West Virginia

Pepperoni Roll Mac and Cheese

West Virginia's pepperoni roll was invented for coal miners in the 1920s - a portable, filling lunch. This mac and cheese captures those flavors with crispy pepperoni, melty Italian cheeses, and marinara on the side.

⏱45 min 🍴Serves 6 Easy

Ingredients

Instructions

  1. Preheat oven to 400°F. Cook rotini until al dente. Drain and set aside.
  2. Crisp half the pepperoni in a skillet until edges curl. Set aside on paper towels.
  3. Melt butter in a large saucepan. Whisk in flour and cook 2 minutes.
  4. Gradually add milk, whisking until thickened. Add Italian seasoning and garlic powder.
  5. Remove from heat. Stir in mozzarella, provolone, and Parmesan until smooth.
  6. Fold in pasta and remaining (uncrisped) pepperoni.
  7. Top with crispy pepperoni. Broil 2-3 minutes until pepperoni is extra crispy.
  8. Serve with warm marinara sauce on the side for dipping, garnished with basil.

Pro Tips

  • The pepperoni roll was invented in Fairmont, WV in 1927 by Giuseppe Argiro for coal miners.
  • Crispy pepperoni on top, soft pepperoni inside - that's the best texture combination!
  • Italian cheeses are traditional - the mozzarella and provolone melt perfectly.
  • Marinara dipping sauce is optional but delicious - just like dipping your pepperoni roll.