Pepperoni Mac N Cheese

We recently made a tasty discovery with our mac n cheese.  Instead of topping with bread crumbs, we started topping with pepperoni, a little pizza sauce, and mozzarella cheese.  Yummy!

4 tbsp butter

2 ½ c.  milk

¼ c. flour

1 tsp salt

⅛ tsp nutmeg

⅛ tsp ground black pepper

Dash of cayenne pepper

2 ½ c. mild cheddar cheese

½ - 1 c. pecorino Romano cheese

½ lb pasta shells

½ head of cauliflower, cut into florets

15-20 pepperoni pieces

1c. pizza sauce

1/2 c. grated mozzarella cheese

Heat oven to 375° F.  Butter a 9x13 pan.  Using a flatter pan with increased surface area increases the pepperoni to mac n cheese yummy factor.  In a large pot, bring water to a boil, adding a dash of salt and a small amount of oil.  When boiling add pasta.  Cook until just underdone.  At the same time, in a separate pot, bring water to a boil and add the cauliflower.  Cook until tender. 

In the mean time, heat milk in microwave for 2 minutes.   Melt butter in a medium sauce pan and add flour.  Cook, stirring for 1 minute.   Slowly pour milk into the flour mixture while whisking.  Continue cooking, whisking constantly, until mixture thickened and bubbling.

Stir in salt, nutmeg, pepper, and cayenne pepper.  Slowly add the cheeses until melted.  Drain pasta and add to cheese sauce.  Drain the cauliflower and blend in the blender or food processor to a slightly chunky texture. 

Add to the cheese sauce.  Fold the cauliflower and pasta into the cheese sauce.  Pour the mixture into the baking dish. 

Drizzle pizza sauce on top, and then top with pepperoni and mozzarella cheese. 

 Bake about 30 minutes.

Tip:  You can double the recipe and freeze half for a future freezer meal.