Lunch / Dinner
Pepperoni Pizza Mac 'n Cheese
Nothing says comfort like macaroni and cheese. Mash-up two favorites — pizza and mac ‘n cheese unite for one spectacular casserole. With the flavors (and look) of a pepperoni pizza and a creamy three cheese sauce, a new favorite dish is born. And not only is the pie topped with slices of pepperoni, but minced bits are browned and added to the filling, plus the drippings are used to make the sauce. It really doesn’t get any better.
OFF HEAT, STIR IN:
Test Kitchen Tip
Use your favorite jarred marinara sauce, or whatever you have on hand, for this dish. Plain is fine, or try a marinara sauce with basil or garlic.
Preheat oven to 400°. Line a baking sheet with foil.
Cook pasta in a large pot of boiling salted water according to package directions; drain.
Reserve 20 slices pepperoni for the top. Mince remaining pepperoni, then brown in 2 Tbsp. oil in a 12-inch cast-iron skillet over medium-high heat, about 7 minutes; transfer to a paper-towel-lined plate. Reserve ¼ cup drippings in skillet.
Sweat bell peppers, onion, garlic, oregano, and pepper flakes in drippings over medium heat until softened, 10 minutes. Increase heat to medium-high. Whisk in flour, coating vegetables; cook 1 minute.
Whisk in milk, whisking often, until smooth; bring to a boil, then reduce heat to medium and simmer until thickened, 3–4 minutes. Reduce heat to low. Add 6 oz. provolone, Cheddar, and ¾ cup Parmesan by the handful, whisking after each addition until melted.
Off heat, stir in olives, browned pepperoni, and pasta; season with salt and black pepper.
Dollop marinara over pasta, then top with remaining ¼ cup Parmesan, remaining 3 oz. provolone, and sliced pepperoni. Transfer skillet to the prepared baking sheet.
Bake mac ‘n cheese until bubbly, 20 minutes; let rest 10 minutes before serving.
% Daily Value*
Total Fat 46g 70%
Saturated Fat 22g 110%
Cholesterol 111mg 37%
Sodium 1407mg 58%
Carbs 41g 13%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.