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Athena's Ma'cropolis #RSC

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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!”
8 cups

Ingredients Nutrition


  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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