Greek Macaroni and Cheese |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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From Chef Nora Pouillon, chef-owner of Washington, D.C. restaurants Nora and Asia Nora. Ingredients:
1 lb macaroni |
1/2 lb spinach, washed and stemmed |
1 1/2 lbs crumbled feta cheese (about 6 cups) |
2 1/2 cups whole milk |
2 tablespoons fresh lemon juice |
2/3 cup olive oil |
1 teaspoon kosher salt |
2 teaspoons fresh ground black pepper |
3/4 teaspoon minced fresh rosemary |
2 teaspoons minced fresh thyme |
1 tablespoon finely chopped garlic |
1/2 teaspoon red pepper flakes |
1/2 cup pitted black olives, coarsely chopped (optional) |
1/2 lb cherry tomatoes, halved |
1/2 cup grated parmesan cheese |
1/4 cup mixed chopped fresh herb (such as parsley, thyme, and rosemary) |
Directions:
1. Preheat oven to 350°; bring 6 quarts of salted water to a boil; add in macaroni and cook, stirring occasionally, 8-10 minutes until al dente; drain and place in a large bowl.
2. To blanch the spinach: bring 4 quarts salted water to a simmer over med-high heat; have ready a large bowl of ice water and a slotted spoon; add spinach to simmering water (in three or 4 batches) and submerge it.
3. Let cook about 15 seconds, remove with the slotted spoon, and plunge into the ice water; let spinach cool completely, drain it, and squeeze out the excess water; if the leaves are large, chop them into bite-sized pieces; set aside.
4. In a blender or food processor, puree the feta cheese with the milk, lemon juice, olive oil, salt, and pepper (blend in two batches, if needed); this will not be completely smooth; there will be very small chunks of cheese remaining.
5. Stir the cheese mixture into the cooked macaroni; then add the minced rosemary and thyme, garlic, red pepper flakes, olives, cherry tomatoes, and blanched spinach.
6. Transfer mixture to a 13x9 inch baking dish; sprinkle with parmesan cheese and the mixed herbs.
7. Bake on the middle shelf 25-30 minutes until the pasta is heated through and the top is slightly browned.
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