Ingredients:

  • 16 oz high-protein cavatappi pasta
  • 1 tbsp sea salt
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2.5 cups whole milk
  • 2 tbsp concentrated tomato paste
  • 1 tsp garlic powder
  • 1 tbsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 1.5 cups sharp white cheddar, freshly shredded
  • 1 cup low-moisture mozzarella, shredded
  • 1 cup mini pepperoni
  • 1/4 cup freshly grated Parmesan
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil leaves

Instructions:

  1. Boil the 16 oz cavatappi in water with 1 tbsp sea salt until it is just shy of al dente. Note: The pasta will finish cooking in the oven, so undercooking it now prevents mushiness later.
  2. Drain the pasta and set it aside, but don't rinse it; the surface starch helps the sauce stick.
  3. In a large saucepan over medium heat, melt the 3 tbsp unsalted butter until it begins to foam and bubble.
  4. Whisk in the 3 tbsp all purpose flour and cook for 2 minutes until it smells slightly nutty and looks like wet sand.
  5. Add the 2 tbsp tomato paste to the flour mixture and whisk for another minute until the paste turns a deep rust color.
  6. Slowly pour in the 2.5 cups whole milk, whisking constantly until the mixture is completely smooth and starts to thicken.
  7. Stir in the 1 tsp garlic powder, 1 tbsp dried Italian seasoning, and 1/2 tsp smoked paprika.
  8. Remove the pan from the heat and fold in the 1.5 cups sharp white cheddar and half of the mozzarella until the cheese is fully melted and velvety.
  9. Toss the cooked pasta into the sauce along with half of the mini pepperoni, stirring until every noodle is heavily coated.
  10. Pour the mixture into a greased 9x13 dish and top with the remaining mozzarella, the 1/4 cup Parmesan, the rest of the pepperoni, and 1/2 tsp red pepper flakes.
  11. Bake at 400°F (200°C) for 20 minutes until the cheese is bubbling and the pepperoni edges are curled and crisp.
  12. Garnish with 1/4 cup fresh basil leaves before serving.