Ingredients

The following ingredients have 6 Servings
  • 1 pound Cavatappi ((or Elbows))
  • 4 Tablespoons Butter
  • 1 Tablespoon Dry/Ground Mustard Seed (or Dijon Mustard)
  • 1 teaspoon Sriracha Hot Chili Sauce
  • 1 clove Fresh Garlic (smashed well (optional))
  • 1 Tablespoon Kosher Salt ((or 1-1/2 teaspoons Sea Salt))
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 3.5 cups Fresh Water
  • 1 cup Heavy Cream (divided (or 6 oz Evaporated Milk))
  • 2 cups Cheddar Cheese ((or Cheddar Jack), shredded)
  • 1 cup Oaxaca Cheese ((or Monterey Jack or Mozzarella), shredded)
  • 1/2 cup Sharp Cheddar Cheese (shredded)
  • See my Crispy Bacon Garlic Breadcrumb Topping Recipe

Instruction

  • Add pasta, butter, smashed garlic, mustard, hot pepper sauce, 1/2 cup heavy cream, salt, pepper and water (or chicken broth) to pressure cooker cooking pot.
  • Lock on lid and close Pressure Valve.  Cook at High Pressure (most machines default to high) for 2 minutes.  
  • When Beep is heard, wait 5 minutes and then release the rest of the pressure.
  • Give the pasta a good stir.
  • Add the rest of the heavy cream and mix in. The macaroni will continue to absorb and adding half the milk after pressure cooking will help distribute the cheese better.
  • Sprinkle cheese on top of pasta in three parts, allowing the cheese to begin to melt before mixing it through the macaroni. Mix cheese through and then repeat twice more.
  • If a softer macaroni is desired, turn pot to saute and simmer until done.
  • Top with Crispy Bacon Topping, if desired.