Ninja Woodfire Electric BBQ Grill & Smoker
- Prep Time: 5 mins
- Pre-Heat Time 13 mins
- Cook Time 45 mins
- Total time: 1h 3 mins
- Skill Easy
- Serves 6 people
Cheat’s Smoky Macaroni Cheese
Tip: Add a handful of breadcrumbs to the cheese for an extra crunchy topping.
Tip: Add a tablespoon of truffle paste to crème fraîche for a ‘next level’ version.
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Wheat
- 300g Macaroni or similar style dried pasta
- 500ml (484g tub) full fat crème fraîche
- 800ml vegetable stock, just boiled
- 200g Cheddar, grated from block
- 150g Gruyère, grated from block, divided into 50g and 100g
- 10oz Macaroni or similar style dried pasta
- 17fl. oz (484g tub) full fat crème fraîche
- 28fl. oz vegetable stock, just boiled
- 7oz Cheddar, grated from block
- 5oz Gruyère, grated from block, divided into 50g and 100g
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Place dried pasta into a deep-sided oven-proof dish 26cm x 18 cm. In a large measuring jug mix crème fraîche and hot stock and pour over pasta. Stir in all the cheddar and 50g of the Gruyère stirring to ensure pasta is completely submerged and the liquid mixture is distributed well through the pasta. Allow to soak for 15 minutes before cooking.
To install the grill plate, position it flat on top of the heating element and gently press down until it clicks into place, close lid. While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Turn dial to BAKE. Press WOODFIRE FLAVOUR. Set temperature to 160°C and set time to 45 minutes. Select START/STOP to begin preheating (IGN and preheating will take approximately 8-13 minutes).
When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and place baking dish on grill plate. Stir the mixture and close the lid to begin cooking.
After 30 minutes, stir the mixture and evenly scatter over remaining 100g of Gruyère for topping.
When cooking is complete, open lid and remove baking dish from grill. Allow to rest for at least five minutes before serving with a side salad, as desired. This can also be made a day ahead; simply reheat and serve.