Mac And Cheese In Your Ninja Multi-Cooker

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RECIPE FOR MAC AND CHEESE IN NINJA MULTI COOKER

Preparing mac and cheese in your Ninja Multi-Cooker is straightforward and yields a creamy, flavourful dish. Here’s a simple recipe to guide you:

Ingredients:

  • 4 cups water
  • 16 ounces elbow macaroni
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 2 cups whole milk
  • 1 can (15 ounces) evaporated milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon mustard powder (optional)
  • Freshly ground black pepper, to taste

Instructions:

  1. Add Pasta and Water: Place the uncooked elbow macaroni into the inner pot of your Ninja Multi-Cooker. Pour in the 4 cups of water and add 1 teaspoon of sea salt. Stir to ensure the pasta is evenly distributed.
  2. Pressure Cook: Close the lid, set the valve to the ‘Seal’ position, and select the ‘Pressure Cook’ function. Set the timer for 4 minutes on high pressure.
  3. Quick Release: Once the cooking cycle is complete, perform a quick release by carefully moving the valve to the ‘Vent’ position.
  4. Add Dairy and Seasonings: Open the lid and add the 2 tablespoons of butter, stirring until melted. Pour in the whole milk and evaporated milk, mixing well. If desired, add garlic powder and mustard powder for extra flavour.
  5. Add Cheese: Gradually add the shredded sharp cheddar and mozzarella cheeses, stirring continuously until the cheese is fully melted and the sauce is smooth.
  6. Season: Taste and adjust seasoning with freshly ground black pepper as needed.
  7. Serve: Once the mac and cheese is creamy and well-mixed, serve immediately.

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