Pizza mac n cheese

Ingredients

• 1 tsp cornstarch
• 5 oz evaporated milk
• 1 egg
• 1 tsp oil
• 4 oz hot italian sausage, removed from casing
• 2 oz pepperoni
• 2 oz lb hot soppressata
• 1 cup roughly chopped canned tomatoes
• 2 tbsp sliced black olives
• 2 tbsp sliced pepperoncini
• 4 oz macaroni
• 3 oz American cheese, roughly diced
• 3 oz whole milk mozzerella, roughly diced
• 0.5 oz grated parmesan cheese
• 2 tbsp chopped fresh basil leaves
• Olive oil for drizzling

Instructions

1. Combine cornstarch, evaporated milk, and eggs and whisk until homogenous. Set aside.
2. Heat oil in a large skillet over medium-high head until shimmering. Add sausage and cook, breaking it up with a wooden spoon, until no longer pink (about 4 minutes).
3. Add the pepperoni and soppressata and cook until the edges are crisp and starting to brown (about another 4 minutes).
4. Drain off the oil and transfer to a bowl. Stir in the tomatoes, olives, pepperoncini, and set aside.
5. Cook pasta according to package instructions (until just about al dente). Drain, reserving about 1/2 cup of pasta water.
6. Return the pasta and pasta water to the stockpot and add butter, evaporated milk mixture, and three cheeses. Cook over low heat until smooth, gently stirring the whole time.
7. Add the pasta to the bowl of meat and vegetables and stir until mixed.
8. Top with fresh basil and olive oil.