Spinach Artichoke Macaroni and Cheese

Yup! Another macaroni and cheese recipe coming your way! I really, truly adore mac and cheese. I’ve made my fair share of macaroni and cheese recipes on this blog (like this, this and this), but I have to tell you… this one might be the best I’ve ever made.

CRAZY to say, right? I told my supervisor it was the best mac and cheese I’ve made, and he just sort of scoffed dismissively. Until he had a bowl for lunch.

I shouldn’t say bowl, it was more of a vat. Ok, that might be dramatic. But it was a heaping bowl overspilling with this macaroni and cheese.

Something about being cooked in vegetable broth and not draining just makes this dish so incredibly tasty. Give this a try and I promise you will not be disappointed.

2 tablespoons olive oil
1 yellow onion, chopped
8 large garlic cloves, minced
1 13.75 ounce can of artichoke hearts, drained and roughly chopped
16 ounces rigatoni, uncooked
10 ounces baby spinach
4 cups vegetable broth
2 cups water
4 ounces cream cheese, room temperature
½ cup parmesan cheese, grated
1½ cups mozzarella, grated
pinch of red pepper flakes

20-cup Digital Pressure Cooker
6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes

1. Set the cooker for Sauté-Then-Simmer STS® and add the oil; let heat briefly.
2. Add the oil and chopped onion. Cook while stirring frequently with a long-handled wooden or heat safe spoon until the onions begin to soften, about 2 minutes.
3. Add the garlic and stir, cooking for 1 minute. Then, add the artichoke hearts and cook for another minute.
4. Add the pasta to the cooker as well as 3 cups of the broth and the 2 cups of water; save the other cup of vegetable broth.
5. Mix well; make sure that most of the pasta is under the liquids.
6. Close the lid; make sure the vent is set to Sealing.
7. Cook for 9 minutes still on Sauté-Then-Simmer STS® mode.
8. After 9 minutes, turn the cooker off and switch the steam vent to Venting. Be careful of escaping steam.
9. When the lid releases, unlock it and remove. Give the pasta a quick stir.
10. Add the remaining broth to the pasta. If the pasta already looks a bit watery, skip this step.
11. Fold in the spinach until it wilts.
12. Then, add the cream cheese, parmesan, and mozzarella and any red pepper flake that is desired.
13. Mix well until the cheeses are all melted.
14. Serve hot with additional grated parmesan and fresh cracked black pepper.

Recipe inspiration from Ministry of Curry

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