5/26/14 6:50 AMFully Loaded Pizza Macaroni and Cheese | Serious Eats : Recipes

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SERIOUS EATS: RECIPES

Fully Loaded Pizza Macaroni and CheesePosted by J. Kenji López-Alt, February 26, 2013

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science ofhome cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab onFacebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following@SeriousRecipes on Twitter!

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

2 teaspoons cornstarch1 (12-ounce) can evaporated milk2 eggs2 teaspoons vegetable oil1/2 pound sweet or hot Italian sausage, removed from casing1/4 pound stick pepperoni, split into quarters lengthwise, cut into 1/2-inch chunks1/4 pound hot soppressata, cut into 1/2-inch cubes

5/26/14 6:50 AMFully Loaded Pizza Macaroni and Cheese | Serious Eats : Recipes

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1 cup whole canned tomatoes, roughly chopped and drained1/4 cup sliced black olives1/4 cup sliced pepperoncini1/2 pound elbow macaroni3 tablespoons unsalted butter6 ounces block American cheese, roughly grated or diced6 ounces whole milk mozzarella cheese, roughly grated or diced1 ounces grated parmesan cheese1/4 cup roughly chopped fresh basil leavesExtra-virgin olive oil

Procedures

1. Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside.

2. Heat oil in a large skillet over medium-high heat until shimmering. Add sausage and cook, breaking up with a woodenspoon, until no longer pink, about 4 minutes. Add pepperoni and soppressata and continue cooking, stirring frequently,until meat is starting to brown and crisp around the edges, about 4 minutes longer. Drain off all but 2 tablespoons fat andtransfer to a large bowl. Add tomatoes, olives, and pepperoncini to bowl and set aside.

3. Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cookingwater. Return to stock pot and add cooking water, butter, evaporated milk mixture, and all three cheeses. Cook over lowheat, stirring constantly, until cheese is melted and pasta is creamy and smooth. Stir in sausage/olive/tomato mixture. Stirin basil, reserving some for garnish. Transfer to serving bowl, top with remaining basil, drizzle with olive oil, and serveimmediately.

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