Pepperoni Pizza Creamy Baked Mac and Cheese
This Pepperoni Pizza Creamy Baked Mac and Cheese is a huge hit at any dinner! Creamy homemade mac and cheese baked with a pizza layer on top!
- 3/4 pound dry small pasta I used elbow
- 1 stick unsalted butter
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2-2 1/2 cups milk I use 2%
- 2 cups finely shredded mild cheddar cheese
- 1 cup prepared pizza sauce
- 20 pepperonis
- 2 cups shredded Mozzarella cheese
Preheat oven to 350 degrees F.
Cook pasta according to package directions. I recommend cooking the pasta a minute less than the directions. Drain and set aside for a few minutes.
To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine. This is a thick and creamy sauce. To thin the sauce, add a few tablespoons of milk at a time until at desired consistency.
Transfer stovetop mac and cheese to a lightly greased 9 x 13 inch baking dish. Top evenly with pizza sauce, pepperonis and Mozzarella cheese. Bake for 25-3- minutes, until cheese is melted and dish is heated through. Remove and serve hot.
Calories: 301kcal | Carbohydrates: 29g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 617mg | Potassium: 247mg | Fiber: 1g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 1mg