A blend of Cheddar and Colby-Jack makes for a creamy mac and cheese.
For best results, use elbow macaroni. (Barilla brand for gluten-free)
Combine water and salt in the pot of an electric pressure cooker. Stir to dissolve the salt. Add the pasta and butter. Lock lid in place. Set a 4 minute cook time on high pressure.
While the pasta cooks, whisk together evaporated milk, egg, mustard, and hot pepper sauce in a small bowl.
Once cook cycle completes, allow pasta to sit for one minute. After one minute, open the machine using a quick pressure release.
If it isn't already, turn on the "keep warm" setting. Pour the milk mixture over the pasta. Stir until it thickens, about two minutes.
Add 1/3 of the cheese. Stir the macaroni until the cheese melts. Repeat, adding 1/3 of the cheese at a time, until all the cheese had been added.
Once the cheese has melted, remove the pot from the pressure cooker and immediately pour the macaroni and cheese into a serving dish. If the pasta stays in the cooking pot, it can overcook and turn curdled and lumpy.
Season to taste with salt and pepper. Serve immediately. Store leftovers in the refrigerator for up to three days. Reheat, covered, in a microwave.