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Pressure Cooker Macaroni Cheese

Macaroni cheese, a classic comfort food, is a family favourite made effortlessly in an electric pressure cooker. This dish combines soft pasta and a creamy cheese sauce, offering a quick, tasty meal that’s both delicious and easy to prepare.

macaroni cheese on plate with two florets of broccoli

What You Need:

I followed the recipe from the booklet that came with the Ninja Foodi MAX Multi-Cooker (you can download the “Inspiration Guide” to see it and more recipes.

I made it in my Ninja Foodi 15-in-1, and it worked perfectly!

Before you make this macaroni and cheese know that it makes a lot! The recipe from Ninja Kitchen advises that it makes 6 to 8 servings – but I think it makes more like 10 portions. It’s a rich and very filling recipe – but also very delicious.

Although I haven’t done it myself, you can try halving the ingredients to make a smaller amount. Or, you can keep the leftovers for a meal another day – more details about storing and freezing below.

For exact ingredients and concise ingredients please head to the recipe card at the bottom of this post.

ingredients laid out for macaroni cheese in a Ninja Foodi (pressure cooker function). Macaroni, cheese, breadcrumbs, double cream, mustard, butter, seasonings
  • Macaroni
  • Water
  • Double cream
  • Seasonings: salt, pepper, onion powder, garlic powder, mustard powder (I substituted with mustard from a jar)
  • Cheddar cheese
  • Breadcrumbs
  • Butter

Making It

The first step is to put the dry macaroni in the pressure cooker bowl, followed by the water. Give it a stir about before closing the lid and setting the pressure release valve to the “SEAL” position. Select the “PRESSURE” function and set off at low for 0 minutes. Yes – you read that right – zero minutes.

At the end of the pressure cooking, leave the pressure to naturally release for 14 minutes before doing a quick release by carefully moving the valve to “VENT.”

Once the pressure has fully released remove the lid. Add the remaining ingredients, except the bread crumbs and butter, to the pot.

mix the cheese in with the macaroni

Stir everything together until the cheese has melted.

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Melt the butter and mix it with the bread crumbs.

mix melted butter in with the bread crumbs

Then, cover the macaroni with the bread crumb mixture.

breadcrumbs on macaroni in pressure cooker bowl

Set the Ninja Foodi to the “AIR CRISP” mode and set the temperature to 180°C and the timer to 7 minutes.

At the end of the air crisping time the macaroni cheese will be a golden brown, baked and ready to enjoy!

baked macaroni cheese in a Ninja Foodi bowl with a serving on a plate with a broccoli.

How To Store Macaroni Cheese

Allow the macaroni cheese to cool to room temperature and transfer to an airtight container. Store the container in the refrigerator. Properly stored, macaroni cheese can last for up to 3-5 days.

If you want to store it for a longer period, macaroni cheese can be frozen. Put it in a freezer-safe container or heavy-duty freezer bags. It can last for about two months in the freezer. Note that freezing may slightly alter the texture, especially the creaminess of the sauce.

macaroni cheese on a plate next to some broccoli

More Pressure Cooker Recipes

Are you looking for more pressure cooker recipes? Here are some to get you started:

macaroni cheese on a plate

Pressure Cooker Macaroni Cheese

Yield: 8 to 10 Servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Macaroni cheese is the perfect comfort food - and it's super easy to cook in a electric pressure cooker.

Ingredients

  • 700g dried macaroni
  • 2L water
  • 480ml double cream
  • 2 tsp salt
  • 1 tsp pepper
  • 1.5 tsp each of onion powder and garlic powder
  • 1 tbsp mustard (or 1 tsp mustard powder)
  • 720g Cheddar cheese, grated
  • 200g panko breadcrumbs
  • 230g butter, melted

Instructions

    1. Put 700g of the dry macaroni in the pressure cooker bowl, followed by 2L of water.
    2. Stir it before closing the lid and setting the pressure release valve to the “SEAL” position.
    3. Select the “PRESSURE” function and set off at low for 0 minutes.
    4. At the end of the pressure cooking, leave the pressure to naturally release for 14 minutes before doing a quick release by carefully moving the valve to “VENT.”
    5. Once the pressure has fully released remove the lid. Add the remaining ingredients, except the bread crumbs and butter, to the pot. Stir in the 480ml of double cream, 2 tsp salt, 1 tsp pepper, 1.5 tsp each of onion powder and garlic powder, 1 tbsp mustard (or 1 tsp mustard powder) and 720g grated Cheddar cheese. Stir everything together until the cheese has melted.
    6. Melt the 230g butter and mix it with the 200g of bread crumbs.
    7. Cover the macaroni with the bread crumb mixture.
    8. Set the Ninja Foodi (or different multi-cooker) to the “AIR CRISP” mode and set the temperature to 180°C and the timer to 7 minutes.
    9. At the end of the air crisping time the macaroni cheese will be a golden brown, baked and ready to enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1017Total Fat: 77gSaturated Fat: 46gTrans Fat: 3gUnsaturated Fat: 24gCholesterol: 219mgSodium: 1586mgCarbohydrates: 50gFiber: 3gSugar: 4gProtein: 31g

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