MAC AND CHEESE

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.