The Food Lab: Better Home Cooking Through Science

Replace half of the cheddar cheese with mozzarella. Stir in 1
ounce of Parmesan cheese grated, 8 ounces Italian sausage,
cooked and crumbled, ¼ cup pepperoni cut into ½-inch
chunks, 4 ounces soppressata or salami, cut into ½-inch
chunks, 1 cup roughly chopped drained canned tomatoes, ¼
cup sliced pitted black olives, and ¼ cup sliced jarred
peperoncini, into the finished mac ’n’ cheese. Top with
chopped basil and drizzle of extra-virgin olive oil.

STOVETOP MAC ’N’ CHEESE WITH GREEN CHILE

AND CHICKEN