Pepperoni Mac and Cheese

Ingredients

  • 10 oz Margherita® Lay Flat Pepperoni, julienne
  • 10 oz pasta Torchio
  • 1 Tbsp butter

Topping

  • 2 oz Margherita® Lay Flat Pepperoni
  • 1 1/2 cups panko breadcrumbs
  • 4 Tbsp butter, melted
  • 1/2 cup Parmesan cheese, finely grated

Sauce

  • 5 Tbsp butter
  • 1/3 cup flour
  • 3 cups milk
  • 7 oz aged Gouda, grated
  • 5 oz mild white cheddar, grated
  • 1 1/2 tsp black pepper
  • 1 Tbsp fresh lemon juice
  • Salt, to taste

Details

Product:

Margherita® Lay Flat Pepperoni

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Preheat oven to 350°F.
  2. Make topping first by mixing all topping ingredients together with pinch of salt. Set aside.
  3. Place 10 oz of julienned pepperoni in large pan over medium heat. Cook until crispy, about 4-5 minutes. Remove pepperoni from pan and drain on paper towels.
  4. Cook pasta, undercooking by 1 minute from package instructions. Drain and toss with 1 tablespoon of butter.
  5. Make sauce in large saucepan by heating butter over medium heat. When sizzling, add flour and whisk vigorously for 1 minute.
  6. Lower heat slightly and add milk in slow stream, whisking the whole time and making sure to get all flour mixture from bottom and sides of pan.
  7. Cook for few minutes until it thickens slightly and coats back of wooden spoon.
  8. Lower heat right down and add cheese in three lots, whisking well and letting melt in between each addition.
  9. Add black pepper and lemon juice and mix in.