Pepperoni Pizza Mac and Cheese

Total Time:
55 min
30 min
25 min

8 to 10 servings

  • Iced Tea:
  • 2 teabags
  • Sugar or sweetener, optional
  • Mac and Cheese:
  • Kosher salt
  • 1 pound elbow macaroni
  • 2 1/2 cups milk
  • 1 teaspoon dried Italian seasoning
  • Pinch crushed red pepper flakes
  • Two 8-ounce packages cream cheese, at room temperature
  • 8 -ounces sharp Cheddar, grated
  • 1 cup shredded Italian blend cheese
  • 1/2 cup prepared marinara sauce
  • 1/2 cup jarred sun-dried tomatoes in oil, roughly chopped, plus 1/4 cup of the oil
  • 3 ounces sliced pepperoni, halved
  • 1 cup dry Italian bread crumbs
  • 1/4 cup grated Parmesan
  • For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste if using. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use.

  • For the mac and cheese: Preheat the oven to 425 degrees F.

  • Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions for al dente; drain, reserving 1 3/4 cups of the pasta water.

  • Bring the milk, Italian seasoning and crushed red pepper flakes to a simmer in a large saucepan over medium heat. Continue cooking until the milk reduces to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in both the Cheddar and Italian blend cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.

  • Add the cooked macaroni and reserved pasta water to the cheese sauce and stir to combine. Stir in the marinara sauce, sun-dried tomatoes and pepperoni and adjust the seasoning with salt. Pour into a 9-by-13-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl until the crumbs are moistened and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes. Serve hot with iced tea.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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