Ingredients
The following ingredients have 6 Servings
- 1 pound elbow macaroni ((uncooked))
- 4 tablespoons unsalted butter
- 2 garlic cloves (minced)
- 1 small yellow onion (diced)
- 1 green bell pepper diced
- 1/4 cup all purpose flour
- 1 cup cold half and half ()
- 1 cups cold whole milk
- 1 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 12 ounces mozzarella (shredded (about 4 cups))
- 1/2 cup pizza sauce
- 1/4 cup pepperoni (quartered (plus more for topping))
- 1/4 cup sliced olives (plus more for topping)
- 1/4 cup parmesan cheese (shredded)
Instruction
- Preheat your oven to 350 degrees.
- Cook the macaroni according to package instructions, making sure to salt the water with 2 teaspoons of kosher salt. When it is finished cooking, drain and set aside.
- While the pasta is cooking, melt the butter in a large oven proof skillet. Add in the garlic, onion, and the bell pepper and sauté until soft, about 5 to 7 minutes.
- Whisk in the flour. Then slowly whisk in the half and half and the whole milk. You want to start with just a few tablespoons at a time, adding more once it is absorbed by the roux. Then you can gradually add it more quickly. The whole process should take less than 2 minutes.
- Add in the salt, oregano, basil, and black pepper. Stir in the mozzarella cheese and stir until compltely melted. Stir in the pepperoni, sliced olives, and pizza sauce. Try the sauce and add more seasoning to taste.
- Add the cooked noodles to the sauce. Top with more pepperoni and olives. Then add the Parmesan cheese. Bake for 15 to 20 minutes. Serve and enjoy!
