• 1 pound (454g) elbow macaroni
  • 4 cups (1L) cold running water
  • 4 tablespoons (60g) butter
  • 8 ounces sharp cheddar
  • 8 ounces mild cheddar
  • Kosher salt and ground black pepper
  • 2 large eggs, beaten
  • 12 ounces (355ml) can evaporated milk
  • 1 teaspoon Sriracha sauce or Frank’s hot sauce
  • 1 teaspoon ground mustard


  1. Add 1 lb elbow macaroni, 4 cups water, and a pinch of kosher salt to the pressure cooker. Close the lid and pressure cook at High Pressure for 4 minutes. Then, quick release. There is a chance that some foam will come out with the steam. Have a towel handy. Open lid.
  2. While the macaroni is pressure cooking, in a mixing bowl, beat 2 large eggs and mix in 1 tsp ground mustard, 1 tsp Sriracha (or Frank’s hot sauce), and 12 ounces evaporated milk. Mix well.
  3. Keep heat on using the Instant Pot warm function. Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary. Place 4 tbsp unsalted butter in the pressure cooked macaroni. Mix well and let the butter melt. 
  4. Pour in the wet ingredients and mix well. Add grated cheese (1/3 at a time) and stir constantly until the cheese fully melts. 
  5. If the mac and cheese is too runny, turn the heat to Sauté on the Instant Pot.
  6. Taste and season with salt and ground black pepper.