Cook the bacon in the Ninja Foodi AC on high rack @ 360° F for 12-14 minutes, flipping once or twice. Cool on paper towels and crumble. Leave the bacon grease in the Ninja Foodi. If you are omitting the bacon, substitute with 2 Tbsp of butter.
Dice the onion and cut the sweet red pepper or bell pepper into thin strips about 1" long and 1/8th inch thick.
Turn the Ninja Foodi on high saute and reheat the bacon grease or the butter. Add onions, pepper slices, and salt. Saute for 1 minute and add flour. Reduce the heat to medium and cook for 2-3 minutes, stirring frequently. Remove from the inner pot and reserve for later.
Deglaze the pot with 1 cup of chicken stock, make sure to scrape the bottom to ensure nothing has stuck. Add the wine.
Add the Penne Pasta and the sliced figs. Put the pressure cooker lid on and set the valve to seal. Set the pressure to high for 3 minutes. When time is up, allow to natural release for 2 minutes and then manually release the remaining pressure.
While the Pasta is pressure cooking, grate the cheeses.
Remove the lid and add in the vegetable/bacon grease/flour mixture and 1/2 cup of half and half. Stir and add in cream cheese, Asiago, smoked Gouda, and cheddar cheese.
Combine the panko, Parmesan cheese and crumbled bacon. Spread on top of mac & cheese. Close the TenderCrisp lid and AC on 350°F for 5-10 minutes or until the top has browned nicely. Serve and Enjoy!