Arancini Style Pepperoni Mac & Cheese
Arancini Style Pepperoni Mac & Cheese
Directions
- Preheat an oven and a deep fryer to 375°F.
- Cook elbow pasta according to box instructions, and transfer to a half hotel pan.
- Chop Liguria Artisan Pepperoni into large chunks. Render the pepperoni in a medium saucepan. Set the burner to medium high heat, add butter and flour to the rendered pepperoni, whisk until smooth. Cook the flour mixture for 2 minutes. Whisk milk into the flour mixture, season with salt, pepper, and bring to a light boil. Reduce to a simmer, whisking gradually until sauce thickens.
- Remove the pan from the heat and whisk in all cheeses into the sauce. Fold the sauce into the pasta and bake in the oven for 7 minutes or until the top is golden. Refrigerate the cooked pasta for 4 hours
or overnight.
- Transfer the chilled block of mac & cheese
to a cutting board. Cut the arancini into 1-inch by 1-inch cubes.
- Using the standard breading procedure,
dredge the cold arancini cubes into the
seasoned flour, then the eggs, and then into
the panko breadcrumbs.
- Fry the arancini cubes for 3 minutes or until
golden brown; top each arancini with microgreens before serving.
Ingredients
- 2 cups Elbow macaroni, dry
- 1 cup Liguria® Artisan Pepperoni, chopped
- 1/2 cup flour, all-purpose
- 4 tbsp unsalted butter
- 24 fl. oz. milk, whole
- 1/4 cup white cheddar cheese, grated
- 3 1/2 cups cheese, mozzarella, grated
- 1 1/2 cups cheese, Parmesan , grated
- 1/4 cup cheese, provolone, grated
- 1 tsp Kosher salt
- 1/2 tsp Black Pepper
- 3 ea. egg(s), whisked
- 1 qt. flour, seasoned
- 1 qt. panko breadcrumbs
- oil, vegetable, for frying
- microgreens, as needed, for garnish
