Loaded Instant Pot Mac and Cheese

• Meat

  • 4 strips Bacon
  • 1 tsp Sriracha sauce or frank's hot sauce

• Produce

  • 2 stalks Scallion

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 12 ounces (355 ml can Evaporated milk

• Condiments

  • 1 tsp Mustard, ground

• Pasta & Grains

  • 16 oz Elbow macaroni

• Baking & Spices

  • 1 Kosher salt
  • 1 Kosher salt and ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 5 tbsp Butter, unsalted
  • 14 oz Cheddar, sharp
  • 6 oz Cheddar or american cheese, mild

• Liquids

  • 4 cups Running water

Found on pressurecookrecipes.com

Description

Ingredients

• 16 ounces (454 g) elbow macaroni
• 4 cups (1 L) cold running water
• 4 tablespoons (60 g) unsalted butter
• 14 ounces (397 g) sharp cheddar, freshly grated
• 6 ounces (170 g) mild cheddar or American cheese, freshly grated
• Kosher salt and ground black pepper
• 2 large eggs, beaten
• 12 ounces (355 ml) can evaporated milk
• 1 teaspoon (5 ml) Sriracha sauce or Frank’s hot sauce
• 1 teaspoon (2 g) ground mustard
• 4 – 8 strips bacon
• 2 stalks scallion, finely chopped
• ½ cup (31 g) panko breadcrumbs
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 g) unsalted butter
• Kosher salt to taste

Directions

• Crispy Bacon Bits: Place bacon on a baking sheet lined with parchment paper. Place it on the middle rack of a preheated 400°F oven. Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes. Place them on a paper towel to absorb the excess fat. Cut into bacon bits.
• Pressure Cook the Elbow Macaroni: Add 16 ounces (454 g) of elbow macaroni, 4 cups (1 L) of water, and a pinch of kosher salt into your pressure cooker. Close the lid and pressure cook at High Pressure for 4 minutes. Do a gradual quick release. There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy just in case. Open lid carefully.
• Prepare the Crispy Breadcrumbs: While the macaroni is pressure cooking, heat a skillet over medium heat. Add 1 tablespoon (15 g) of unsalted butter, 1 tablespoon (15 ml) of olive oil, and ½ cup (31 g) of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add kosher salt for seasoning.
• Mix Wet Ingredients: In a medium mixing bowl, beat 2 large eggs and mix in 1 tsp (2 g) ground mustard, 1 tsp (5 ml) Sriracha, and 12 ounces (355 ml) evaporated milk. Mix well.
• Make the Mac & Cheese: Keep heat on low or medium low (Instant Pot: use the keep warm function). Place 4 tablespoons (60 g) of unsalted butter into the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add in the grated cheese ⅓ portion at a time and stir constantly until the cheese fully melt. If the mac and cheese is too runny, turn the heat to medium (Instant Pot: Use Sauté Less function - Click cancel, Sauté and Adjust button twice) to reduce it down.
• Taste & Season: Taste and season with kosher salt and ground black pepper. You will probably need quite a few pinches of kosher salt to brighten the dish.
• Serve: Generously sprinkle crispy breadcrumb, bacon bits, then scallion over a bowl of macaroni & cheese and serve immediately!