Loaded Instant Pot Mac and Cheese

Crisp Bacon Bits:
Place the bacon on a baking sheet lined with parchment paper.

Place it on the middle rack of a preheated 400°F oven & bake until it's 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.

Pressure Cook Elbow Macaroni:
Add 16 oz elbow macaroni, 4 cups cold water, and a pinch of kosher salt in Instant Pot. Close the lid and pressure cook at High Pressure for 4 minutes + Gradual Quick Release. Open lid carefully.

*Pro Tip: There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy just in case.

Prepare Crispy Breadcrumbs:
While the macaroni is pressure cooking, heat a skillet over medium heat. Add 1 tbsp unsalted butter, 1 tbsp olive oil, and ½ cup panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add kosher salt for seasoning.

Mix Wet Ingredients: In a medium mixing bowl, beat 2 large eggs and mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 oz evaporated milk. Mix well.

Make Mac & Cheese:
Keep the heat on low or medium-low (Instant Pot: use the keep warm function). Give it a quick stir. Drain any excess liquid in the pot.

Place 4 tbsp unsalted butter into the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt.

Pour in the wet ingredients and mix well.

Add in the grated cheese 1/3 portion at a time, stirring constantly, until the cheese fully melts. If the mac and cheese is too runny, turn the heat to medium (Instant Pot: Use Sauté Less function - Click cancel, Sauté and Adjust button twice) to reduce it down.

Taste & Season:
Taste and season with kosher salt and ground black pepper (will probably need quite a few pinches of kosher salt to brighten the dish).

Serve:
Generously sprinkle crispy breadcrumb, bacon bits, then scallion over a bowl of macaroni & cheese. Serve immediately & enjoy~