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+ servings

Spinach and Artichoke Mac and Cheese

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


  • 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
  • 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)



  • 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!


  • 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!


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