Spinach Artichoke Macaroni and Cheese
Lightened up combination of the classic mac and cheese with the healthy addition of spinach, artichoke and garlic
Servings Prep Time
6servings 5 minutes
Cook Time
Servings Prep Time
6servings 5 minutes
Cook Time
  • 1tablespoon olive oil
  • 1large onionfinely diced
  • 10 garlic clovesminced
  • 1can artichoke heartsdrained and rough chopped
  • 1lbs uncooked macaroni shellsor any pasta
  • 12ounces baby spinach
  • 4cups low sodium vegetable brothdivided
  • 1teaspoon red pepper flakesoptional
  • 4ounces cream cheeseroom temperature
  • 1/4cup Parmesan cheesegrated
  • 1cup low fat mozzerellagrated
  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.