Recipes Baked Macaroni with Mortadella and Mozzarella 3.0 (461) Add your rating & review Chef Paul Kahan ramps up this comforting Italian take on mac and cheese with fresh mozzarella, mortadella, eggs and a rich pork ragù. Slideshow: Baked Pasta Dishes By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research. Food & Wine's Editorial Guidelines Updated on January 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 45 mins Total Time: 2 hrs Yield: 4 to 6 Ingredients 1/4 cup extra-virgin olive oil 1 onion, finely chopped 1 garlic clove, minced 1 pound ground pork 1 cup dry white wine One 28-ounce can crushed tomatoes Generous pinch of crushed red pepper Kosher salt 2 large eggs 12 ounces elbow macaroni 2 tablespoons finely chopped basil 2 tablespoons finely chopped parsley One 1/4-pound piece of mortadella, cut into small dice 1 pound fresh mozzarella, cut into bite-size pieces 1 cup grated Parmigiano-Reggiano Directions In a large saucepan, heat the oil until shimmering. Add the onion and garlic and cook over moderately high heat, stirring, until softened, 4 minutes. Add the ground pork and cook, breaking up the meat, until browned, 10 minutes. Stir in the wine and cook until evaporated, 3 minutes. Add the tomatoes, crushed red pepper and a generous pinch of salt and bring to a boil. Cook over moderately low heat, stirring, until thickened, 1 hour. Meanwhile, in a small saucepan, cover the eggs with water and bring to a boil. Cook over moderately high heat for 8 minutes. Drain the eggs and cool under running water, then peel and finely chop. Preheat the oven to 425°. In a large saucepan of salted boiling water, cook the macaroni until al dente; drain well and stir into the sauce with the basil, parsley, chopped eggs, mortadella, three-fourths of the mozzarella and 3/4 cup of the Parmigiano-Reggiano. Transfer the macaroni to a 3-quart ceramic baking dish and scatter the remaining mozzarella and Parmigiano-Reggiano on top. Bake for 25 minutes, until hot. Let stand for 5 minutes before serving. Make Ahead The unbaked assembled macaroni can be refrigerated overnight. Return to room temperature before baking. Suggested Pairing Robustly fruity Zinfandel is a good match for the richness of this pasta. Rate it Print