TIP: While traditional baked mac & cheese isn’t stirred, we recommend stirring this version to ensure the smoke flavor penetrates evenly throughout the dish while cooking.
TIP: For a gluten-free recipe, use cooked gluten-free pasta of choice and gluten-free bread crumbs and cook as instructed.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
240g
chicken or vegetable stock
240g
milk
355g
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box
elbow or penne pasta, al dente
450g
shredded cheddar cheese, divided
450g
mozzarella cheese, divided
60g
panko bread crumbs
2 tablespoons
unsalted butter, melted
1 cup
chicken or vegetable stock
1 cup
milk
1 1/2 cups
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box (16 ounces)
elbow or penne pasta, al dente
2 cups
shredded cheddar cheese, divided
2 cups
mozzarella cheese, divided
1/2 cup
panko bread crumbs
2 tablespoons
unsalted butter, melted
Utensils
Large Bowl
Whisk
2-quart baking dish
Small Bowl
Step 1
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top with the ninja logo in the front right corner. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.
Step 2
Turn dial to select BAKE. Select WOODFIRE FLAVOR. Set temperature to 375F and set time to 35 minutes. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
Step 3
In a large bowl, whisk together stock, milk, heavy cream, cornstarch, and all seasonings. Add cooked pasta, half of both cheeses and stir to evenly combine. Transfer the mac & cheese to a 2 1/2-quart baking dish.
Step 4
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, place baking dish on the unit. Close door and select START/STOP to begin cooking. Stir the mac & cheese every 10 minutes.
Step 5
In a small bowl, combine bread crumbs and melted butter. When 5 minutes remain, open door, remove dish from oven, and top with remaining cheese and bread crumb mixture. Return the dish to the oven, close door and cook for the remaining 5 minutes.
Step 6
When cooking is complete, open door, remove dish and let mac & cheese cool slightly before serving.
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top with the ninja logo in the front right corner. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.
240g
chicken or vegetable stock
240g
milk
355g
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box
elbow or penne pasta, al dente
450g
shredded cheddar cheese, divided
450g
mozzarella cheese, divided
60g
panko bread crumbs
2 tablespoons
unsalted butter, melted
1 cup
chicken or vegetable stock
1 cup
milk
1 1/2 cups
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box (16 ounces)
elbow or penne pasta, al dente
2 cups
shredded cheddar cheese, divided
2 cups
mozzarella cheese, divided
1/2 cup
panko bread crumbs
2 tablespoons
unsalted butter, melted
Step 2 of 6
Turn dial to select BAKE. Select WOODFIRE FLAVOR. Set temperature to 375F and set time to 35 minutes. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
240g
chicken or vegetable stock
240g
milk
355g
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box
elbow or penne pasta, al dente
450g
shredded cheddar cheese, divided
450g
mozzarella cheese, divided
60g
panko bread crumbs
2 tablespoons
unsalted butter, melted
1 cup
chicken or vegetable stock
1 cup
milk
1 1/2 cups
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box (16 ounces)
elbow or penne pasta, al dente
2 cups
shredded cheddar cheese, divided
2 cups
mozzarella cheese, divided
1/2 cup
panko bread crumbs
2 tablespoons
unsalted butter, melted
Step 3 of 6
In a large bowl, whisk together stock, milk, heavy cream, cornstarch, and all seasonings. Add cooked pasta, half of both cheeses and stir to evenly combine. Transfer the mac & cheese to a 2 1/2-quart baking dish.
240g
chicken or vegetable stock
240g
milk
355g
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box
elbow or penne pasta, al dente
450g
shredded cheddar cheese, divided
450g
mozzarella cheese, divided
60g
panko bread crumbs
2 tablespoons
unsalted butter, melted
1 cup
chicken or vegetable stock
1 cup
milk
1 1/2 cups
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box (16 ounces)
elbow or penne pasta, al dente
2 cups
shredded cheddar cheese, divided
2 cups
mozzarella cheese, divided
1/2 cup
panko bread crumbs
2 tablespoons
unsalted butter, melted
Step 4 of 6
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, place baking dish on the unit. Close door and select START/STOP to begin cooking. Stir the mac & cheese every 10 minutes.
240g
chicken or vegetable stock
240g
milk
355g
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box
elbow or penne pasta, al dente
450g
shredded cheddar cheese, divided
450g
mozzarella cheese, divided
60g
panko bread crumbs
2 tablespoons
unsalted butter, melted
1 cup
chicken or vegetable stock
1 cup
milk
1 1/2 cups
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box (16 ounces)
elbow or penne pasta, al dente
2 cups
shredded cheddar cheese, divided
2 cups
mozzarella cheese, divided
1/2 cup
panko bread crumbs
2 tablespoons
unsalted butter, melted
Step 5 of 6
In a small bowl, combine bread crumbs and melted butter. When 5 minutes remain, open door, remove dish from oven, and top with remaining cheese and bread crumb mixture. Return the dish to the oven, close door and cook for the remaining 5 minutes.
240g
chicken or vegetable stock
240g
milk
355g
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box
elbow or penne pasta, al dente
450g
shredded cheddar cheese, divided
450g
mozzarella cheese, divided
60g
panko bread crumbs
2 tablespoons
unsalted butter, melted
1 cup
chicken or vegetable stock
1 cup
milk
1 1/2 cups
heavy cream
3 tablespoons
cornstarch
1 teaspoon
onion powder
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1–2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1 box (16 ounces)
elbow or penne pasta, al dente
2 cups
shredded cheddar cheese, divided
2 cups
mozzarella cheese, divided
1/2 cup
panko bread crumbs
2 tablespoons
unsalted butter, melted
Step 6 of 6
When cooking is complete, open door, remove dish and let mac & cheese cool slightly before serving.
