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Multi-Cooker Cheddar Gruyere Macaroni and Cheese

TOTAL TIME: Prep: 15 min. Pressure-Cook: 3 min. Air-Fry: 7 min. YIELD: 12 servings.
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.

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