Ninja Foodi Mac & Cheese
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- Äas pĆidĂĄn 24. 07. 2024
- One-pot, creamy mac & cheese that tastes like you made it with velveeta... but NO VELVEETA needed! Use your favorite cheeses and create a mac and cheese that is both kid and adult approved! The best part, it reheats beautifully. đđđ CLICK FOR RECIPE & DETAILS đđđ
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You can find the written recipe on The Salted Pepper website: thesaltedpepper.com/ninja-foo...
The following links may contain affiliate links and I may earn a commission if you make a purchase after clicking a link. As an Amazon Affiliate, I earn from qualifying purchases.
Products I used in this video:
6"x 2" Fat Daddio pan: amzn.to/2YcvgQF
Silicone covers:
Measuring cups: www.pamperedchef.com/pws/thes...
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You can visit The Salted Pepper's Amazon store to see the products I use in my kitchen: amazon.com/shop/thesaltedpepper
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What I like about your recipes is that you always give the alternatives for ingredients .
Thank you so much đ
Looks great, Louise...will be trying this, for sure! Thanksđ
Hope you like it!
Looks great!! Can't wait to make this one too!! Thank you so much!!
Hope you like it!
I made this yesterday!! Thank you and thank you for doing it all at once in the Foodie. I got the fat dadio pan and covers like you use and it worked perfect just like you said it would!! Thanks again so much!!
I'm so glad you enjoyed it!
Louise!!! This recipe was simply magic! I doubled the recipe and, at the end, added an extra tbsp of butter and 1/2 cup of half and half to thin it out a bit more. My husband said that it might be the best mac and cheese he's ever had, and for me, easy peasy puts it right over the top. Thanks a bunch!
Wonderful!
What cheeses did you use?
Can't wait to try this! Looks so yummy! Thank you! â„
Hope you enjoy!
Love! Thank you for this
You're so welcome!
Love this simple recipe! Iâm making this
Hope you enjoy it!
Made this for a second time tonight. Yummy! This is my favorite channel for recipes for the ninja foodie pressure cooker! Thank you!
Glad you enjoy it!
Did you use the same cheeses that sure did in her video?
@@jbehr1226 I just used yellow cheddar cheese.
That was nice and simple. Definitely would be a great side dish for Sunday Brunch. I'm picturing that on the plate with the sauted spinach and grape tomatoes. Yummy
Sounds great!
Thanks for another delicious recipe... take care.
Thank you! You too!
Great video and thank you for sharing
Thanks for watching!
You have me super excited to get using my ninja foodie. Thank you â€ïžâ€ïž
Hope you enjoy it!
This is really good and it is actually really close to noodles and company... It's really good. Thanks
Thank you, I'm so glad you enjoyed it!
Thank you!!!
Thank you Louise! It was So Creamy
Loved it
Glad you enjoyed it!
Awesome recipe! Simple ingredients and it is so much better than the box stuff most people feed their kids! Need to get myself one of these ninja's.
It's so amazing! The mac & cheese and the Ninja Foodi!
I'd always been intimidated when it came to making a roux - actually, never tried for fear of messing it up. I used this recipe and made my first ever roux, and homemade mac and cheese - it came out perfect! Thanks coming your way Louise!
I'm so glad you enjoyed it and thank you so much for the nice comments and the $20.00! You made my day!
Good afternoon Louise,I have to wait for the video in the Uk.looking forward to seeing it
Hope you like it!
You made my day with this one!
My goodness, that is generous of you! Thank you so much! I hope you love the mac and cheese!
I have wanted to ask you about this recipe. But I kept forgetting and now you are making it!!!! Thanks again for your wonderful presentation. My son and I are going to love it! Greetings from Berlin. âđŒđđŒâđŒđđŒâđŒđđŒâđŒđđŒâđŒ đ
My pleasure đ
Sounds like another winner!
Thanks!
I just tried it with the corn and you have the toe taste buds of an angel!!! this was
I hope you enjoyed it!
I'm new to your channel I absolutely love watching you and all the delicious foods you cook
Where is this pan from so I can buy one thank you.
I'm not sure which pan you are referring to.
I am making this tonight along with some BBQ Chicken in my Mega Chef 14 Qt Pressure cooker. Thanks for this it looks Amazing
I hope you enjoy it!
I havenât made this version yet. I did make your Bacon and MAC recipe itâs incredibly delicious.
Thank you!
Yes! Jalapeño peppers, corn and SMOKED PAPRIKA!!! The đŁ
I've always wanted a recipe for Ninja foodie mac and cheese! Trying this tomorrow!
Hope you like it!
Thank you for another delicious recipe đ I love how you make everything you cook so easy to follow, could I just ask where you got the oven gloves from please?
I bought them on Amazon, they are sold singularly though. Here is the link (aff link): amzn.to/3HbDLk6
I am in love with how fast that came together!! This video is now saved in favorites!
Louise, you look beautiful today - Love your hair đđđ
Thanks so much đ I hope you love the mac & cheese!
@@TheSaltedPepper I have to make this ASAP! In Canada, what would be comparible to sharp cheddar and monterey jack cheese? Ive never seen this here. Help?
Presidentâs Choice has extra old cheddar and Monterey Jack cheese. I'm in western Canada and found them at Superstore
Looks awesome! If I were to do a bread crumb topping do you suggest I broil, bake or air fry this? And for how long?
I would add some more moisture (milk) and add the crumb topping and then broil
I talked my sister and her husband into buying the 6.5 qrt Foodie, lol, they love you're channel. They now refer to the foodie as the, "Mothership".
Love it!!
Now that looks like my kind of dish, deeeeeelicious
Hope you enjoy it!
Love this! It's the closest I have seen to making "real" Mac and Cheese on the stove, but I do have a question. I was always told not to pressure cook milk. Is evaporated milk different?
Evaporated milk does seem handle pressure cooking better than regular milk, but it also has to do with it being in a covered pan and directly boiling in the inner pot.
I wonder if the dry Mac & Cheese topping that Costco now sells would be good to add to it as well? I havenât bought any cuz itâs probably not that healthy. This looks so much healthier. Personally, for my 2 gâkids who donât eat a lot of healthy meats/proteins, I think adding a nice amount of broccoli would be good. Yum. ALSO, Louise, do you have another recipe we can use up the rest of the Carnation milk can in? Any idea at the top of your head? Thanks so much for the recipe. Weâre having your Mac and Cheese tonight for dinner. Yum. My husband loves all the recipes Iâve done so far in my Foodie. Thanks for all your wonderful tips.
wht pan do u use on the grill tray ?is it cake aluminium or other?
All I can say is YUM!
Hi Tony! It is so easy and good!
I love Mac cheese it so yummy
Me too!!
How long do you set it for if you double the recipe ?
Trying this tomorrow and Iâm so excited!
Question on reheating (I live alone, so recipes that reheat well is important to me đ) - when you say add a little milk and reheat in the Foodi on low, do you put it in a dish and cook, or do you put it in a pan like the one for the roux and pop that in the Foodi? Since Iâm thinking Iâll be reheating single servings, Iâm trying to figure out whatâs best.
I would probably put it in a pan with a little milk and cover it, then use the steam function with 2 cups of water in the pot to reheat.
@@TheSaltedPepper thank you!!
I want to make this for my Fourth of July party. If I double the recipe how much water do I use for the pasta. I know I will have to double everything else just not sure of the water amount
I would use enough water to just cover the pasta and decrease the time to 2 minutes because it will take longer to build the pressure with double the ingredients.
Like LuckyCharmzz, I have a question about proportions when halving or doubling this recipe in terms of how much water for the pasta and how much roux... I can figure out the cheese ;-). I've never been successful making an edible mac and cheese in a pressure cooker...
For this recipe, you would double the water and the pasta, but maybe decrease the time by 1 minute. The more liquid, the longer the time to pressure and the longer it's cooking. Halving it, use half the pasta and half the water, no change in time. As far as the roux goes, I would use half the butter and flour for half a batch and twice as much for a double batch. I have tested the recipe using half the ingredients, but not doubling it. Please let me know if you double it and how it works for you.
I tried this recipe for the first time today, thanks Louise. I doubled the recipe and followed the cook times as written. I have the 8qt Ninja Foodi and live in the mountains of Colorado at 6600 ft. Turned out perfect and my whole family loved it.
Wonderful and super easy ..where can I order grater please?
I have had that grater forever and have no idea where I got it. Sorry!
Is there a written recipe that I can do a quick reference?
I want to half the recipe, so will only be cooking 1/2 cup macaroni - do I half the liquid and/or cook time?
half the liquid, but the cook time is the same. I tested the recipe with half a batch the first time and it worked great!
In a previous video you said that you replaced your Foodi liner pan. Did you save the old one? I recently ordered a new liner, and I kept the first liner for air fryer use only. I was stunned at how quickly it was delivered with standard shipping. Then I checked the return address which was Curtis Bay, Maryland. I live in Western Maryland, and thatâs not very far to travel. Still, I cannot say enough what a bargain it is to have a second liner for only about $30. About the macaroni and cheese; the one tip Paula Deen gave with her recipe that I live by is to cook the macaroni beyond al dente so that it isnât as thirsty to drink up the cheese sauce and dry it out. The good news; if your dish is too dry you can always add a little more water or milk, and take it back under pressure for just a minute or two.
I did keep my old liner and I use it to test recipes. Where in Western Maryland are you? I grew up in Annapolis and my mom lives in Frostburg now.
The Salted Pepper Hagerstown. Itâs away from DC and Baltimore but not so far out in the wilderness. Thereâs a lot of Amish and Mennonites here. On my way home from a trip once, I got off the the interstate to buy gas. While standing at the pump I just voiced out loud, âThis place is more like home than home.â I lived in Laurel then. Less than two years later and this is where I live. I can walk to that gas station.
This looks delicious. I donât care for canned milk but I see a lot of people using it for Mac and cheese. Can it be subbed for regular milk or half and half? Thanks in advance.
Stay well
I'm sure you can and I go over my suggestions in the written post: thesaltedpepper.com/ninja-foodi-mac-cheese/
The Salted Pepper Thank you! Stay well!
I'd love to see a chili mac recipe!
That's a great idea!
Made this recipe last night! It was amazing! I did it with half and half and it worked fine. I also just used a small steel mixing bowl instead of the flat pan for the Roux and it worked great as well. Only thing for me personally I found the noodles were a little too firm still for my liking so I would pressure cook a minute longer or if you wanna throw some breadcrumbs on and extra cheese and use the air crisp lid for about 5-7 min then it cooks the noodles perfectly!!! Family loved it!! I also added some spices to the Roux after it was cooked before mixing it in with the noodles. Some mustard powder, thyme, salt, paper, and Cayenne pepper like I usually add. Awesome recipe and saves TONS of time compared to on the stove and in the oven. Thanks Louise đđ
Pepper not paper lol
I'm so glad you enjoyed it!
Where do you get those inner pots? Can you use Pyrex?
The pans I use are in my Amazon store: amazon.com/shop/thesaltedpepper I have heard that Pyrex is coming out with a line of products designed for pressure cooking. I don't use glass (except for canning jars) because they can crack, especially if they have hairline cracks already.
Would there be any major changes if I wanted to do cauliflower instead of macaroni?
Yes, major changes. It would be a completely different process and cook time. I would not PC the cauliflower or if I did, it would be done whole. I want to make cauliflower mac & cheese and it's on my list.
Me too I love mac & cheese with cauliflower and broccoli would love to watch how to do this. I am planning on getting a Ninja this weekend so watching a lot of vids.
The Salted Pepper Please would love to watch this.
Could I use heavy cream instead...I don't have evaporated milk
That should be fine. You can also use a little water to thin it out some.
What kin of flour would you suggest . I have celiac disease..
I've read that Bob's Red Mill has an all purpose gluten free flour that works great in a roux. Please let me know if you try it! I've also made a roux with coconut flour before, but I didn't test it in this recipe and I'm not sure if the flavors would make the mac and cheese taste funny.
What would change about this if I used fresh homemade pasta
You can also add some powdered English Mustard
If I cook half of this do I reduce pressure cook time and if so because how much?
Same pressure time should work. Because the pot has less liquid in it, it will come to pressure faster, so in this recipe you would actually think about increasing the PC time or the NR time to make sure your noodles are cooked. However, the first time you make it, I would leave the time alone and see how the noodles are for you.
@@TheSaltedPepper sorry still learning. What is NR?
What is the purpose for evaporated milk? Can just regular milk be used? Thanks!
Milk tends to split under pressure and I think the evaporated milk gives a richer flavor with less liquid. You can make it with regular milk, just make the butter and flour roux without the milk and after the PC time is up stir some milk into the roux until you have a thick sauce. Add to the pasta with the cheese and stir.
@@TheSaltedPepper Great info, thanks SO much!!!
Good morning!
Hello there!
OHhhhh.... Mac & Cheese!!!!
I love Mac & Cheese!
What size pan is that?
6âx2â for the 6.5qt ninja foodi.
Can you make this with whole milk instead of evaporated milk?
I don't see why not, I haven't done it, but I do go over that in the written recipe: thesaltedpepper.com/creamy-mac-cheese/
Hello from Australia! I also put corn in my Mac and cheese and some peas too along with a dash of paprika and red chilli flakes đ
That sounds really good!
What is roux and why did you use it?
Roux is a thickener used in cream and cheese sauces. It keeps the cheese nice and creamy and prevents it from splitting. Sometimes when heating cheese, the oils split from it and it looks really greasy, the roux keeps it all together and nice and smooth and velvety.
@@TheSaltedPepper Thanks!
Just started Keto, no pasta will be the death of me.
Jeff and I are trying so hard to eat low carb, too! I have some keto friendly (minor changes needed) recipes coming out soon.
Reheating implies there will be leftovers đ
LOL!
No! There will be no leftovers when you make 1/2 box Elbow Macaroni. Louise, is letting us know how to reheat pasta, not teaching what do you do, to reheat left overs. She threw in one of her famous Tips. đ
I love fresh grated cheese so much better. Iâve been putting my food processor to work shredding it for me. Then I bag it up and freeze. I have every kind of cheese you can buy in my freezer shredded. The freezer does not change the taste or the texture of it. When I want to use it I pull it out about an hour before to thaw!
Great tip!
Americans really need to make more healthier choices when it comes to meals or snacks.