Pressure Cooker Mac and Cheese

• Meat

  • 1 tsp Sriracha sauce or frank's hot sauce

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 12 ounces (355ml can Evaporated milk

• Condiments

  • 1 tsp Mustard, ground

• Pasta & Grains

  • 16 oz Elbow macaroni

• Baking & Spices

  • 1 Kosher salt and ground black pepper

• Dairy

  • 4 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 (454g) elbow macaroni
• 4 cups (1L) cold running water
• 4 tablespoons (60g) unsalted butter
• 14 ounces (397g) sharp cheddar, freshly grated
• 6 ounces (170g) mild cheddar or American cheese, freshly grated
• Kosher salt and ground black pepper
• 2 large eggs, beaten
• 12 ounces (355ml) can evaporated milk
• 1 teaspoon Sriracha sauce or Frank’s hot sauce
• 1 teaspoon ground mustard

Directions

• Pressure Cook the Elbow Macaroni: Add 1 lb elbow macaroni, 4 cups water, and a pinch of kosher salt in pressure cooker. Close the lid and pressure cook at High Pressure for 4 minutes. Then, gradual quick release. There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy. Open lid.
• Mix Wet Ingredients: While the macaroni is pressure cooking, in a medium mixing bowl, beat 2 large eggs and mix in 1 tsp ground mustard, 1 tsp Sriracha, and 355ml evaporated milk. Mix well.
• Make the Mac & Cheese: Keep heat on low or medium low (Tatung Pressure Cooker or Instant Pot: use keep warm function). Place 4 tbsp unsalted butter in the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add grated cheese (1/3 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 (Tatung Pressure Cooker: Click cancel and click on meat. 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 (likely need a couple pinches of kosher salt to brighten the dish).
• Serve: Mac and Cheese needs to be served piping hot, so serve immediately!