15 min stovetop cheesy mac and cheese

Mac and Cheese

• 1 pound elbow macaroni
• Kosher salt
• One 12-ounce can evaporated milk
• 2 large eggs
• 1 pound extra-sharp cheddar, grated 
• 8 ounces American cheese, cut into 1/2-inch cubes (see note above)
• 1 tablespoon cornstarch
• 8 tablespoons (1 stick) unsalted butter, cut into 4 chunks

1 Pressure cook macaroni, with just enough water to cover the pasta and little salt for 5-6 min and drain the excess water after.

2. 2. Mix evaporated milk, eggs, Cheese and cornstarch in a bowl thoroughly. 
3. 3. Add butter to the pressure cooker with pasta on a slow flame stir until melted. Add the milk cheese mixture from step 2, until all the cheese in melted.
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Reference:

http://www.seriouseats.com/2015/10/the-food-lab-fifteen-minute-stovetop-macaroni-and-cheese-recipe-food-lab-book-excerpt.html