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Ninja Smoked Mac & Cheese
12/12/2025
Ninja Smoked Mac & Cheese
Ninja Smoked Mac & Cheese combines rich, creamy comfort food with bold, smoky flavor for a standout main dish or side. Perfect for family dinners, cookouts, and game days, this recipe turns classic macaroni and cheese into a gourmet experience with a subtle barbecue twist.
Made with a blend of sharp cheddar, smoked gouda, and a hint of paprika, every bite delivers a smooth, velvety texture and deep, layered taste. The dish is finished with a golden, crunchy topping that contrasts beautifully with the creamy pasta beneath, creating a satisfying balance of flavors and textures.
This smoked mac and cheese is designed to work perfectly with modern multi-cookers and smokers, including popular Ninja-style appliances, making it easy to achieve consistent, delicious results at home. Ideal for meal prep, potlucks, and holiday tables, it reheats well and pairs effortlessly with grilled meats, roasted vegetables, or fresh salads.
Ninja Smoked Mac & Cheese
Servings 10
🧀 Ninja Smoked Mac & Cheese
Serves: ~10 | Total Time: ~55 min (including 10 min prep + 10 min preheat + 35 min cook)
🧀 Ingredients
- 240 mL chicken or vegetable stock
- 240 mL milk
- 355 mL heavy cream
- 3 Tbsp cornstarch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1–2 tsp kosher salt
- ½ tsp ground black pepper
- 1 box (about 450 g / 16 oz) elbow or penne pasta, cooked al dente
- 450 g (2 cups) cheddar cheese, shredded, divided
- 450 g (2 cups) mozzarella cheese, shredded, divided
- 60 g (½ cup) panko breadcrumbs
- 2 Tbsp unsalted butter, melted
Directions🔥
🔪 Instructions
- Fill smoke box with pellets.
- Preheat: Bake + Woodfire Flavor, 190°C - 375°F for 35 minutes (≈10 min preheat).
- In a large bowl, whisk stock, milk, cream, cornstarch, and spices.
- Stir in cooked pasta and half of both cheeses, transfer to a 2.4 L baking dish.
- When unit displays ADD FOOD, place dish inside and start cooking—stir every 10 min.
- When 5 min remain, top with remaining cheese and buttered panko; return to finish cooking.
- Remove, let stand briefly, then serve hot.
🥓 Optional: Smoked Bacon Version
- Smoke thick‑cut bacon first at 170°C - 350°F for 30 min until crisp, then chop.
- Make cheese sauce using shredded Gouda and Velveeta in a butter base; stir in heavy cream, thin if needed with milk or reserved pasta water. Mix in two-thirds of the smoked bacon and the pasta.
- Top with remaining cheese, bacon, and Parmesan. Smoke at 105°C - 220°F for 30–60 min until nicely browned and smoky. Rest before serving.
🔧 Tips & Notes
- Stirring during the bake ensures even smoke and cheese distribution (Ninja's version suggests stirring every 10 min) .
- Pellets: Use wood pellets of your choice (hickory or oak give a robust smoke flavor).
- Adjust cook time if using smaller portions or different dish sizes—monitor browning closely.