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1
Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
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2
Bring a large pot of salted water to a boil.
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3
Add the macaroni and cook until it is al dente, about 6 minutes.
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4
Strain, reserving 1 3/4 cups of the pasta water.
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5
Set aside.
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6
Heat the half-and-half, oregano and crushed red pepper in a large saucepan over medium heat until the mixture just comes to a simmer.
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7
Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes.
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8
Add the cream cheese and stir until melted.
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9
Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
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10
Add the macaroni and reserved pasta water to the saucepan and stir to combine.
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11
(The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.)
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12
Gently stir in the marinara sauce, sun-dried tomatoes and pepperoni and season with more salt if needed.
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13
Pour into a 13-by-9-inch baking dish.
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14
Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl and sprinkle evenly over the macaroni and cheese.
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15
Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
