Pepperoni Macaroni and Cheese
Serves 4
Cooking Time 2 to 3 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: For another take on this comfort-food classic, we swapped out the ham and peas in
favor of pepperoni. Cutting pepperoni slices into quarters guaranteed spicy, meaty
bites throughout. The combination of evaporated milk and condensed cheddar cheese
soup gave us a rich, creamy sauce that held up to a couple of hours in the slow cooker,
and cheddar and Monterey Jack delivered the ideal flavor and texture. Tomato paste
ensured that our mac and cheese had a robust yet well-rounded tomato flavor, and minced
garlic reinforced the spice of the pepperoni. Be sure to use mild cheddar here; sharp
cheddar will become grainy while cooking. Either elbow macaroni or small shells can
be used here; note that the cooking time will be the same. Click here for more information on cooking pasta in the slow cooker and making a foil collar.
For a crisp, buttery topping, sprinkle individual servings with our Toasted Bread-Crumb Topping. See the sidebar that follows the recipe.
|
8 |
ounces (2 cups) elbow macaroni or small shells |
|
2 |
teaspoons olive oil |
|
1½ |
cups boiling water |
|
1 |
(12-ounce) can evaporated milk |
|
1 |
(11-ounce) can condensed cheddar cheese soup |
|
1 |
cup shredded mild cheddar cheese |
|
1 |
cup shredded Monterey Jack cheese |
|
4 |
ounces sliced pepperoni, quartered |
|
2 |
tablespoons tomato paste |
|
1 |
tablespoon minced garlic |
|
½ |
teaspoon dry mustard |
|
|
Salt and pepper |
1. Line slow cooker with aluminum foil collar and spray with vegetable oil spray. Microwave macaroni and oil in bowl at 50 percent power, stirring occasionally, until some pieces look toasted and blistered, 3 to 5 minutes. Transfer hot pasta to prepared slow cooker and immediately stir in boiling water (pasta will sizzle). Stir in evaporated milk, condensed soup, cheddar, Monterey Jack, pepperoni, tomato paste, garlic, mustard, and ½ teaspoon pepper. Cover and cook until pasta is tender, 2 to 3 hours on high.
2. Remove foil collar. Gently stir pasta to recombine, adjusting sauce consistency with extra hot water as needed. Season with salt and pepper to taste and serve.