Spinach Artichoke Macaroni and Cheese – Lightened up classic mac and cheese with the healthy addition of spinach, artichoke and garlic makes a fancy one pot weeknight dinner!
We eat pasta any time of the year but we enjoy it especially in Winter. We have been appreciating the creaminess of the Pasta dishes cooked in the Instant Pot a lot. All that flavorful starchy water does not get drained out which makes pasta so much more flavorful and rich without having to add cream or milk.
Some of our favorite Instant Pot pastas:
Our newest pasta obsession is this spinach artichoke macaroni and cheese pasta cooked in the Instant Pot. Toss with some red chili flakes, to add a nice hint of spice to this flavorful and comforting dish.
This recipe does not use milk, plus the recipe can be modified to as much or as little cheese you like. With the convenience of canned artichokes and baby spinach the prep-time and cleanup is so minimal. You can add your favorite cheeses as much or as little that you like. We love a small amount of cream cheese, parmesan and lots of ooey-gooey mozzarella cheese.
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Spinach Artichoke Macaroni and Cheese
Ingredients
- 2 tablespoon olive oil
- 1 large onion finely diced
- 10 garlic cloves minced
- 1 can artichoke hearts drained and rough chopped
- 1 LB uncooked macaroni shells or any pasta
- 12 oz baby spinach
- 4 cups low sodium vegetable broth divided
- 1 teaspoon red pepper flakes optional
- 4 oz cream cheese, room temperature room temperature
- 1/4 cup parmesan cheese, grated
- 1 cup low fat mozzarella, grated
Instructions
- Turn Instant Pot to saute(more) mode and heat 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 broth 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. Enjoy hot!
Video
Notes
Nutrition
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Laura says
In step 7 should that be remaining broth, not water?
Archana says
Hi Laura, Yes that should be the 1 cup of broth.
Marilyn says
I’d like to see more recipes
Archana says
Thank you Marilyn, Are there specific recipes you are looking for?
Jerri says
Marinated canned artichoke hearts or water-packed artichoke hearts?
Archana says
I used marinated artichokes. But either will work
Vijaya says
Hi can I use wheat pasta ?
Archana says
Yes just check out the notes on cook time
IPnewbie says
What size can for the artichokes?
Archana says
12 to 14 ounces can
IPnewbie says
Thank you!
Leah says
Can this be made ahead of time and reheated?
Archana says
yes! It works well.
Colleen says
This was tasty and easy! I used whole wheat pasta (Barilla) and it worked fine. We like veggies so I would probably add more spinach. And maybe try a more melty cheese like fontina or asiago next time. The mozzarella kind of clumped up and I ended up adding another T. or so of cream cheese to make it creamier. Yummy and fast though!
Archana says
Thank you for the feedback. I think fontina or asiago will work great.
Tanuja says
What’s the pressure cook time if I don’t want quick release?
Archana says
Pressure cook for 1 minute and then allow full NPR