Prep 45 mins
Cook 30 mins
Ready, Set, Cook! Hidden Valley Contest Entry. I love mac and cheese and my version features Greek ingredients such as yogurt, fresh spinach, lemon zest and feta cheese. The star of the cheese sauce is the Hidden Valley Original Ranch Dressing...it takes it to over the top amazing! The guests at my Superbowl party loved every bite of it!
- 453.59 g elbow macaroni
- 4.92 ml salt
- 340.19 g medium shrimp, peeled and deveined
- 414.03 ml low-fat milk
- 177.44 ml Hidden Valley® Original Ranch® Dressing
- 236.59 ml low fat Greek yogurt
- 1 lemon, zest of
- 9.85 ml dried oregano
- 4.92 ml nutmeg
- 473.18 ml shredded parmesan cheese
- black pepper
- 473.18 ml fresh spinach leaves
- 56.69 g crumbled feta cheese
- Preheat oven to 400 degrees. Butter a 3 quart baking dish or a 9 by 13 inch baking dish.
- Boil 4 quarts of water. Add macaroni and 1 tsp salt and return to a boil. Cook uncovered until al dente, about 9 minutes, stirring occasionally. Drain, rinse with cold water and set aside.
- In a medium pot, bring 5 cups water to a boil. Add shrimp and boil until opaque, about 2 minutes. Drain and set aside.
- In a large pot, combine milk, ranch dressing, Greek yogurt, lemon zest, oregano and nutmeg. Let cook over medium heat until it simmers, stirring frequently. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.
- Add macaroni, shrimp and spinach to pot with cheese sauce. Mix well and spread into prepared baking dish. Sprinkle with feta cheese. Bake for 25-30 minutes or until feta cheese starts to get golden brown.
One change I will make next time is, I won't rinse the pasta. I had some liquid in the bottom at the end of the baking time. An issue might have been, I didn't drain the noodles well enough, but overall it was a tasty dish. :)
I really love this Mac and Cheese. The nutmeg, the shrimp and the spinach were great. The feta also gave it a very nice flavor!
I loved this dish, it was the best tasting mac and cheese I've had. The shrimp was a delightful surprise!