- cooking spray
- 2 tablespoons salt
- 1 (16 ounce) package elbow macaroni
- 6 ounces pepperoni, sliced
- 6 ounces thinly sliced salami
- 6 eggs
- 1/4 cup evaporated milk
- 1 pound shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Preheat oven to 375 degrees F (190 degrees C). Spray the inside of a 9x13-inch baking dish.
- Bring a large pot water to a boil; add salt. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain.
- Line a microwave-safe plate with paper towels; arrange pepperoni atop paper towels. Top with another paper towel.
- Microwave pepperoni for 1 minute. Carefully remove top paper towel to release steam; replace with new paper towels (top and bottom) and continue microwaving, in 1-minute intervals, until most of the grease has been released. Repeat with salami.
- Whisk eggs and milk together in a large bowl; mix in elbow macaroni, pepperoni, salami, mozzarella cheese, Parmesan cheese, Italian seasoning, and red pepper flakes. Transfer mixture to the prepared baking dish; pat down with a spoon. Cover dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and bake until bubbling and lightly browned, about 10 more minutes. Let sit for 10 minutes before serving.
04/07/2018
recipepes.com
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