Instant Pot Mac and Cheese

Ingredients

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

Steps

1. 1

   Pressure Cook Macaroni: Add 1lb (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes, then Gradual Quick Release. Carefully open the lid.Amy + Jacky's Tips: There's a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy.

2. 2

   Mix Wet Ingredients: While the macaroni is pressure cooking, mix the wet ingredients in a medium mixing bowl. Beat 2 large eggs, then mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces (355ml) evaporated milk. Mix well.

3. 3

   Make Mac & Cheese: Use "Keep Warm" function. Give it a quick stir. If there's more than ¾ cup of water left in the pot, drain some of the liquid.Add 4 tbsp unsalted butter to 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 (⅓ portion at a time), then stir constantly until the cheese fully melt. Amy + Jacky's Tips: If the mac and cheese is too runny, use "Sauté Less" function to reduce it down.

4. 4

   Serve: Taste and season with kosher salt and ground black pepper. You'll likely need a couple pinches of kosher salt to brighten the dish. For the best tasting experience, serve immediately! Enjoy~