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5 from 8 votes

Pressure Cooker Mac & Cheese

Prep time
5 mins
Cook time
10 mins
Total time
15 mins


  • 1 tbsp baking soda
  • ½ cup lemon juice
  • 4 cups water
  • 12 oz GF dry pasta (I used shells)
  • 1 cup heavy cream
  • 1 tsp salt
  • 1 tbsp ground black pepper
  • 16 oz shredded cheese (I used cheddar & mozzarella but you can use any cheese you like!)
  • Ninja Foodi Deluxe XL Pressure Cooker - recipe adapted from Ninja Kitchen recipes


  1. Place baking soda & lemon juice in the pot. Stir until dissolved and bubbling has stopped. 
  2. Add water and dry pasta, stirring to incorporate. 
  3. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to low (LO). Set time to 0 minutes (the time the unit takes to pressurize is long enough to cook the pasta). Select START/STOP to begin
  4. When pressure cooking is complete, allow pressure to natural release for 7 minutes. After 7 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
  5. Add heavy cream, salt, and pepper. 
  6. Add shredded cheese slowly so it doesn't clump. Add ⅓ of the cheese at a time and stir gently until adding more cheese.
  7. Stir well to melt cheese and combine all ingredients. 
  8. Once the mac & cheese looks creamy, immediately transfer it to a serving dish. If the pasta stays in the cooking pot, it can overcook.
Making Pressure Cooker Mac & Cheese with Ninja Kitchen
Gluten-free Pressure Cooker Mac & Cheese
Making gluten-free Mac & Cheese with a Pressure Cooker, Ninja Kitchen
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