Serves 4-6
Ingredients:
1/3 cup Gil’s Double Garlic Olive Oil
1/3 cup all purpose flour
1 tablespoon Big Sur Bread Dipper Seasoning, divided
1 teaspoon San Fran Sea Salt
2 1/2 cups whole milk
3/4 cup heavy cream
1/2 cup (4oz) cream cheese
2 cup full-fat mozzarella, grated
1 cup muenster cheese, grated
1lb macaroni noodles, cooked according to the instructions on the package
1/2 cup sliced pepperoni
1/2 cup diced pepperoni
1-2 tablespoons fresh basil, chopped
Instructions:
Preheat oven to 350°F and lightly spritz a large casserole dish or oven-proof skillet with cooking spray.
Heat oil in a large pot over medium heat. Once hot, add the flour, whisk to combine, and cook for approximately 1 minute, creating a roux.
Add 1/2 tablespoon bread dipper seasoning, sea salt, milk, and cream, whisk to combine with the roux, and bring to a low simmer. Simmer for 5 minutes, whisking frequently. Add the cream cheese to the pot, stir or whisk to combine, until the sauce has thickened, about 2-3 minutes. Reduce heat to low, and while working in batches, whisk in the cheese (keep about 1/2 cup of cheese reserved for topping), until smooth, thick, and combined, another 2-3 minutes. Add the cooked pasta noodles and diced pepperoni to the pot, stir to combine, and transfer the contents to the prepared casserole dish, spreading out in an even layer.
Top with sliced pepperoni, dollop with marinara sauce, cover with the reserved cheese, and season with the remaining 1/2 tablespoon of bread dipper seasoning. Place in the oven and bake for 20-30 minutes or until bubbly. Remove from the oven and set aside to rest for 5 minutes before serving. Garnish with fresh basil.