Athena's Ma'cropolis #RSC

• 12 lb small elbow macaroni
• 1 lb ground pork
• 12 large yellow sweet onion, halved and thinly sliced
• 1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
• 10 ounces frozen chopped spinach, thawed
• 14 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
• 12 teaspoon red cayenne pepper
• 14 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
• 12 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

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.
3. Drain and add to a large bowl.
4. Heat a large skillet on medium-high and brown the pork, stirring to crumble as it cooks, about 4 minutes.
5. 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.
6. Cook for another 5 minutes and mix into the macaroni.
7. Wipe out the skillet and heat the oil and butter on medium and whisk in the flour, cooking for a minute.
8. Whisk in the milk and stock and cook until it thickens.
9. Turn the heat to low and stir in the parmesan cheese, yogurt, cream cheese and 1 cup shredded cheese.
10. As soon as the cheeses are melted and blended, add to the macaroni.
11. Divide between 8 personal skillets, about 1 cup of mixture for each.
12. Top each skillet with 1/8 cup shredded cheese and scatter each with Feta crumbles.
13. Bake for 20-25 minutes, or until cheese is melted and bubbly.
14. Makes 8 servings in 6 1/2 inch cast iron skillets or a 9"x13" casserole.

elbow macaroni, ground pork, yellow sweet onion, packet, spinach, balsamic vinegar, garlic, grape tomatoes, chives, fresh rosemary, oregano, red cayenne pepper, cinnamon, olives, extra virgin olive oil, butter, flour, milk, chicken stock, parmesan cheese, yogurt, cream cheese, italian cheese, feta cheese

Taken from www.food.com/recipe/athenas-macropolis-rsc-494953 (may not work)