Multi-Cooker Cheddar Gruyere Macaroni and Cheese

Total Time Prep: 15 min. Pressure-Cook: 3 min. Air-Fry: 7 min.
Yield 12 servings
Test Kitchen Approved
You can't beat this rich and creamy Ninja Foodi mac and cheese. This multi-cooker recipe is a new twist on the original. —Robin Haas, Cranston, Rhode Island

Ingredients

  • 4 cups water
  • 2 teaspoons canola oil
  • 16 ounces uncooked elbow macaroni
  • 2-1/2 teaspoons ground mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 2-3/4 cups half-and-half
  • 1/2 cup unsalted butter, cubed and divided
  • 1-1/4 pounds cheddar cheese, shredded (5 cups)
  • 3/4 pound Gruyere or Emmenthaler cheese, shredded (3 cups)
  • 1 cup crushed Ritz crackers (about 25 crackers)
  • Chopped fresh chives

Directions

  1. Add macaroni, water and oil to inner pot of large multi-cooker; stir. Lock pressure lid. Press pressure function; select custom. Press timer; set to 3 minutes. Start.
  2. Let pressure release naturally for 2 minutes; quick-release any remaining pressure. Whisk ground mustard, onion powder, white pepper and nutmeg into half-and-half. Pour over macaroni. Stir in 4 tablespoons butter and cheeses until thoroughly combined and melted. Melt remaining 4 tablespoons butter; stir in cracker crumbs. Sprinkle over macaroni.
  3. Cover with air frying lid. Press air fry function; set to custom. Press timer; set to 7 minutes. Start. Cook until crumbs are golden brown. Just before serving, sprinkle with chives..

Nutrition Facts

1 cup: 635 calories, 42g fat (23g saturated fat), 126mg cholesterol, 604mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 27g protein.

You can't beat this rich and creamy Ninja Foodi mac and cheese. This multi-cooker recipe is a new twist on the original. —Robin Haas, Cranston, Rhode Island
Recipe Creator

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