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.
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.
- 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.
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Stir everything together until the cheese has melted.
Melt the butter and mix it with the bread crumbs.
Then, cover the macaroni with the bread crumb mixture.
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!
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.
More Pressure Cooker Recipes
Are you looking for more pressure cooker recipes? Here are some to get you started:
- Pressure Cooker Pulled Pork
- Pressure Cooker Chickey Curry
- Pressure Cooker Chilli Con Carne
- Pressure Cooker Chicken Casserole
- Pressure Cooker Beef Stew
- Pressure Cooker Sausage Casserole
Pressure Cooker Macaroni Cheese
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
- Put 700g of the dry macaroni in the pressure cooker bowl, followed by 2L of water.
- Stir it 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.
- 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. 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.
- Melt the 230g butter and mix it with the 200g of bread crumbs.
- Cover the macaroni with the bread crumb mixture.
- 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.
- 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: 1Amount Per Serving: Calories: 1017Total Fat: 77gSaturated Fat: 46gTrans Fat: 3gUnsaturated Fat: 24gCholesterol: 219mgSodium: 1586mgCarbohydrates: 50gFiber: 3gSugar: 4gProtein: 31g