Mac 'n Cheese with Pepperoni

I sometimes congratulate my husband for having the good sense to marry a woman who can throw a dish of Mac 'n Cheese with Pepperoni together at a moments notice.


Mac 'n Cheese with Pepperoni
from Delicious
Serves 6

For the Pasta:
1 tablespoon olive oil
200g pepperoni cut into fine dice
400g macaroni ( I used Liscio Piccolo)
Large handful fresh basil leaves, torn
1/2 fresh white breadcrumbs

For the Bechamel Sauce:
100g butter
100g plain flour
750ml milk
60ml white wine
300ml thickened cream
80g grated Parmesan cheese
80g grated Asiago cheese

Preheat the oven to 200 degrees C.

Make the Bechamel Sauce:
Mix the two cheese together in a small bowl.

Place the butter in a large saucepan and melt over medium heat. Add the flour and whisk until you have a thick paste. Reduce heat to low and cook, stirring, for 1-2 minutes.Gradually add the milk, whisking constantly, until you have a thick, smooth sauce.Add the wine and cream and stir to combine. Remove from the heat, stir in 2/3 of the cheese, then season with sea salt and freshly ground black pepper. Cover sauce, set aside and keep warm.

Heat the oil in a large frying pan over medium heat. Add the pepperoni and cook, stirring for about 4-5 minutes until crispy. Drain on paper towel.

Make the Pasta:
Meanwhile, cook the pasta in a saucepan of boiling, salted water according to packet instructions until almost al dente. Drain.

Add the pasta, basil and pepperoni to the bechamel sauce, stirring to combine, then pour into a 2.5L baking dish.

Combine breadcrumbs with the remaining cheese and scatter over the pasta. Bake for 20-25 minutes until golden and crispy.