Mackadocious Cheese with Genoa Salami

Ingredients:
1 tbsp. olive oil
1 large yellow onion, cut into small dice
1 tsp. salt
1 tsp. black pepper
1 tsp. dried basil
1 tsp. dried marjoram
12 ounces Genoa Salami, sliced into small wedges
16 oz. penne pasta, preferably whole wheat
2 tbsp. butter
3/4 cup heavy cream
10 oz. Emmental cheese, shredded
10 oz. mozzarella cheese, shredded
1/2 cup fresh breadcrumbs

To make: Begin by heating the oil in a medium saucepan on medium heat. When hot, add onions, salt, pepper, basil, and marjoram, and stir to combine. Sautee, stirring frequently, until onions are soft, about seven minutes. Add diced salami, stir to combine, and simmer on medium heat for five minutes more, until salami begins to get a little browned. Pour ingredients of saucepan into a large stainless steel bowl, and stir to combine.

Set oven to 350 degrees.

Meanwhile, boil salted water in a pot and add penne when boiling, and cook pasta according to package directions, until pasta is al dente. Drain pasta and set aside. Return to the saucepan used earlier, and heat butter over medium heat until melted. Add heavy cream and shredded Emmental, and stir to combine. Let cook until cheese is mostly melted, stirring often so that cream does not curdle. Add contents of saucepan to the large stainless steel bowl, along with pasta, and stir thoroughly to combine. Pour contents of bowl into a large circular casserole, and spread evenly across casserole with a spatula. Sprinkle shredded mozzarella and fresh breadcrumbs throughout. Cover, and cook for 40 minutes in oven. Remove cover and cook ten minutes more to allow surface to turn golden brown. Remove from oven, let sit for ten minutes to cool, and ENJOY!  Serve with steamed broccoli on the side for a completely balanced meal.

Serves 6-8.