Pepperoni Pizza Macaroni & Cheese
This is basically all my childhood dreams come true in one meal! It truly tastes exactly like pizza but with all the extra cheesiness of Mac & Cheese. The ultimate example of getting the best of both worlds!
Servings : about 6
Prep Time : 30 minutes
Cook Time: 25 minutes
Ingredients
12 oz gluten-free pasta of choice
1/4 cup unsalted butter
2 cloves of garlic, minced
1/4 cup 1:1 gluten-free flour
4 cups half & half, room temperature
2 teaspoons garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt or to taste
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes, optional
2 cups shredded tomato basil havarti, See Recipe Notes
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
1/3 cup marinara or pizza sauce
about 1 cup mini pepperonis
fresh basil, cut into thin strips, for serving
Directions
In a medium bowl mix together the shredded cheeses and set aside. Preheat the oven to 350°F. Prepare your pasta according to package instructions, removing from heat and draining slightly before it reaches al dente. Set the pasta aside while you prepare the roux for the cheese sauce.
In a large deep skillet or dutch oven over medium heat, melt the 1/4 cup of butter. Once melted add in the minced garlic and saute for a few minutes before whisking in the flour. Let the flour cook for 2-3 minutes while whisking continuously. The mixture should look like wet sand.
Gradually begin pouring in the half and half a little at a time, whisking constantly to smooth out any lumps of flour. Once all the half and half has been added, continue to whisk until it begins to thicken slightly. It should be thick enough to coat the back of a spoon but not so thick that it becomes heavy and gloopy.
Once the roux is done remove it from the heat and whisk in the spices until fully combined. Reserve 1 heaping cup of the combined shredded cheeses for topping, then fold in the remaining shredded cheeses one handful at a time until all the cheese has melted into the sauce and the sauce has a smooth and creamy consistency.
Add in your pasta and gently stir to combine until all the pasta is fully mixed into the cheese sauce. Transfer the mac and cheese into a large oven safe skillet or baking dish. Top with half the reserved cheeses, then dollop on the pizza sauce in small even spoonfuls. Add on the mini pepperonis and the remaining shredded cheese.
Bake in the oven for 20-25 minutes until the cheese is golden and bubbling. For an extra crispy top, broil for just a few minutes at the end of the bake time.
Remove the mac and cheese from the oven and allow it cool slightly before topping with fresh basil and serving.
Recipe Notes
I used the new Roth Cheese Tomato Basil Havarti from Aldi.
For best results I highly recommend using freshly shredded cheese!
