Ingredients:

  • 1 lb elbow macaroni or cavatappi
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup sharp cheddar, freshly grated
  • 1 cup Gruyère, freshly grated
  • 1/2 cup Parmesan Reggiano, finely grated
  • 1/2 cup Mozzarella, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp ground nutmeg
  • 6 oz Mortadella, finely diced
  • 1 tbsp olive oil
  • Fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 2 minutes less than the package directions. Drain and set aside.
  2. Heat olive oil in a large saucepan over medium heat. Add diced mortadella and sauté until edges are golden. Remove meat with a slotted spoon, leaving oils in the pan.
  3. Melt butter into the mortadella oil. Whisk in flour and cook for 1-2 minutes until nutty.
  4. Slowly pour in milk, whisking constantly. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Turn heat to low. Fold in cheddar, Gruyère, Parmesan, and Mozzarella one by one until melted. Stir in garlic powder and nutmeg.
  6. Add the undercooked pasta and seared mortadella back into the cheese sauce. Simmer on low for 2-3 minutes until the pasta is perfectly cooked.
  7. Garnish with chopped fresh parsley and serve.