MAC GOO RECIPES

Steps:

• Add 3 big handfuls of kosher salt to a large pot of water and bring to a boil. (You're probably tired of us saying it all the time, but, yeah: Salting your pasta water generously is the key to well-seasoned pasta, period.) Drop 1 lb. small shells into boiling water and give them a good stir to be sure nothing sticks. Set a timer according to package directions for al dente.
• Cut 1 stick chilled unsalted butter into 8 pieces.
• While pasta is cooking, heat 2 Tbsp. butter and 2 tsp. freshly ground pepper in a large heavy pot or Dutch oven over medium, stirring occasionally, until butter is melted and foaming, but not browned, and pepper is fragrant, about 1 minute.
• Add 1 cup whole milk to butter to stop it from browning and bring to a simmer. Whisk remaining 6 Tbsp. butter into milk mixture 1 Tbsp. at a time, allowing each to fully melt before adding the next. (Doing this gradually is important—it helps to emulsify your sauce.) You may need to adjust your heat occasionally to maintain a simmer. If pasta still needs a few more minutes to cook, turn off heat under your sauce, cover pot, and keep warm.
• Scoop up 2 cups pasta cooking liquid with a large glass measuring cup. You're probably not going to use all of the pasta water in your sauce, but it's better to have more than you'll need.
• Drain pasta and add to pot with milk mixture. Return to medium heat and cook, tossing with a wooden spoon to evenly coat all shells, about 30 seconds.
• Add about one-third of grated Parmesan, stirring pasta vigorously with wooden spoon to melt. Add about ½ cup reserved pasta water and continue to stir until combined. Repeat this process 2 more times with remaining Parmesan. You may not need all of the pasta water, so add ½ cup at a time until pasta is very creamy and well coated. It’s always good to err on the side of looser (with a little extra pasta water) because the sauce will thicken as it cools. Give it a taste and add more salt, if needed.
• Divide pasta between bowls—or just heap it into one big bowl for yourself, no judgie—and serve right away.

Steps:

• In a small saucepan, gently heat the milk and butter until the butter is melted. The milk should be just a little hotter than warm, between 100 and 115 degrees F, but not over 115 degrees F. Remove the saucepan from the heat and whisk in the sugar, salt and yeast. Let the mixture sit until the yeast is activated and foam covers the top, 5 to 8 minutes.
• Add the flour to a large bowl and make a well in the center. Crack the egg into the middle and pour in the yeast liquid. Make the dough by mixing all ingredients together with a rubber spatula. Make sure all ingredients are incorporated; the dough will be sticky and loose. Leave the dough in the center of the bowl when it is fully incorporated. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Remove the plastic and gently re-knead the dough while still in the bowl. Form into a ball, as best you can, and cover with plastic wrap. This time allow to rest in a warm place for 1 hour. 
• After the second rise, remove the dough to a very generously floured surface, kneading to bring together. Cut the dough into 8 pieces, about 3 1/2 ounces each. Gently form each piece of dough into balls, incorporating more flour as needed. Use your hands to flatten each ball to a 4 1/2-inch circle. Brush a piece of pepperoni with oil and place in the center of the circle, along with 2 tablespoons shredded mozzarella. Fold the dough over the pepperoni, like a burrito, and place on a parchment-covered baking sheet seam side down. Repeat with the remaining pepperoni and cheese. As you place each pepperoni roll on the sheet tray, leave at least 1 inch or space around each roll to allow for a third rise (therefore you will need 2 baking sheets). Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes. The rolls will puff up just a bit. 
• Preheat the oven to 350 degrees F. Brush the tops of rolls with the remaining oil and bake in the oven 30 to 35 minutes. The rolls will have a rich golden color and crispy crust.