PRESSURE COOKER MACARONI AND CHEESE, FULLY LOADED

Pressure Cooker Macaroni and Cheese, Fully Loaded image

Provided by @MakeItYours

Number Of Ingredients 12

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Macaroni and Cheese
1 pound Cavatappi (or other Pasta)
2 Tablespoons Butter
1 Tablespoon Ground Mustard Seed
1 teaspoon Sriracha
1/2 Tablespoon Kosher Salt (or 1 teaspoon Sea Salt)
4 cups Fresh Water
12 oz Evaporated Milk (Heavy Cream, Sour Cream or Homemade Greek Yogurt)
1 1/2 - 2 cups Cheddar Cheese (Sharp, Mild or Extra Sharp)
1 cup Oaxaca Cheese (Monterey Jack, Gruyère, Smoked Gouda, or combination of melting cheese)
Topping
See my Crispy Bacon Garlic Breadcrumb Topping Recipe

Steps:

Add pasta, butter, mustard, hot pepper sauce, salt and water to Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 3 minutes.
When Beep is heard, allow a 5 minute Natural Pressure Release and then carefully do a Quick Release.
Open lid and stir in the the heavy cream or evaporated milk.
Turn off Pressure Cooker and then select Saute or Browning and mix in the cheese in three parts, mixing well before adding more. When desired thickness is achieved, turn off Pressure Cooker.
Top with Crispy Bacon Topping, if desired.