Athena's Ma'cropolis #RSC |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ready, Set, Cook! Hidden Valley Contest Entry. You don't have to be a Greek Goddess to make this, but you'll think it's worthy of a special spot in Athena's sacred temple - the Parthenon - once you've sampled this pasta dish with blu cheese stuffed olives. It's a Mac and cheese transformation, and just as the Acropolis is a must-see in Greece, this simple dish will become a must-eat at your gatherings, thanks to the special flavors from Hidden Valley that pair so well with this Greek inspired dish! Ingredients:
1/2 lb small elbow macaroni |
1 lb ground pork |
1/2 large yellow sweet onion, halved and thinly sliced |
1 (1 ounce) packet hidden valley original ranch seasoning mix |
10 ounces frozen chopped spinach, thawed |
1/4 cup balsamic vinegar |
4 large garlic cloves, minced |
10 ounces grape tomatoes, halved |
1 tablespoon dried chives |
2 tablespoons fresh rosemary, chopped |
1 tablespoon dried oregano leaves |
1/2 teaspoon red cayenne pepper |
1/4 teaspoon cinnamon |
10 jumbo blue cheese-stuffed olives, sliced |
1 tablespoon extra virgin olive oil |
2 teaspoons butter |
2 tablespoons flour |
1 cup milk |
1 cup chicken stock |
1/2 cup shredded parmesan cheese |
6 ounces greek yogurt |
8 ounces spinach and artichoke cream cheese |
2 cups shredded five italian cheese blend, divided use |
4 ounces feta cheese, crumbled |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease 8 (6 1/2 inch diameter) small cast iron skillets, or a 9 x 13 casserole dish.
2. Cook the macaroni according to package directions, but add 1 tablespoon salt to the water and cook for only 5 minutes. Drain and add to a large bowl.
3. Heat a large skillet on medium-high and brown the pork, stirring to crumble as it cooks, about 4 minutes. Add the onion and cook for another 4 minutes, then add the Hidden Valley® Original Ranch® Seasoning Mix, spinach, vinegar, garlic, tomatoes, chives, rosemary, oregano, cayenne, cinnamon and olives. Cook for another 5 minutes and mix into the macaroni.
4. Wipe out the skillet and heat the oil and butter on medium and whisk in the flour, cooking for a minute. Whisk in the milk and stock and cook until it thickens. Turn the heat to low and stir in the parmesan cheese, yogurt, cream cheese and 1 cup shredded cheese. As soon as the cheeses are melted and blended, add to the macaroni.
5. Divide between 8 personal skillets, about 1 cup of mixture for each. Top each skillet with 1/8 cup shredded cheese and scatter each with Feta crumbles. Bake for 20-25 minutes, or until cheese is melted and bubbly.
6. Makes 8 servings in 6 1/2 inch cast iron skillets or a 9 x13 casserole.
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