Eyes on the Fries

Part 1: Prep the Pepperoni Cups

1. Preheat your oven to 400°F.

2. Cut a small slit into the center of 18 pepperoni slices. Place one pepperoni slice into each hole of a standard muffin tin, pressing it gently to form a cup.

3. Finely chop the remaining 4 pepperoni slices and set them aside.

Part 2: Make the Mac & Cheese

1. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it’s a light golden color.

2. Slowly pour in the milk while whisking, then add the heavy cream, garlic powder, and oregano. Season with salt and pepper. Bring the mixture to a simmer and cook for 2 minutes.

3. Add the mozzarella and ½ cup of the Parmesan cheese, stirring until the cheese is completely melted and the sauce is smooth.

4. Meanwhile, in a separate large pot, cook your pasta in boiling, salted water until it’s al dente (about 7 minutes). Reserve about ½ cup of the pasta water, then drain the pasta.

5. Add 2 tablespoons of the reserved pasta water to the cheese sauce and stir to combine. Add the drained pasta and toss to coat it in the sauce. Add more pasta water as needed to get the sauce to your desired consistency.

Part 3: Assemble & Bake

1. Spoon the prepared macaroni and cheese into the pepperoni cups in the muffin tin.

2. Sprinkle the tops with the chopped pepperoni and about 2 tablespoons of Parmesan cheese.

3. Bake for 20 to 30 minutes, or until the tops are golden and the macaroni bites feel firm.

4. Carefully remove the cups from the muffin tin. Sprinkle with fresh basil and the remaining Parmesan cheese before serving.