Pepperoni Mac & Cheese: Take Two

Made Pepperoni Macaroni and cheese again with a different technique, and it came out much nicer

Made a cup of roux, cooked until blond.  Added ~4 c whole milk.   I shredded the cheese (1lb each, cheddar and monterey jack) fine this time and slowly added to the beshamel.

After all the cheese was integrated, I then added the diced pepperoni and simmered.

The sauce was very consistant, and looked fantastic.

The pepperoni still infused the cheese sauce with a nice flavor.

I finished the dish by baking at 350 for 30 minutes.

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