Recipe courtesy of Food Network
Recipe courtesy of Food Network
Watch how to make this recipe.
Pepperoni Pizza Mac and Cheese
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- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 710
- Total Fat
- 47 g
- Saturated Fat
- 20 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 24 g
- Cholesterol
- 104 mg
- Sodium
- 761 mg
All the flavors of pepperoni pizza - think Italian seasoning, marinara sauce, pepperoni - infuse this fully loaded mac and cheese mash-up.
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 710
- Total Fat
- 47 g
- Saturated Fat
- 20 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 24 g
- Cholesterol
- 104 mg
- Sodium
- 761 mg
Ingredients
Directions
- 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.
