Instant Pot Mac and Cheese

Ingredients

• 1 pound elbow macaroni (454 g)
• 4 cups low-sodium chicken broth (960 g)
• 3 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1 can (12 ounces) evaporated milk (354 g)
• 1 teaspoon ground mustard
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 12 ounces sharp cheddar cheese (340 g), shredded from the block
• 4 ounces Monterey Jack cheese (113 g), shredded from the block

Instructions

1. Load. Put the dry macaroni, broth, butter and salt in the inner pot. Stir once so no pasta sits in a dry clump, and push any floating elbows under the liquid. The liquid should just cover the pasta.
2. Pressure cook. Lock the lid, set the valve to Sealing, and cook on Manual or Pressure Cook, High, for 4 minutes. The pot needs about 8 to 10 minutes to reach pressure with 4 cups of cold liquid. Shred both cheeses from the block while you wait.
3. Release. When the timer ends, turn the valve to Venting in short bursts to control the foam, with a folded towel laid loosely over it. Open the lid once the pin drops. A little liquid should remain in the bottom; that is the sauce base.
4. Finish. Turn the pot off. Stir in the evaporated milk, ground mustard, cayenne and pepper, then add the cheese a handful at a time, stirring after each, until the sauce is smooth. Do not use Sauté for this step; the residual heat is enough.
5. Rest. Let it stand 5 minutes with the lid off so the sauce thickens, stir once more, taste for salt and serve from the pot. Loosen with a splash of milk if it tightens before everyone is served.

Notes

• Cook time includes about 10 minutes coming to pressure, 4 minutes cooking, the release and the 5-minute rest.
• Six minutes at pressure gives softer pasta, which some cooks prefer; the sauce keeps cooking it either way.
• An 8-quart pot can take a double batch at the same time; a 6-quart cannot.