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Here are various recipes for pepperoni mac and cheese........enjoy!:
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Pepperoni Macaroni
Ingredients
- 2-1/2 cups uncooked elbow macaroni
- 1 pound Johnsonville® Mild Ground Italian Sausage
- 1 large onion, chopped
- 1 can (15 ounces) pizza sauce
- 1 can (8 ounces) tomato sauce
- 1/3 cup milk
- 1 package (3-1/2 ounces) sliced pepperoni, halved
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
- Cook macaroni according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni.
- In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
- Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.Yield: 8 servings.
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Ingredients
- 1 pound box small dry pasta
- 3 tablespoons extra virgin olive oil
- 1 1/2 cups finely chopped onion
- 1 cup finely chopped red bell pepper
- 2 tablespoons minced garlic
- 2 cups halved pepperoni slices
- 15 ounce can black olives, drained (optional)
- 1 stick/8 tablespoons unsalted butter
- 1/2 cup all-purpose Gold Medal Flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
- 3 cups milk (I used skim)
- 1 1/2 cups pasta sauce (I used skim)
- 4 cups shredded cheddar cheese, divided
Directions
- Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with cooking spray.
- Cook pasta according to package directions, drain and set aside.
- Heat oil in large 5 quart dutch oven over medium heat. Add onions and bell pepper, cooking and stirring for 5 minutes or until softened. Add garlic and cook for 1 minute. Stir in pepperoni and olives. In a separate large dutch oven or pot melt butter over medium heat. Whisk in flour, salt pepper and garlic salt until thick. Slowly whisk in milk. Increase heat to medium high stirring until nice and thick. Once sauce is thickened, reduce heat to low. Stir in 3 cups of cheese then stir in cooked pasta and pepperoni mixture. Add splashes of milk to thin out cheese sauce to your liking. I added about 1/2 cup. Transfer half of the mac and cheese to prepared baking dish and top with remaining marinara sauce. Top with remaining mac and cheese then remaining 1 cup cheese. Bake for 25-30 minutes until cheese is melted and bubbly. Remove from oven and serve.
Makes 8-10 Servings
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- Prep Time 30 min
- Total Time 1 hr 5 min
- Servings 12
Ingredients
- 3 1/2
- cups uncooked elbow macaroni (16 oz)
- 1
- lb bulk mild or spicy pork sausage
- 1
- large green bell pepper, chopped
- 1
- large onion, chopped (1 cup)
- 1/3
- cup butter or margarine
- 1/3
- cup all-purpose flour
- 1
- teaspoon salt
- 1 1/2
- teaspoons crushed red pepper flakes
- 2
- cups milk
- 3/4
- cup water
- 4
- cups shredded white Cheddar cheese (16 oz)
- 1 1/2
- cups shredded mozzarella cheese (6 oz)
- 1/2
- cup grated Parmesan cheese
- 20
- slices pepperoni (from 3-oz package)
- Small fresh basil leaves, if desired
Directions- 1 Heat oven to 425°F. Spray 3-quart casserole with cooking spray. Cook and drain macaroni as directed on package. In 12-inch nonstick skillet, cook sausage over medium-high heat until no longer pink; drain. In same skillet, cook bell pepper and onion 5 minutes or until crisp-tender.
- 2 In 4-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and 1/2 teaspoon of the pepper flakes. Cook and stir until smooth. Gradually add milk and water, stirring constantly until thickened. Gradually add Cheddar cheese; stir until melted. Add macaroni, sausage and onion mixture; toss to coat. Spoon into casserole. Sprinkle with mozzarella cheese. Bake uncovered 30 minutes or until bubbly. Top with Parmesan cheese, pepperoni and remaining 1 teaspoon pepper flakes. Bake 2 to 4 minutes longer, or until lightly browned. Garnish with basil.
OR, you could just make regular Kraft mac n' cheese and then sprinkle shredded cheese and pepperoni over it, loosely throw a sheet of foil over it and bake it in the oven for about 20 minutes or until the pepperoni looks done......
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