Instant Pot Mac and Cheese

6 servings
Active Time
Cook Time
Total Time
Get your cheese fix fast with this Instant Pot Mac and Cheese! It uses our favorite kitchen equipment — the Instant Pot pressure cooker — and a quadruple dose of Havarti cheese to ensure a quick weeknight meal.


  • 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 Creamy, Jalapeño & Horseradish)
  • Fresh parsley, for garnish


  1. Add dry pasta, water, butter, and seasonings to the bowl of the Instant Pot. Secure the lid, and ensure the valve is set to SEALING.
  2. Set timer for 4 minutes on HIGH pressure, and cook. 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. Take care, the steam is hot!
  4. Open the lid. Add cream cheese and milk, and stir until cheese is melted and incorporated.
  5. Add shredded Havarti one handful at a time, stirring between each addition to ensure the cheese is melted and the consistency is creamy. Mac and cheese will thicken upon standing. Serve immediately.