MAC AND CHEESE
(454g) elbow macaroni
(1L) cold water
(60g) unsalted butter
(397g) sharp cheddar , freshly grated
(170g) mild cheddar or American cheese , freshly grated
Kosher salt and ground black pepper
large eggs , beaten
(355ml can) evaporated milk
Sriracha sauce or Frank’s hot sauce (optional)
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Pressure Cook Elbow Macaroni
Add the elbow macaroni, water, kosher salt in the pressure cooker.
Pressure Cooking Method: High Pressure for 4 minutes, then Gradual Quick Release
*Note: Have a towel handy – there’s a slight chance that a tiny amount of foam will come out with the steam.
Mix Wet Ingredients
In a medium mixing bowl, beat the eggs and mix in the ground mustard, Sriracha, and evaporated milk. Mix well.
*Note: Take this step while the macaroni is pressure cooking.
Make Mac & Cheese
Keep heat on low or medium low (Tatung Pressure Cooker or 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 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.
*Note: If the Mac and Cheese is too runny, turn the heat to medium to reduce it down.
- Tatung Pressure Cooker: Click cancel and click on meat.
Taste & Season
You will likely need a couple pinches of kosher salt to brighten the dish.
Serve Mac and Cheese
For best tasting experience, eat immediately!
Or the smooth & creamy cheese will cool and harden as it sits in room temperature.
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