Pepperoni Mac and Cheese

This recipe balances the creamy richness of mac and cheese with the savory, slightly spicy notes of pepperoni, perfect for a comforting meal.

Pepperoni Mac and Cheese

Ingredients:

Directions:

Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1-2 minutes to form a roux, stirring constantly to avoid burning.
Gradually whisk in the milk, ensuring no lumps form. Continue to cook, whisking frequently, until the sauce thickens (about 5-7 minutes).
Remove the sauce from heat and stir in the garlic powder, smoked paprika, cheddar cheese, mozzarella cheese, and half of the Parmesan. Season with salt and pepper to taste. Stir until the cheese is fully melted and smooth.
In a large bowl, combine the cooked pasta, cheese sauce, and sliced pepperoni. Mix well.
Transfer the mixture to the prepared baking dish and spread evenly.
In a small bowl, mix the breadcrumbs with olive oil or melted butter (if using). Sprinkle this mixture evenly over the top along with the remaining Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Let the dish cool for a few minutes before serving. Enjoy!

Nutrition Information (per serving; recipe serves 4):

Notes:

For a lighter version, you may substitute part of the cheese with reduced-fat cheese and use 2% milk.
Pepperoni can be swapped for turkey pepperoni for reduced fat and calorie content.
For an extra kick of spice, add crushed red pepper flakes to the cheese sauce.