Add pasta, butter, mustard, hot pepper sauce, heavy cream,* salt and water to Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve. Cook at High Pressure for 2 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
Turn off Pressure Cooker and then select Saute or Browning and mix in the cheese in three parts, mixing well before adding more. When desired thickness is achieved, turn off Pressure Cooker.
Top with Crispy Bacon Topping, if desired.
Any pasta shells will work. Rule of thumb is to cook pasta for 1/2 the lesser cook time stated on package and then subtract 2 minutes with a 5 minute Natural Pressure Release.*If using anything other than heavy cream, add it in AFTER pressure release, as opposed to adding it in with the dry pasta and change cook time to 3 minutes.