you prefer your pasta cooked a little more: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 1. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 1. 5-1=4. Pressure cook for 4 minutes.

If you prefer your pasta completely cooked and tender: Take the recommended cooking time that is on the box of pasta and divide by 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Pressure cook for 5 minutes.

What are the 3 best cheeses for mac and cheese?

The most commonly used cheese for mac and cheese is cheddar. It has a great flavor and melts into a creamy sauce easily. I like to use different types of cheddar; sharp, mild, white, etc.. Monterey jack and colby jack are great additons to mac and cheese for the same reasons.

Ninja Foodi Mac and Cheese

Ninja Foodi Mac and Cheese

Ingredient substitutions and tips for making Ninja Foodi Mac and Cheese


The full ingredient list is found at the bottom of the post in the recipe card.

Butter- If you prefer, you can use margarine or light cooking oil.

Salt and Pepper– Use to taste. If desired, both can be omitted.

Chicken Broth- Water can be used, but the chicken broth adds extra flavor. For a lower sodium option, you can use low sodium chicken broth instead.

Pasta- I used penne pasta but you can use your favorite type of pasta for this recipe. I would recommend using short pasta instead of long pasta like spaghetti. If you are using a different shape of pasta, follow these instructions to determine the proper pressure cooking time: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 2. 5-2=3. Pressure cook for 3 minutes.

Milk- I used whole milk but feel free to use skim, 1% or 2%. If you want it to be extra rich, you can even use heavy cream instead.

Cheese- Use shredded cheese. Cheese that you shred yourself tends to be creamier and less stringy but is more work. Store-bought shredded works just fine. Choose cheeses that you like the taste of. For this recipe, I used mild cheddar, sharp cheddar, white cheddar, mozzarella, and provolone but you can use any of your favorite cheeses. I would recommend starting with a base of cheddar to get the initial creaminess, but you can add in other cheeses to your liking.

Optional add-ins:
Garlic powder
Hot sauce
Mustard

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Ninja Foodi Mac and Cheese
Ninja Foodi Mac and Cheese
Ninja Foodi Mac and Cheese
Ninja Foodi Mac and Cheese
Ninja Foodi Mac and Cheese
Ninja Foodi Mac and Cheese

Directions for making Ninja Foodi Mac and Cheese:

1. Turn Ninja Foodi on and add the macaroni, chicken broth, salt, and pepper.

2. Close the pressure cooking lid, and move the valve to the seal position. Pressure cook on high pressure for 2-3 minutes.
*If you are using a different shape of pasta, follow these instructions to determine the proper pressure cooking time: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 2. 5-2=3. Pressure cook for 3 minutes.

3. Once the timer beeps and the Ninja Foodi is finished pressure cooking, move the valve to the vent position and quick release the pressure. If a lot of liquid starts to come out of the Ninja Foodi, close the vent, wait 3-5 minutes and then try to release the pressure again. Continue to do this until all pressure has been released.

4. Add the butter and stir until melted and well combined.

5. Add ½ of the cheese and ½ of the milk. Stir until well combined.

6. Continue to add cheese and milk a little at a time, stirring frequently. You may want more or less milk based on your preference. Adjust accordingly.

7. It’s time to eat! Enjoy!!

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Ninja Foodi Mac and Cheese

Recipe

Ninja Foodi Mac and Cheese

Ninja Foodi Mac and Cheese

5 from 2 votes
Rate this Recipe Print Recipe Pin Recipe
Cook Time: 3 minutes
Total Time: 3 minutes
Servings: 8
Calories: 397kcal
Join our Facebook GroupCheck out The Ninja Foodi Community!

Equipment

Ingredients

Optional Add-Ins

Instructions

  • Turn Ninja Foodi on and add the macaroni, chicken broth, salt, and pepper.
  • Close pressure cooking lid, and move valve to the seal position. Pressure cook on high for 2-3 minutes.
    *If you are using a different shape of pasta, follow these instructions to determine the proper pressure cooking time: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 2. 5-2=3. Pressure cook for 3 minutes.
  • Once the timer beeps and the Ninja Foodi is finished pressure cooking, move the valve to the vent position and quick release the pressure. If a lot of liquid starts to come out of the Ninja Foodi, close the vent, wait 3-5 minutes and then try to release the pressure again. Continue to do this until all pressure has been released.
  • Add the butter and stir until melted and well combined.
  • Add ½ of the cheese and ½ of the milk. Stir until well combined.
  • Continue to add cheese and milk a little at a time, stirring frequently. You may want more or less milk based on your preference. Adjust accordingly.
  • It's time to eat! Enjoy!!

Notes

What if I want to cook a different type of pasta in the Ninja Foodi?
No problem! Simply use this calculation for al dente pasta: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 2. 5-2=3. Pressure cook for 3 minutes.
If you prefer your pasta cooked a little more: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 1. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 1. 5-1=4. Pressure cook for 4 minutes.
If you prefer your pasta completely cooked and tender: Take the recommended cooking time that is on the box of pasta and divide by 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Pressure cook for 5 minutes.

Nutrition

Calories: 397kcal | Carbohydrates: 45g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 853mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 471IU | Calcium: 295mg | Iron: 1mg

Nutrition information is provided as a courtesy and is an estimate only.

Have you tried this recipe? Let us know how it turned out in a comment below!

Leave a comment and rate this recipe!

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Lauren Cardona-Tasty Traveler #1

Hi, I'm Lauren but you can call me Tasty Traveler #1!  
I have always had a passion for food, cocktails, and travel.  It has become more pronounced over the last several years since I have had the opportunity to do so many of the things that I love. 
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Luis Cardona-Tasty Traveler #2

Hi, I'm Lauren but you can call me Tasty Traveler #1!  
Hi, I'm Luis! (I like to think of myself as Tasty Traveler #1 but Lauren says I'm Tasty Traveler #2!)
I too have a love for food, travel, and all things in between! Over the past several years I have found…
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    5 from 2 votes (1 rating without comment)

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  1. Nancy says

    5 stars
    this is such a good and easy recipe. I’ve even made it with kids on our after school program, letting them measure, add and stir. So much safer than on a stove.

    Reply