Instapot® Spinach and Artichoke Mac’N Cheese

Prep Time | 15 minutes |
Cook Time | 10 minutes |
Servings |
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Ingredients
- 4 cups water
- 1 lb medium shells or pasta of choice
- 2 tbsp butter
- 2 large garlic cloves , minced
- 1/4 tsp nutmeg , to taste
- salt and pepper
- 1/2-3/4 cup whole milk
- 6 oz cream cheese
- 2 cups Andrew & Everett® Rustic Thick Cut Shredded White Sharp Cheese
- 1 cup Andrew & Everett® Rustic Thick Cut Shredded Fiesta Blend Cheese
- 1/2 cup Andrew & Everett Grated Parmesan
- 6 oz chopped froze spinach , drained well
- 4.4 oz Amore® herb infused artichokes
Instructions
- Add water, pasta, butter, garlic, nutmeg, salt and pepper to the Instapot®. Set time for 5 minutes on high pressure.
- After 6 minutes, do a quick release.
- Stir in cream cheese to melt.
- Slowly add ½ cup milk, then Shredded Cheese & Grated Parmesan in 3-4 handfuls, stirring in between each addition until smooth. Add additional milk if needed.
- Stir in spinach and artichoke hearts. Season with pepper to taste.
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