Greek Macaroni and Cheese

Contributed by World Recipes Y-Group
 * Serves 4 – 6

Ingredients

 * 1 pound macaroni
 * ½ pound spinach, washed and stemmed
 * 1½ pounds crumbled feta cheese (about 6 cups)
 * 2⅓ cups whole milk
 * 2 tbsp fresh lemon juice
 * ⅔ olive oil
 * 1 tsp kosher salt
 * 2 tsp freshly ground pepper
 * ¾ tsp minced fresh rosemary
 * 2 tsp minced fresh thyme
 * 1 tbsp finely chopped garlic
 * ½ tsp red pepper flakes, or to taste
 * ½ cup pitted and coarsely chopped black olives
 * ½ pound cherry tomatoes, halved
 * ½ cup grated parmesan cheese
 * ¼ cup mixed chopped fresh herbs

Directions

 * 1) Preheat oven to 350°F
 * 2) Bring 6 quarts of salted water to a boil.
 * 3) Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes.
 * 4) Drain and place in a large mixing bowl.
 * 5) Blanche the spinach: bring 4 quarts of salted water to a simmer over medium-high heat.
 * 6) Have ready a large bowl of ice water and slotted spoon.
 * 7) Add the spinach to the simmering water (in three or four batches) and submerge it.
 * 8) Let it cook for about 15 seconds, remove with the slotted spoon, and plunge into the ice water.
 * 9) Let the spinach cool completely, drain it, and squeeze out the excess water. If the leaves are large, chop then into bite-size pieces. Reserve.
 * 10) 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 necessary. This will not be completely smooth; there will be very small chunks of cheese remaining.
 * 11) Stir the cheese mixture into the cooked pasta, then add the minced rosemary and thyme, the garlic, red pepper flakes, cherry tomatoes, and blanched spinach.
 * 12) Place in a 9 by 13-inch baking pan and sprinkle with the grated parmesan cheese and the mixed herbs.
 * 13) Bake on the middle shelf until the pasta is heated through and the top is slightly browned, 25 to 30 minutes.