28 large pepperoni slices
4 tbsp butter
4 tbsp flour
1 1/4 cup milk
1/2 cup heavy cream
1 tsp garlic powder
1 tsp dried oregano
salt & pepper to taste
2 cups shredded mozzarella
3/4 grated parmesan, divided
8 oz elbow pasta
Preheat oven to 400 degrees.
Spray two 12-cup muffin tins (standard size not mini) with spray oil.
Cut a slit into 24 pepperoni slices (from middle to the edge).
Make “cups” out of each pepperoni slice and place in the muffin tins.
Cook 8 ounces of pasta per package directions to al dente, drain, reserving half cup of pasta water.
In large pot over medium heat, melt butter. Add flour and whisk until golden brown. Slowly whisk in milk. Add heavy cream, garlic powder, oregano and salt & pepper. Bring to a simmer and cook 2 minutes.
Add mozzarella and 1/2 cup parmesan, stir until cheese is melted and incorporated.
Add 2 tbsp pasta water to cheese sauce and combine. Add pasta to cheese sauce and mix well. Add more pasta water if needed but the cheese and pasta should be pretty thick.
Spoon mac and cheese into pepperoni cups. Chop 4 more pieces and pepperoni and place on top of mac and cheese cups. Sprinkle with remaining parmesan. Bake 20-30 minutes until tops are golden.
Let cool 15 minutes. Carefully remove cups and place on paper towels for a couple of minutes before serving..
