Ingredients
| 8 | ounces large elbow macaroni |
| 3 | tablespoons butter |
| 3 | tablespoons flour |
| 1/2 | teaspoon dry mustard |
| 2 1/2 | cups whole milk, warmed |
| 8 | ounces cheddar cheese, shredded |
| salt and pepper, to taste | |
| 1 | cup pizza sauce |
| 6 | ounces sliced pepperoni |
| Optional toppings: cooked sausage, olives, mushrooms, etc. | |
| 2 | ounces Italian blend cheese, shredded |
| 1/4 | cup Parmesan cheese, grated |
Instructions
Cook pasta according to package directions until al dente (cellentani or large spiral pasta can also be used). Melt butter in a pan over medium-high heat and whisk in flour and mustard. Slowly whisk in milk until smooth. Continue whisking until sauce boils. Turn heat to medium, cook and whisk until thickened, about 4 minutes. Turn off heat and whisk in cheese until smooth. Stir in pasta and season with salt and pepper to taste. Transfer pasta to a greased baking dish. Top pasta with pizza sauce and then pepperoni (and optional toppings if desired). Top with Italian and Parmesan cheeses. Bake at 400 degrees F until hot and bubbly, about 20 min.
