Lightened up combination of the classic mac and cheese with the healthy addition of spinach, artichoke and garlic
Calories: 503 kcal
can artichoke hearts
drained and rough chopped
uncooked macaroni shells or any pasta
low sodium vegetable broth
red pepper flakes
cream cheese, room temperature
parmesan cheese, grated
low fat mozzarella, grated
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.
Add garlic and stir well cooking for a minute. Add artichoke hearts and sauté for another minute.
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.
Note: Each pasta shape is different and you may need more or less water.
Close Instant Pot with pressure valve to sealing. Cook on Manual/Presure Cook mode for 4 minutes followed by quick release.
Open Instant Pot, give a quick stir to the pasta.
At this stage add remaining water to the pasta. If the pasta looks a bit watery skip this step.
Gently fold the spinach into the pasta and cook on saute mode for a couple of minutes as the spinach wilts.
Add cream cheese, mozzarella and grated parmesan. Add red pepper flakes and mix everything well until the cheeses blend well in the pasta.
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.
Spinach Artichoke Macaroni and Cheese
Amount Per Serving (6 g)
Calories from Fat 162
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Total Carbohydrates 65g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.