Spinach Artichoke Macaroni and Cheese
By :Archana Mundhe
Print Recipe
Lightened up combination of the classic mac and cheese with the healthy addition of spinach, artichoke and garlic
Votes: 12
Rating: 3.83
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cheese, Pasta, Spinach
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion finely diced
  • 10 garlic cloves minced
  • 1 can artichoke hearts drained and rough chopped
  • 1 lbs uncooked macaroni shells or any pasta
  • 12 ounces baby spinach
  • 4 cups low sodium vegetable broth divided
  • 1 teaspoon red pepper flakes optional
  • 4 ounces cream cheese room temperature
  • 1/4 cup Parmesan cheese grated
  • 1 cup low fat mozzerella grated
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cheese, Pasta, Spinach
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion finely diced
  • 10 garlic cloves minced
  • 1 can artichoke hearts drained and rough chopped
  • 1 lbs uncooked macaroni shells or any pasta
  • 12 ounces baby spinach
  • 4 cups low sodium vegetable broth divided
  • 1 teaspoon red pepper flakes optional
  • 4 ounces cream cheese room temperature
  • 1/4 cup Parmesan cheese grated
  • 1 cup low fat mozzerella grated
Votes: 12
Rating: 3.83
Rate this recipe!
Instructions
  1. Turn Instant Pot to saute(more) mode. Once the ‘hot’ sign displays, add oil. Add onion and mix well. Cook for 2 mins with glass lid on.
  2. Add garlic and stir well cooking for a minute. Add artichoke hearts and sauté for another minute.
  3. Add uncooked pasta and 3 cups of broth plus 2 cups of water. Mix well. Make sure that most of the pasta is under the liquids.
  4. Note: Each pasta shape is different and you may need more or less water.
  5. Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure Cook mode for 4 minutes followed by quick release.
  6. Open Instant Pot, give a quick stir to the pasta.
  7. At this stage add remaining water to the pasta. If the pasta looks a bit watery skip this step.
  8. Gently fold the spinach into the pasta and cook on saute mode for a couple of minutes as the spinach wilts.
  9. Add cream cheese, mozzarella and grated parmesan. Add red pepper flakes and mix everything well until the cheeses blend well in the pasta.
  10. Enjoy hot!
Recipe Notes

Each pasta shape required different amount of water. Make sure most of the pasta is under water before closing the Instant pot Cook time for the elbow macaroni was 9 minutes. I half the cook time for Instant Pot. Hence cooked for 4 minutes. Adjust the cook time according to the pasta box instructions.

5 replies
  1. Carleep
    Carleep says:

    This was absolutely delicious! Very rich and creamy. I topped it with panko bread crumbs and threw it under the broiler to add some crunch. Was 10 garlic cloves a typo? Seems excessive to me. I used 2 and that was enough.

  2. Sniperj318
    Sniperj318 says:

    Great and simple recipe. I would prefer to have some meat with this pasta. Will look to add grilled chicken breast next time.

  3. May LaForce be with you
    May LaForce be with you says:

    Much lighter than I expeceted. Used 2 tsp minced garlic, will use more next time.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *