Making homemade mac and cheese has been on my to-do list for a while now. But I keep putting it off because I thought it was going to be time-consuming. Boy was I wrong! This yummy, cheesy Mac and Cheese took me 15 minutes from start to finish, and that includes the time it took for my Ninja Foodi to pressurize. If you do not have a Ninja Foodi you can make this in any pressure cooker.
You will need the following –
16 ounces Elbow Macaroni – I used 1 box of large elbow macaroni
4 Cups of Chicken Broth – or one 32 ounce container
2 Tbsp Butter
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Pepper
2 Cups Finely Shredded Cheddar Cheese
1 Cup Finely Shredded Mozzarella Cheese
1/2 Cup Finely Shredded/Grated Parmesan Cheese
1/2 to 1 Cup of Whole Milk
This is pretty much a dump recipe. In your pressure cooker combine the elbow macaroni, chicken broth, butter, garlic powder, salt and pepper. Secure the lid with the vent closed and set on high for 5 minutes.
It took about 5 minutes for the Ninja Foodi to pressurize for a total of 10 minutes.
Do a quick release – this means flip that little vent to open and let all the steam out. Be careful with this step. Do not flip the vent with your hand or arm over the vent. And be sure there is nothing above the vent as well. I like to open the vent on our kitchen island so there is nothing above it.
Remove the lid and now it’s time to start stirring!
First, stir in 1/2 cup of milk.
Then start taking your cheese and stirring it in. You need to work fast because you are relying on the heat from the noodles to melt the cheese, that’s why I suggest finely shredded. But at the same time, you don’t want to overload the pot with cheese. I put in no more than a cup a time until all the cheese was melted.
If your mac and cheese looks a little dry this is when you can add a little more milk.
You may want to salt and pepper a little more to taste.
This was a very simple, quick and tasty way to make homemade mac and cheese.
Don’t forget to check out some of our other Ninja Foodi recipes like our rotisserie style chicken. It’s another crowd pleaser!
Pressure Cooker Mac and Cheese
- 16 ounces Macaroni Noodles
- 4 cups Chicken Broth or 32 ounce container
- 2 Tbsp Butter
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 cups Cheddar Cheese, finely shredded
- 1 cup Mozzarella Cheese, finely shredded
- 1/2 cup Parmesan Cheese, finely shredded
- 1/2-1 cup Whole Milk
- Pour the noodles, chicken broth, butter, garlic powder, pepper and salt into pressure cooker and secure lid with vent closed
- Set pressure cooker for 5 minutes on high
- Do a quick release
- Stir in 1/2 cup of milk
- Stir in the cheese in 1 to 1 1/2 cup intervals, until all is melted
- If dry, add more milk
- Salt and pepper to taste