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Four-Havarti Instant Pot Mac and Cheese

Yield
6 servings
Active Time
Cook Time
Total Time

Ingredients

  • 1 pound dried pasta (we recommend small shells or elbow macaroni)
  • Scant 4 cups water
  • 4 tablespoons butter, cut into chunks
  • 2 teaspoons ground mustard
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder or minced dried onion
  • 4 ounces cream cheese, cut into cubes
  • 1 cup milk or half-and-half
  • 4 cups (12 to 16 ounces) shredded Roth Havarti cheese (we used a blend of Original, Jalapeño, Horseradish and Chipotle)
  • Fresh parsley, for garnish

Method

  1. Add dry pasta, water, butter, ground mustard, salt, garlic powder and onion powder to the bowl of the Instant Pot. Secure the lid.
  2.  Set timer for 4 minutes on HIGH pressure. Ensure valve is set to SEALING. It can take up to 10 minutes for the Instant Pot to come to pressure.
  3. Release the pressure by flipping the valve to VENTING. Let pressure release for at least 2 to 3 minutes until no more steam is coming out.
  4. Open the lid, and add cream cheese and milk. Stir until melted and combined. Add Havarti cheese one handful at a time, stirring between each addition to ensure cheese is melted and consistency is creamy. Mac and cheese will thicken upon standing. Serve immediately.