That should cover it. If you have a recipe question I didn’t cover, leave a comment at the bottom of the post. You could also try the infamous cheddar powder as a sauce like in my Ninja Foodi cheeseburger soup or cheesy air fried potatoes. To reduce the fat content, you could probably get by with less cheddar. Subtract that from your total and you’ve got the weight of your mac and cheese. The 6.5-quart Ninja Foodi’s pot should weigh about 710 grams. If you make recipe modifications and need to calculate your serving sizes, weigh the entire pot of mac and cheese. I divided the recipe into 14 smaller servings so you’d have more flexibility in scaling up your servings. I’d say the amounts I’ve given in the recipe are on the mild side to keep it purely creamy mac and cheese with bacon, but you could creative. It’s hard to go wrong either way-I just like the added texture from the broiled cheese on top.Īs for the optional spices, I would recommend tasting the mac and cheese before adding the extra 2 ounces of cheddar on top and season to taste. You can even reserve some or all of the cooked bacon to use as a topping. You can either throw all 6 ounces of cheddar into the mac and cheese to serve right away or reserve 2 ounces to throw on top and broil. Use the Foodi’s broil function for 2-3 minutes to achieve perfection. Add cooked bacon and optional spices, cover with another 2 ounces of cheddar. If you need a cheddar substitute, you might try a jack cheese or gouda. The packaged stuff will suffice for something like my Ninja Foodi cheesy bread or air fryer pizza, but this mac and cheese will work best with maximum meltability. So the almond milk is a great way to provide moisture without adding any more fat.Īs for the cheese, grate it straight off the block for best results. There’s a good amount of fat in the recipe as-is. Fry for about 5 minutes until crisp, stirring frequently. The recipe calls for almond milk, but any milk will do. Select Sauté and add the bacon to the pressure cooking pot. Add milk and gradually stir in 4 ounces of cheddar and 1 ounce of parmesan. If you’re using a larger Foodi, for example, you may need to double the recipe to account for the added surface area. Different sizes or brands of pressure cookers may require slight modifications. Pressure cooking note: I use the 301 Model 6.5-quart Ninja Foodi. If you’re using the real deal, the cook time and broth required should be about the same. As long as you don’t overcook it, this stuff is one of the best lower carb pasta options out there! It’s the same pasta I used for my queso mac and cheese, homemade easy mac, and buffalo chicken mac and cheese. I’m sure you already know I used Banza’s chickpea pasta for this. Pressure cook on HI for 3 minutes and vent immediately.
Add 2 cups of chicken broth and 8 ounces of dry pasta. I’d cook the chicken in the bacon grease and add it back to the pot with the bacon at the end. You want it golden brown, and the bacon grease will make quick work of that.Īnd in case you wanted to up the protein, you could try adding chicken breast like in my green chile chicken mac and cheese. Otherwise, you might burn your garlic before you have time to get the broth in. You could totally cook whole slices and crumble them up after cooking, though!ĭon’t miss the instructions on turning the Foodi off once the bacon is cooked. Like I mentioned in my Ninja Foodi breakfast pizza recipe, cutting the bacon up before cooking is a great way to get fast, evenly cooked bacon. Use the sauté function on the Ninja Foodi to cook a couple slices of bacon and minced garlic. As an Amazon Associate, I earn from qualified sales. How to Make Ground Chicken (With or Without A Meat Grinder).
9 Low Carb Potato Substitutes + 50 Ways to Use Them.Trader Joe’s Recipe Guide & Shopping List.Garlic Parmesan Air Fryer Roasted Radishes.Honey Sriracha Ground Chicken and Broccoli.Serve with extra chopped parsley for garnish, if desired.Add the bacon and chopped parsley and stir to blend. Stir in the evaporated milk and cheddar cheese.When the time is up, let the pressure come down naturally for 5 minutes and then perform a quick release following the Instant Pot instructions. Choose high pressure (manual or pressure cook button) and set the timer for 3 or 4 minutes, or about half the time recommended for boiling on the package of macaroni (for al dente 7-minute macaroni and cheese, I set it for 3 minutes and 5 minute natural release). Secure the lid and ensure the steam release valve is set on sealing.Add the macaroni, water, butter, kosher salt, dry mustard, and black pepper to the pot.Add the garlic and cook for 1 minute longer. Add the chopped onion to the drippings in the pot and cook, constantly stirring, until the onion is translucent.Remove the bacon to paper towels with a slotted spoon and leave about 1 to 2 tablespoons of the drippings in the pot. Use the sauté function to cook the bacon in the Instant Pot.