Pizza Mac N’ Cheese
1 Lb Penne Pasta
3 Tbsp Butter
Topical Oil (To your liking)
3 Tbsp Flour
¼ C. Tomato Paste
2 C. Whole Milk
3 C. Grated Mozzarella
¼ Lb Mini Pepperoni Slices
Preheat oven to 375 degrees.
In large pot of salted boiling water, cook pasta according to instructions until al dente.
Then drain pasta.
In large cast iron skillet over medium heat, melt butter and topical oil, whisk in flour, and cook for one minute.
Add tomato paste and whisk in milk until smooth.
Simmer for one minute on medium heat.
Fold in half of cheese and add drained pasta.
Top with remaining cheese and sprinkle pepperoni on top.
Bake until pepperoni is crispy and pasta is bubbling, about ten minutes.