Pizza Macaroni and Cheese Recipe

overhead pizza mac and cheese in a skillet

Pizza Macaroni and Cheese Recipe

Course: Main Course, Main Dish, Side Dish

Cuisine: American, Italian

Keyword: cheesy pizza pasta, pepperoni mac and cheese, pizza mac and cheese, pizza macaroni and cheese, pizza pasta bake

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 567kcal

Author: Jessica Formicola

This pizza mac and cheese is baked with cavatappi, pepperoni, marinara, mozzarella, white cheddar, and Parmesan for an easy weeknight dinner that tastes like pizza and mac and cheese in one pan.

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Equipment

Ingredients

16 ounces cavatappi pasta , cooked al dente according to package directions
3 ounces pepperoni , sliced and divided
2 tablespoons butter
2 tablespoons flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon homemade Italian seasoning
2 cups whole milk
1 cup white cheddar cheese , shredded
1 cup marinara sauce , plus more for serving
½ cup low-moisture mozzarella cheese , shredded
2 tablespoons Parmesan cheese , shredded
Parsley , for garnish, optional

Instructions

Preheat the oven to 350°F. Cook the 16 ounces cavatappi pasta accordingly to the package directions for al dente. Drain, toss with a small amount of olive oil to prevent sticking and set aside.
Chop about ½ cup of the pepperoni, leaving 10-12 slices whole.
In a large saucepan over medium heat, melt the 2 tablespoons butter, whisk in the 2 tablespoons flour, 1 teaspoon garlic powder and 1 teaspoon onion powder and 1 teaspoon homemade Italian seasoning in large saucepan set over medium heat. Whisk together until it forms a paste.
Slowly whisk in the 2 cups whole milk. Continue to whisk and bring to a low boil. Reduce the heat to low and simmer for 2-3 minutes, until it thickens slightly and flavors marry.
Remove the sauce from the heat and whisk in the shredded 1 cup white cheddar cheese.
Fold the pasta and chopped pepperoni into the cheese sauce.
Transfer the mixture to a greased 9 x 13-inch baking dish (or any 3-quart casserole, baking dish or cast iron skillet).
Top with the reserved sliced pepperoni. Spoon the 1 cup marinara sauce on top. Sprinkle with the shredded ½ cup low-moisture mozzarella cheese and 2 tablespoons Parmesan cheese.
Bake uncovered for 15 to 20 minutes or until golden and bubbling.
Remove and allow to sit for 5 minutes before serving. Serve with additional pasta sauce, cheese and chopped Parsley, if desired.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

Storage: Leftovers will be good for up to 5 days. Reheat in the microwave at 50% power to prevent the cheese sauce from separating, or in a saucepan with a tablespoon of milk. It can also be reheated in the oven at 350°F for 5-10 minutes. I also like to use a fresh spoon of Prego sauce to liven it up.

Freezing: This macaroni and cheese can be frozen after the make-ahead directions or after it's cooked for up to 3 months. If not already baked, place the frozen dish in an oven preheated to 350 degrees for 45-60 minutes, or until the full dish has heated. If it has been baked, reheat it in the oven or the microwave.

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