Spinach Artichoke Macaroni and Cheese

My first recipe post! I can’t wait to share this with you. But before we get started, full disclosure about my style of cooking. I want it to be easy. Yes, there are instances when I enjoy taking my time and working through a new recipe, but not when I’m doing meal prep for the week. Prepping multiple meals in one day means the less measuring and chopping I have to do, the better. If I use a measurement of half a bag vs. one cup, don’t be surprised.

This recipe is delicious. I found it when looking for Instant Pot (pressure cooker) recipes and it has become a fast favorite. Oh, and the prep time is only five minutes. FIVE MINUTES!!! Music to my ears. You can find the original recipe over at ministryofcurry.com. She has some amazing looking recipes that I can’t wait to try. I’ve modified this recipe in a few places to fit my style of cooking, i.e. not chopping an onion.

A few notes before jumping into the recipe. You can use any style of pasta that you prefer. I tend to stick with elbow macaroni or shells. Be aware that you may have to adjust the liquid amount because of the pasta you choose. If you need more liquid, you can add water. Just make sure that most of the pasta is covered. I normally use whole wheat pasta, but the last time I made this I tried chickpea pasta. The chickpea wasn’t my favorite. Feel free to try different pasta grains as well. I also recommend leaving out the red pepper flakes if you don’t like a little kick in your food. Although this is a vegetarian dish, I think it would be great with chicken mixed in. If you try it out, let me know how it works!

Enjoy!

Spinach Artichoke Macaroni and Cheese

Healthy spin to the classic mac and cheese

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 467

Ingredients Equipment Method

Ingredients

  

• 2 tbsp olive oil
• 6 oz chopped onions, frozen half a bag
• 10 cloves garlic, minced
• 1 can artichoke hearts drained and rough chopped
• 1 lb uncooked pasta
• 16 oz baby spinach
• 4 cups vegetable broth low sodium
• 4 oz cream cheese room temperature
• 1/4 cup Parmesan cheese, shredded shredded
• 1 cup low fat mozzarella, shredded half a bag
• 1 tsp red pepper flakes optional

Equipment

• Pressure Cooker

Method

 

1. Turn Instant Pot to saute. Add oil. Once hot, add onion. Cook for 2 minutes, stirring occasionally.
2. Add garlic and stir. Cook for another minute. Add artichoke hearts and cook an additional minute.
3. Add uncooked pasta and 4 cups (one box) of broth. Mix well and make sure that most of the pasta is covered with liquid.
4. Close Instant Pot with pressure valve closed to sealed. Cook on pressure cook for 4 minutes and then quick release.
5. Once the pressure has released, open the Instant Pot and stir the pasta. Water may need to be added if there isn't any liquid remaining.
6. Gently fold the spinach into the pasta. It's easier to do this handfuls at a time while the spinach wilts.
7. Add cream cheese, mozzarella, and Parmesan. Add red pepper flakes and stir until the cheeses are melted and mixed evenly.