Chaos in the kitchen

Ingredients

• 1 lb Elbow Macaroni (dry, broken into bite‑size pieces)
• 4 Tbsp Unsalted Butter (cut into cubes)
• 4 Tbsp All-Purpose Flour (for roux)
• 2 cup Whole Milk (room temperature)
• 1 cup Heavy Cream (adds richness)
• 2 cup Sharp Cheddar Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded, for stretch)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• ¼ tsp Paprika (optional, for color)
• 12 slices Salami Slices (thinly sliced, about 1‑inch wide)
• 4 oz Cream Cheese (softened)
• 2 Tbsp Fresh Chives (finely chopped)
• 1 cup Parmesan Cheese (freshly grated)
• 1 spray Olive Oil Spray (for parchment sheet)

Instructions

1. Boil the Pasta

   Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook 6‑7 minutes, until just al dente.

   Time: PT8M

   Temperature: 212°F

2. Drain and Set Aside

   Drain the macaroni in a colander and return to the pot. Drizzle a tiny splash of olive oil to keep noodles from sticking.

   Time: PT2M

3. Make the Roux

   In a saucepan melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, until the mixture turns light golden.

   Time: PT3M

   Temperature: 350°F

4. Create the Cheese Sauce

   Slowly whisk in milk and heavy cream, adding the reserved pasta water if the sauce looks too thick. Bring to a gentle simmer, then lower heat and stir in shredded cheddar and mozzarella until fully melted and smooth. Season with salt, pepper, and paprika.

   Time: PT7M

   Temperature: 350°F

5. Combine Pasta and Sauce

   Pour the cheese sauce over the drained macaroni and stir until every noodle is evenly coated.

   Time: PT2M

6. Bake with Parmesan Chips

   Pre‑heat the oven to 400°F. Line a baking sheet with parchment paper, spread grated Parmesan in a thin even layer, and lightly spray with olive oil. Place the sheet in the oven for 5‑7 minutes, until the cheese melts and turns golden‑brown, forming crisp chips. Meanwhile, transfer the mac and cheese to a serving dish.

   Time: PT7M

   Temperature: 400°F

7. Roll Salami Roses

   In a mixing bowl combine softened cream cheese and chopped chives. Spread a thin layer on each salami slice, then roll tightly from one short edge to the other, forming a rose shape. Secure with a toothpick if needed.

   Time: PT5M

8. Plate and Serve

   Spoon mac and cheese onto plates, top with a handful of warm Parmesan chips, and place a few salami roses on the side. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

38 g

Fat

22 g

Fiber

2 g