When I told my mother that I was making this recipe, she said “Ew.” But ignore her, because she is a very confused woman (i.e. a pasta-hater).
Equipment: one large dutch oven, one large pot for boiling noodles, a large colander (or more than one colander), a whisk
Pizza Macaroni & Cheese
4 cups dried Cavatappi (or Macaroni)
1 egg, beaten
1/4 c. unsalted butter
1/4 c. white flour
2 1/2 c. whole milk
3/4 lb. mozzarella, grated
1/4 lb. pepperjack, grated
grated parmesan, for sprinkling
1 t. dry mustard
1 T. garlic salt & 1/2 T. ground black pepper
1 t. smoked paprika
oregano & basil (fresh or dry)
1/2 jar (about 8 oz.) tomato sauce of choice
diced pepperoni (as little or as much as you like!)
Preheat oven to 350F.
In a small bowl, whisk your egg and set aside. Grate your cheeses and set out your ingredients (I recommend pre-measuring the flour and milk, so it’s at the ready!)
Get a very large, salty pot of water to a rolling boil, and cook your pasta al dente. Drain, and leave to sit in colander.
In your dutch oven, on the stovetop at medium-low heat, melt your butter. Once melted, sprinkle in your flour, smoked paprika and ground mustard, and begin whisking. Whisk constantly for 5 minutes.
After the 5 minutes of whisking has passed, add your milk. Whisk constantly for 5 minutes, until the sauce thickens. Reduce heat to low.
Take a large spoonful of the sauce, and slowly pour it into the small bowl of beaten egg, whisking constantly. This is called tempering.
Pour the egg mixture back into the dutch oven, whisk to incorporate.
Add in 3/4 of your grated cheese, and stir until smooth.
Add your garlic salt, pepper, oregano and basil. Add drained pasta to dutch oven, and mix thoroughly.
Pour the tomato sauce on top of the macaroni and cheese, and cover in the remaining 1/4 of your grated cheese, grated parmesan, and diced pepperoni.
Bake in dutch oven (uncovered) for 25 – 30 minutes, until bubbly and delicious-looking.
Original Recipe: Macaroni & Cheese