Loaded Mac and Cheese by Pressure Cook Recipes

– 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
– 2 large eggs (beaten)
– 12 ounces (355 ml) evaporated milk
– 1 teaspoon (5 ml) Sriracha sauce or Frank’s hot sauce
– 1 teaspoon (2 g) ground mustard
– 4 – 8 strips bacon
– 2 stalks scallion,finely chopped
– 1/2 cup (31 g) panko breadcrumbs
– 1 tablespoon (15 ml) olive oil
– 1 tablespoon (15 g) unsalted butter
– Kosher salt to taste

Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min