Making macaroni and cheese in an Instant Pot seemed, to me, counterintuitive at first thought. Wouldn't the noodles get all mushy, instead of remaining beautifully al dente? No, it turns out—not if you cook them for the perfect amount of time. Plus, after some testing, I realized I could infuse the actual pasta with way more flavor by cooking it directly in broth, cream, and Pecorino. Seriously: way more. A quick, stovetop-toasted panko topping keeps things nice and crispy-edged over on the textural front—feel free to dial up the cayenne if you like even more of kick!

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