Ingredients: |
Ingredients: 16 ounces (454 g) elbow macaroni
4 cups (1 L) cold running water
4 tablespoons (60 g) unsalted butter
14 ounces (397 g) sharp cheddar, freshly grated
6 ounces (170 g) mild cheddar or American cheese, freshly grated
Kosher salt and ground black pepper
Wet Ingredients
2 large eggs, beaten
12 ounces (355 ml) can evaporated milk
1 teaspoon (5 ml) Sriracha sauce or Frank’s hot sauce
1 teaspoon (2 g) ground mustard
Bacon Bits & Scallion
4 – 8 strips bacon
2 stalks scallion, finely chopped
Buttery Crispy Breadcrumbs
˝ cup (31 g) panko breadcrumbs
1 tablespoon (15 ml) olive oil
1 tablespoon (15 g) unsalted butter
Kosher salt to taste
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Directions: |
Directions: Crispy Bacon Bits: Place bacon on a baking sheet lined with parchment paper. Place it on the middle rack of a preheated 400°F oven. Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes. Place them on a paper towel to absorb the excess fat. Cut into bacon bits.
Pressure Cook the Elbow Macaroni: Add 16 ounces (454 g) of elbow macaroni, 4 cups (1 L) of water, and a pinch of kosher salt into your pressure cooker. Close the lid and pressure cook at High Pressure for 4 minutes. Do a gradual quick release. There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy just in case. Open lid carefully.
Prepare the Crispy Breadcrumbs: While the macaroni is pressure cooking, heat a skillet over medium heat. Add 1 tablespoon (15 g) of unsalted butter, 1 tablespoon (15 ml) of olive oil, and ˝ cup (31 g) of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add kosher salt for seasoning.
Mix Wet Ingredients: In a medium mixing bowl, beat 2 large eggs and mix in 1 tsp (2 g) ground mustard, 1 tsp (5 ml) Sriracha, and 12 ounces (355 ml) evaporated milk. Mix well.
Make the Mac & Cheese: Keep heat on low or medium low (Instant Pot: use the keep warm function). Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary. Place 4 tablespoons (60 g) of unsalted butter into the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt.
Pour in the wet ingredients and mix well. Add in the grated cheese ⅓ 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 (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. You will probably need quite a few pinches of kosher salt to brighten the dish.
Serve: Generously sprinkle crispy breadcrumb, bacon bits, then scallion over a bowl of macaroni & cheese and serve immediately!
Notes
How to Avoid Graininess in Instant Pot Mac and Cheese?
1. Use freshly grated cheese instead of pre-shredded cheese.
2. Replace mild cheddar with American cheese.
3. Use low heat to melt the cheese instead of high heat.
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This recipe for Loaded Instant Pot Mac and Cheese is from