All the flavors of pepperoni pizza – think Italian seasoning, marinara sauce, pepperoni – infuse this fully loaded mac and cheese mash-up.
| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- Kosher salt
- 1 pound elbow macaroni
- 2 1/2 cups milk
- 1 teaspoon dried Italian seasoning
- Pinch crushed red pepper flakes
- Two 8-ounce packages cream cheese, at room temperature
- 8-ounces sharp Cheddar, grated
- 1 cup shredded Italian blend cheese
- 1/2 cup prepared marinara sauce
- 1/2 cup jarred sun-dried tomatoes in oil, roughly chopped, plus 1/4 cup of the oil
- 3 ounces sliced pepperoni, halved
- 1 cup dry Italian bread crumbs
- 1/4 cup grated Parmesan
Instructions
- For the mac and cheese: Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions for al dente; drain, reserving 1 3/4 cups of the pasta water.
- Bring the milk, Italian seasoning and crushed red pepper flakes to a simmer in a large saucepan over medium heat. Continue cooking until the milk reduces to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in both the Cheddar and Italian blend cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
- Add the cooked macaroni and reserved pasta water to the cheese sauce and stir to combine. Stir in the marinara sauce, sun-dried tomatoes and pepperoni and adjust the seasoning with salt. Pour into a 9-by-13-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl until the crumbs are moistened and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 710 |
| Total Fat | 47 g |
| Saturated Fat | 20 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 24 g |
| Cholesterol | 104 mg |
| Sodium | 761 mg |
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