Pepperoni Pizza Mac and Cheese
A yummy twist on a classic recipe
Ingredients
- 16 ounces elbow pasta noodles cooked according to package directions
- 1/2 cup butter
- 1/2 cup flour
- 2 cups milk
- 4 ounces Velveeta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 cup chopped pepperoni
- 1/4 cup bread crumbs
Instructions
- Cook elbow noodles as directed on package.
- Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and stir until all lumps have dissolved. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in cheeses, salt, and pepper until cheeses have melted and sauce is smooth.
- Drain macaroni and add to sauce and mix well. Stir in chopped pepperoni. Transfer to a greased 3-quart baking dish.
- Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Remove from oven and sprinkle breadcrumbs over top. Return to oven for another 10 minutes.
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