Pizza Macaroni & Cheese

Arrange a rack in the center of the oven and heat the oven to 375°F. Bring a large pot of salted water to a boil. Add 12 ounces dried cellentani or cavatappi pasta and cook until al dente according to package instructions. Meanwhile, finely chop 1 small yellow onion (about 1 cup) and 4 garlic cloves.

When the pasta is ready, drain and set aside.

Meanwhile, melt 3 tablespoons unsalted butter in a large saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Add the garlic and cook, stirring occasionally, until light golden-brown, about 1 minute. Add 3 tablespoons tomato paste and 3 tablespoons all-purpose flour and cook, stirring constantly, until lightly toasted, about 1 minute.

Add 1 1/2 teaspoons dried oregano, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon kosher salt, and stir to combine. While whisking constantly, slowly pour in 3 cups whole milk. Bring to a boil. Boil, stirring frequently, until the mixture is thick enough to coat the back of a spoon, about 4 to 6 minutes.

Reduce the heat to low. Add 4 1/2 cups of the mozzarella, one handful at a time, stirring until melted before adding the next handful. Add the pasta and stir to combine. Taste and season with more kosher salt as needed.

Scrape the mixture into a 2-quart baking dish and spread into an even layer. Spoon 1 cup pizza sauce evenly over the top. Sprinkle with the remaining 1 1/2 cups mozzarella and arrange 1/2 cup pepperoni slices over the cheese.

Bake until bubbling and the cheese on top is melted, 20 to 25 minutes. If you want a browned top, turn the oven to broil and broil until the cheese is golden-brown in spots, about 2 minutes more. Let cool 10 minutes before serving. Meanwhile, thinly slice 4 large leaves fresh basil. Sprinkle over the baked macaroni and cheese and sprinkle with more red pepper flakes if desired before serving.