Instant Pot Macaroni and Cheese

We cooked 1 pound of cavatappi (Colavita brand) for 3 minutes in 4c cold water in the instant pot. Then we released the steam using a towel to avoid splatter. Then we drained the pasta and threw it back in the instant pot. We added 1/4 cup olive oil (in place of 4T butter.)

While the macaroni was pressure cooking, we had mixed the wet ingredients in a medium mixing bowl.
We beat 2 large eggs, then mixed in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces (1 can) of evaporated milk. Mixed it well and poured it over the cooked oiled noodles. Then we heated and stirred adding 1.5 cups of freshly grated Asiago and 3 tablespoons of grated Romano cheese. (do not use pre-grated cheese because the preservatives prevent it from behaving correctly). Sprinkle with kosher salt and freshly ground black pepper and enjoy.

Adapted from Instant Pot Mac and Cheese.
https://www.pressurecookrecipes.com/pressure-cooker-mac-and-cheese/