Spinach and Artichoke Mac and Cheese

Who can resist a twist on one of our all-time favorite dips?  Not us!  This deliciously creamy Spinach and Artichoke Mac and Cheese dish is irresistibly good and will have your loved ones running to the kitchen for seconds – or thirds!

We’ve tried all kinds of pasta dishes, but this Spinach and Artichoke Mac and Cheese has moved it’s way right to the top of our favorites.  It’s rich, super creamy and cheesy (just how we like it!) and packed with yummy artichoke and spinach.  
Bonus, we’re sharing how you can whip up this dish in both the Instant Pot AND the stove top for your convenience.  
We’d love for you to give it a try and let us know your thoughts!  If you do, feel free to drop us a comment below and let us know how you liked it.  If there’s ever anything you would change, let us know that, too!  We’re always looking to make it better.  
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If you’re looking for a few other Instant Pot recipes to try this week, here are a few of my favorites:
  • Instant Pot Creamy Cajun Sausage Pasta
  • Instant Pot Chicken Tequila Fettuccine || CPK Copycat
  • Instant Pot Meatball Stroganoff
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Who can resist a twist on one of our all-time favorite dips?  Not us!  This deliciously creamy Spinach and Artichoke Mac and Cheese dish is irresistibly good and will have your loved ones running to the kitchen for seconds - or thirds!
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TIPS FOR MAKING SPINACH AND ARTICHOKE MAC AND CHEESE:

  1. When cooking pasta in the Instant Pot, feel free to modify the pasta from the recipe.  Regardless of which pasta you choose, be sure to follow the cooking times indicated on the box of your pasta choice.  Whatever the box says- cut it in half and subtract 2 minutes.  For example, if the box says to cook for 10 minutes, you will cut that in half (5) and subtract 2.  All together you would cook for 3 minutes.
  2. I mention it below, but it’s worth repeating.  If for some reason the pasta initially looks watery or soupy, add all of the ingredients as the liquid will continue to thicken.  Also, continue to allow it to sit for a few minutes on warm, about 5 minutes, allowing the ingredients and liquid to continue to thicken further.  
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CAN I USE FROZEN SPINACH?
Absolutely! Feel free to use either frozen or fresh spinach.  If you choose to use frozen spinach, I might set it out for just a bit before adding it your pasta mixture.  Additionally, I would also add it once all of the cheese has melted.  
DOES THIS SPINACH AND ARTICHOKE MAC AND CHEESE MAKE A GOOD LEFTOVER?
Absolutely (again)!  This mac and cheese dish will last likely up to three or 4 days (if you even have any left overs at all).  Simply warm it up in the microwave for 40-60 seconds or until you reach your desired temperature.  It’s just as good, if not better, the following day as the day you made it!  
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Who can resist a twist on one of our all-time favorite dips?  Not us!  This deliciously creamy Spinach and Artichoke Mac and Cheese dish is irresistibly good and will have your loved ones running to the kitchen for seconds - or thirds!
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INGREDIENTS FOR SPINACH AND ARTICHOKE MAC AND CHEESE:

  • 1 pound pasta shells
  • 3.5 cups chicken broth (you can also use water, if needed)
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 8 ounces cream cheese, cubed
  • 1 can artichoke hearts, rinsed and copped
  • 10 ounces of frozen spinach or 2 cups of tightly packed fresh spinach (you less if you like)
  • 1 cup shredded Parmesan cheese
  • 1/2 cup grated Parmesan cheese
  • 1.5 cups Mozzarella cheese
  • 2 cups half and half
  • 1 tablespoon garlic pepper
  • 2 tablespoons Italian seasoning
  • Salt to taste
  • Red pepper flakes (optional)
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Who can resist a twist on one of our all-time favorite dips?  Not us!  This deliciously creamy Spinach and Artichoke Mac and Cheese dish is irresistibly good and will have your loved ones running to the kitchen for seconds - or thirds!
//

HOW TO MAKE SPINACH AND ARTICHOKE MAC AND CHEESE:

INSTANT POT
  1. Turn your Instant Pot on and select the ‘Saute’ function on high.
  2. Add butter and minced garlic and saute together until garlic becomes aromatic, about 2-3 minutes.  
  3. Now, select the ‘Cancel’ function to reset the cooking function.
  4. Add pasta shells and chicken broth to your Instant Pot.  
  5. Secure the lid on your Instant Pot and select the ‘Pressure Cook’ function on high.  Cook for 6 minutes.  Or calculate cook time based on pasta of your choice.  Look at the box and take the suggested cooking time and cut it in half and subtract 2 minutes.  If the box says 10 minutes, cut it in half (5 minutes) and subtract 2.  So your total cook time will be 3 minutes.  For reference, I cooked this recipe for 6 minutes.  If for some reason you find your pasta is still not cooked, you can add the lid back on pressure cook for 0-1 minutes.  
  6. When timer beeps, quick release pressure.  If a substantial amount of liquid sprays out of the valve, quickly move valve back to seal and wait a minute or 2 and then move valve back to release.
  7. Carefully remove the lid and stir the pasta.
  8. Add half and half, cream cheese, Italian seasoning, garlic pepper, salt, grated and shredded Parmesan cheese and stir until all ingredients are mixed well.
  9. Now, add artichoke hearts, mozzarella cheese and spinach and stir well, again, until all cheese is melted.  If you want your pasta more creamy, feel free to slowly add more half and half and stir until you reach the desired consistency.  
  10. Serve & enjoy!  
  11. Feel free to top with red pepper flakes and additional Parmesan cheese, too! Yum!
STOVE TOP
  1. In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
  2. In a large saucepan over medium high heat, melt butter. Add minced garlic and cook until the garlic is aromatic, about 2-3 minutes.
  3. Pour in half and half, Italian seasoning, salt and garlic pepper and whisk togeter. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese until melted.
  4. Remove pan from heat and whisk in mozzarella and Parmesan cheeses. Continue whisking until melted and smooth. Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
  5. Serve & enjoy!  
  6. Feel free to top with red pepper flakes and additional Parmesan cheese, too! Yum!

Spinach and Artichoke Mac and Cheese

Course Dinner, Main Course
Cuisine American
Keyword Artichokes, Pasta, Spinach
Servings 6 people
Calories 643 kcal

Ingredients

  • 1 pound pasta shells
  • 3.5 cups chicken broth you can also use water, if needed
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 8 ounces cream cheese, cubed
  • 1 can artichoke hearts, rinsed and chopped
  • 10 ounces frozen spinach
  • 1 cup shredded Parmesan cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups half and half
  • 1 tablespoon garlic pepper
  • 2 tablespoons Italian seasoning
  • Salt to taste
  • Red pepper flakes (optional)

Instructions

INSTANT POT

  • Turn your Instant Pot on and select the 'Saute' function on high.
  • Add butter and minced garlic and saute together until garlic becomes aromatic, about 2-3 minutes.  
  • Now, select the 'Cancel' function to reset the cooking function.
  • Add pasta shells and chicken broth to your Instant Pot.  
  • Secure the lid on your Instant Pot and select the 'Pressure Cook' function on high.  Cook for 6 minutes.  Or calculate cook time based on pasta of your choice.  Look at the box and take the suggested cooking time and cut it in half and subtract 2 minutes.  If the box says 10 minutes, cut it in half (5 minutes) and subtract 2.  So your total cook time will be 3 minutes.  For reference, I cooked this recipe for 6 minutes.  If for some reason you find your pasta is still not cooked, you can add the lid back on pressure cook for 0-1 minutes.  
  • When timer beeps, quick release pressure.  If a substantial amount of liquid sprays out of the valve, quickly move valve back to seal and wait a minute or 2 and then move valve back to release.
  • Carefully remove the lid and stir the pasta.
  • Add half and half, cream cheese, Italian seasoning, garlic pepper, salt, grated and shredded Parmesan cheese and stir until all ingredients are mixed well.
  • Now, add artichoke hearts, mozzarella cheese and spinach and stir well, again, until all cheese is melted.  If you want your pasta more creamy, feel free to slowly add more half and half and stir until you reach the desired consistency.  
  • Serve & enjoy!  
  • Feel free to top with red pepper flakes and additional Parmesan cheese, too! Yum!

STOVE TOP

  • In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
  • In a large saucepan over medium high heat, melt butter. Add minced garlic and cook until the garlic is aromatic, about 2-3 minutes.
  • Pour in half and half, Italian seasoning, salt and garlic pepper and whisk together. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese until melted.
  • Remove pan from heat and whisk in mozzarella and Parmesan cheeses. Continue whisking until melted and smooth. Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
  • Serve & enjoy!  
  • Feel free to top with red pepper flakes and additional Parmesan cheese, too! Yum!

Nutrition

Calories: 643kcal | Carbohydrates: 71g | Protein: 31g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 1502mg | Potassium: 698mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6795IU | Vitamin C: 27mg | Calcium: 634mg | Iron: 4mg

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