Pepperoni Pizza Mac ’N Cheese
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 8 oz elbow pasta
- 1/4 cup unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 tbsp Amore® Tomato Paste
- 1 tsp Amore® Garlic Paste
- 1 tsp dried oregano , plus more for garnish
- 1/2 tsp crushed red pepper flakes
- salt and black pepper , to taste
- 1 1/2 cups Andrew & Everett® Rustic Thick Cut Shredded Mozzarella Cheese , divided
- 1 cup Andrew & Everett Shredded Italian Blend Cheese
- 1/2 cup Andrew & Everett Grated Parmesan
- 1/2 cup uncured pepperoni slices
Instructions
- Cook pasta to al dente, according to package directions.
- Heat Unsalted Butter in a 10-inch cast iron skillet, or oven-safe pan. When butter is melted whisk in flour to make a roux. Continue to whisk until frothy and light golden brown.
- Slowly pour in milk, while whisking until smooth and all milk is incorporated. Cook over medium heat until sauce begins to thicken and coat the back of a spoon, about 7-8 minutes.
- Whisk in tomato paste, garlic, oregano, red pepper flakes. Season with salt and pepper, and remove from heat.
- Slowly add 1 cup Shredded Mozzarella, Italian Blend cheese, and Grated Parmesan one handful at a time. If the cheese is not melting easily return pot to the burner and turn to the lowest setting.
- Fold pasta into cheese sauce and check for seasoning. Sprinkle with remaining cheese, and pepperoni slices. Place under the broiler, carefully watching, for 2-3 minutes or until cheese is bubbly.
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