Mac and Cheese

Pressure Cooker Mac and Cheese Recipe PREP: 10 MINS | COOK: 25 MINS | TOTAL: 35 MINS | SERVING: 4-6 | RATED 4.9/5 FROM 15 REVIEWS

Preparation - Grate the Cheese: 14 oz (397g) sharp cheddar and 6 oz (170g) mild cheddar or American cheese. I know this is a lot of cheese - just treat it as a mini workout. The glorious cheese will be worth it.

1. 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.
2. 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 12 ounces evaporated milk. Mix well.
3. Make the Mac & Cheese: Keep heat on low or medium low (Instant Pot: use keep warm function). Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary. 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 melts. If the mac and cheese is too runny, turn the heat to medium (Instant Pot: Use Saute Less function - Click cancel, Saute and Adjust button twice) to reduce it down.
4. Taste & Season: Taste and season with kosher salt and ground black pepper (likely need a couple pinches of kosher salt to brighten the dish).
5. Serve: Mac and Cheese needs to be served piping hot, so serve immediately! Otherwise the smooth & creamy cheese will cool and harden as it sits at room temperature.

Cooking Tips:

1. How to Avoid Graininess: Use freshly grated cheese (pre-shredded cheese contains cellulose powder that doesn't break down or allow smooth melting). Replace mild cheddar with American cheese, which acts as an emulsifier for a smooth finish. Use low heat to melt the cheese, as high temperature may cause lumps.
2. Is it Spicy? Not at all - the Sriracha serves to balance the overall flavor of the dish.
3. Which Hot Sauce: Sriracha (thicker, more sweet & spicy) or Frank's (thinner, sour & not sweet).
4. Reheating Leftovers: Place mac and cheese in a cold pan, pour in some milk and reheat over low heat, stirring constantly with a silicone spatula.
5. Is it Hot Enough to Cook the Eggs? Egg pasteurization starts at 140 F; the full pot of mac and cheese should be between 158 F - 170 F, so the eggs will be fully cooked and pasteurized.