Fully Loaded Pizza Macaroni and Cheese

Name: Fully Loaded Pizza Macaroni and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 170 grams block American cheese, roughly grated or diced; 59 milliliters sliced black olives; 237 milliliters whole canned tomatoes, roughly chopped and drained; 2 teaspoons cornstarch; 2 eggs; 227 grams elbow macaroni; 340 grams evaporated milk; 59 milliliters roughly chopped fresh basil leaves; 227 grams sweet or hot Italian sausage, removed from casing; 4 servings Extra-virgin olive oil; 28 grams grated parmesan cheese; 59 milliliters sliced pepperoncini; 113 grams pepperoni, split into quarters lengthwise, cut into 1/2-inch chunks; 170 grams whole milk mozzarella cheese, roughly grated or diced; 113 grams hot soppressata, cut into 1/2-inch cubes; 3 Tbsps unsalted butter; 2 teaspoons vegetable oil

Fully Loaded Pizza Macaroni and Cheese might be just the main course you are searching for. One serving contains 1299 calories, 61g of protein, and 90g of fat. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. If you have elbow macaroni, sausage, cornstarch, and a few other ingredients on hand, you can make it. To use up the evaporated milk you could follow this main course with the Avocado Milkshake as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside.

Ingredients you will need

Evaporated Milk

Corn Starch

Egg

Equipment you will use

Whisk

Bowl

Heat oil in a large skillet over medium-high heat until shimmering.

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Cooking Oil

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Frying Pan

Add sausage and cook, breaking up with a wooden spoon, until no longer pink, about 4 minutes.

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Sausage

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Wooden Spoon

Add pepperoni and soppressata and continue cooking, stirring frequently, until meat is starting to brown and crisp around the edges, about 4 minutes longer.

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Soppressata

Pepperoni

Meat

Drain off all but 2 tablespoons fat and transfer to a large bowl.

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Bowl

Add tomatoes, olives, and pepperoncini to bowl and set aside.

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Peperoncini

Tomato

Olives

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Bowl

Cook pasta in a large stock pot in salted water according to package directions.

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Pasta

Stock

Water

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Pot

Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, butter, evaporated milk mixture, and all three cheeses. Cook over low heat, stirring constantly, until cheese is melted and pasta is creamy and smooth. Stir in sausage/olive/tomato mixture. Stir in basil, reserving some for garnish.

Ingredients you will need

Evaporated Milk

Sausage

Butter