Bloomington, Indiana
The reader writes:
It’s a Greek take on macaroni and cheese, plus a somewhat “foodie-ized” version of Greek salad. They’re both from the same chef, Greek-American Michael Psilakis, whose cookbook How to Roast a Lamb is also a fascinating memoir of growing up Greek-American. The salad and dressing are both in How to Roast a Lamb; the macaroni and cheese recipe is here.
Awesome. Thanks for the recipe, too. Who drinks Jameson’s with their mac and cheese? You! Like I said, awesome.
M_Young 
cecelia 
Awesomeness. And frankly, Rod, you owe us all something positive after the whole “She-Bop” thing. (Just kidding, that was downright hathotic…)
This recipe will be attempted with gluten-free pasta and kale subbed for the spinach.