Lasagne Style Mac and Cheese with Pepperoni
Indulge in the ultimate comfort food mash-up with this Lasagne Style Mac and Cheese with Pepperoni! This hearty and flavor-packed recipe layers creamy, cheese-loaded macaroni with tangy marinara sauce, savory pepperoni slices, and a golden-crisp panko breadcrumb topping. Combining the cozy richness of mac and cheese with the bold, layered flavors of classic lasagna, this dish is the perfect way to impress at family dinners or potlucks. Made with a trio of cheddar, mozzarella, and Parmesan, and baked to bubbling perfection, this easy-to-follow recipe is a crowd-pleasing favorite. Garnish with fresh parsley for a pop of brightness, and watch as this irresistible fusion becomes a new household favorite!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 2 cups marinara sauce
- 6 oz sliced pepperoni
- 0.5 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley (optional)
Instructions
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni in salted boiling water until al dente according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually add the milk while whisking continuously to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Stir in the cheddar cheese, 1 cup of mozzarella, Parmesan cheese, salt, black pepper, and garlic powder. Mix until the cheese sauce is smooth and fully melted.
Combine the cooked macaroni with the cheese sauce, stirring until well coated.
Spread 1/3 of the macaroni and cheese mixture in an even layer in the prepared baking dish.
Top with 1/2 cup of marinara sauce, spreading it evenly. Arrange a layer of sliced pepperoni over the marinara.
Repeat the layers (macaroni and cheese, marinara, pepperoni) two more times, ending with a layer of macaroni and cheese on top.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top layer of mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the dish cool for 5 minutes before serving.
Optional: Garnish with chopped parsley for a fresh finish.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1427 mg | 62% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 751 mg | 58% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
