Ingredients
- 3 cups elbow macaroni
- 2 cans (8oz.) of tomato sauce
- 2 cans (6oz.) of tomato paste
- 1/2 lb. Shredded Cheddar
- 1/2 lb. Sharp shredded Cheddar
- 3 tbsp Grated parmesan (preferably parmesan reggiano)
- 25 slices (1/8” thick) of Chris Brother's hot pepperoni
- Salt and pepper to taste (preferably kosher or sea salt & fresh cracked black pepper)
- Onion powder to taste
- Garlic powder to taste
Preparation Instructions
- Preheat oven to 350°F (175°C), placing rack in middle position.
- Bring to boil generously salted water in a large pot and add macaroni, stirring occasionally; cook until al dente (roughly 8-10 minutes). Drain
- In a medium saucepan, combine tomato sauce, tomato paste, onion powder, garlic powder, salt and pepper and heat just to combine tomato sauce and tomato paste.
- Add pepperoni and cooked macaroni to sauce. Place in a 13x9 Pyrex dish.
- Spread parmesan evenly over the pasta.
- Top off the dish with the mix of cheddars.
- Bake for 35-45 minutes (oven temperatures may vary).
- Let stand for 5-10 minutes.
Garnishing tips: Basil, Parsley, Tarragon.
