Pizza Macaroni and Cheese
For those times when you can't decide what to eat, I suggest you whip up this unbelievably cheesy Pizza Macaroni and Cheese. It's a cross between two of your favorite things.
Servings: 8 servings
Calories: 395kcal
Equipment
- cast iron skillet optional
- large high-sided skillet oven safe
Ingredients
- 1 box (16 ounces) penne pasta cooked according to package directions, drained, and kept warm.
- 1½ tablespoons olive oil
- 1 medium red onion chopped
- 1 medium bell pepper seeded and chopped
- 1 package (6 ounces) pepperoni slices reserve 12 for the topping
- 3 tablespoons all purpose flour
- 3½ cups milk warmed slightly
- 1½ teaspoons dried basil
- 1½ teaspoons dried oregano
- 9 ounces provolone cheese about 3 cups, shredded and divided
- 6 ounces sharp white cheddar cheese about 2 cups, shredded and divided
- 1½ cups marinara sauce store bought or homemade
Instructions
- Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius)
- In a large skillet over medium/high heat, sweat the green pepper and onion in the olive oil, stirring frequently for 3-4 minutes.
- Add the chopped pepperoni and continue to cook for an additional 3-4 minutes.
- Turn the heat to medium and stir in the flour. Cook, stirring frequently for 1 minute
- Slowly stir in the milk along with the basil and oregano.
- Continue to stir until the liquid begins to bubble and thicken.
- Stir in 1½ cups of provolone and 1 cup of the cheddar cheese. Stir to combine.
- Add the cooked and drained pasta to the cheese sauce and stir well to combine.
- Turn the heat off under the skillet and top the pasta evenly with the marinara sauce.
- Top the pasta and sauce evenly with the remaining cheese and top with the rounds of pepperoni.
- Carefully place the skillet in a preheated oven and cook until the cheese is browned and bubbly, approximately 15-20 minutes.
- Allow the pasta to cool slightly before serving.
- Enjoy!
Notes
Pizza macaroni and cheese may be adapted with your favorite pizza toppings. *Note - if using sausage, precook it before adding it to the skillet.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Pack in an airtight freezer container and freeze for up to 4 months.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 30g | Protein: 21g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 704mg | Potassium: 447mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1270IU | Vitamin C: 23.4mg | Calcium: 542mg | Iron: 2mg