Ingredients
22 slices large pepperoni, divided
4 tbsp. butter
4 tbsp. all-purpose flour
1 1/4 c. milk
1/2 c. heavy cream
1 tsp. garlic powder
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 c. shredded mozzarella
3/4 c. freshly grated Parmesan, divided
8 oz. elbow pasta
Freshly torn basil, for garnish
Preparation
Step 1Preheat oven to 400°. Cut a slit into the center of 18 pepperoni slices and place a slice into each hole of a muffin tin. Chop remaining 4 slices of pepperoni into small pieces. Step 2In a large pot over medium heat, melt butter. Add flour and whisk until golden. Slowly pour milk in while whisking. Add heavy cream, garlic powder, and oregano. Season with salt and pepper. Bring to a simmer and cook for 2 minutes. Step 3Add mozzarella and ½ cup of Parmesan and stir until cheese is melted. Step 4In another large pot of boiling salted water, cook pasta until al dente, 7 minutes. Reserve about 1/2 cup of pasta water, then drain. Step 5Add 2 tablespoons pasta water to cheese sauce and stir to combine. Add pasta and toss to coat. Add more pasta water as necessary to loosen sauce. Step 6Spoon macaroni into pepperoni cups. Top with about 2 tablespoons of Parmesan and chopped pepperoni. Bake until tops are golden and macaroni feels firm, 20 to 30 minutes. Step 7Remove cups from tin and top with basil and remaining 2 tablespoons Parmesan before serving.
Want to skip the macaroni? Try these Pizza Pepperoni Bites! Made this already? Let us know how it went in the comments below!
