Recipes

Pepperoni  Mac  and  Cheese

  • Prep time

    15 min

  • Cook time

    25 min

  • Servings

    4-6
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Ingredients

  • 1 stick ROMA Caserta Pepperoni, Mild or Spicy, sliced into rounds
  • 1 onion, diced
  • 30 ml (2 tbsp) tomato paste
  • 5 ml (1 tsp) garlic powder
  • 5 ml (1 tsp) dried oregano
  • 500 ml / 2 cups beef broth
  • 250 ml (1 cup) 35% cream
  • 500 ml (2 cups) uncooked medium shells
  • 125 ml (1/2 cup) processed cheese, such as Le Petit Crémeux Boivin
  • 125 ml (1/2 cup) grated orange cheddar
  • 125 ml (1/2 cup) grated Gruyère
  • Chopped chives

Preparation

  • In a large pot, brown the pepperoni slices until lightly crispy. Remove some of the pepperoni for the final garnish and set aside.
  • In the same pot, keeping the pepperoni fat, add the diced onion.
    Sauté for 3 to 4 minutes, until translucent.
  • Add the tomato paste, garlic powder, and oregano. Cook, stirring, for 1 minute to toast the tomato paste and release the aromas.
  • Pour the beef broth, 35% cream, and uncooked shells directly into the pot. Mix well, scraping the bottom to loosen the browned bits.
  • Bring to a boil, then reduce the heat to medium-low. Simmer uncovered for about 10 to 12 minutes, stirring frequently, until the pasta is al dente and the sauce has thickened.
  • Remove the pot from the heat. Add the processed cheese, orange cheddar, and Gruyère. Stir gently until the cheeses are completely melted and the sauce is rich and stretchy.
  • Sprinkle the top of the dish with the reserved pepperoni slices.
  • Optional: Place under the oven broiler for 2 to 3 minutes to brown the cheese. Garnish with chives.
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Roma  products  used  in  this  recipe

Caserta Pepperoni Hot Sliced

Caserta Pepperoni Mild Sliced

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