- Elbow macaroni16 Ounces
- Water4 Cupchilled
- Butter5 Tablespoonunsalted
- Cheddar cheese14 Ouncesgrated
- American cheese6 Ouncesgrated
- Salt1/2 Teaspoon
- Ground black pepper1/2 Teaspoon
- Evaporated milk12 Ounces
- Sriracha sauce1 Teaspoon
- Ground mustard1 Teaspoon
- Strips of bacon8
- Scallion2 stalksfinely chopped
- Panko breadcrumbs1/2 Cup
- Olive oil1 Tablespoon
- Butter1 Tablespoon
- Yeild: 4 bowls
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.
Add elbow macaroni, chilled water, and a pinch of salt into pressure cooker. Close the lid and pressure cook at High Pressure for 4 minutes. Do a gradual quick release. Then open lid carefully.
While the macaroni is pressure cooking, heat a skillet over medium heat. Add 1 tablespoon butter, olive oil, and panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add salt for seasoning.
In a medium mixing bowl, beat eggs and mix in ground mustard, Sriracha, and evaporated milk. Mix well.
Keep Instant Pot on warm function. Stir and drain excessive liquid in the pot. Place 4 tablespoons butter into the pressure cooked macaroni. Mix well with a spatula and let the butter melt.
Pour in the egg mixture 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, continue simmering mac and cheese to reduce down the liquid. Taste and season with salt and ground black pepper.
Generously sprinkle crispy breadcrumb, bacon bits, then scallion over a bowl of macaroni & cheese and serve immediately!