Pepperoni Macaroni
Indulge in the ultimate comfort food with our Pepperoni Macaroni—a rich, cheesy casserole that combines classic mac and cheese with the bold, savory flavor of pepperoni. Perfectly cooked elbow macaroni is enveloped in a luscious three-cheese sauce made with cheddar, mozzarella, and Parmesan, then layered with smoky pepperoni slices for an irresistible twist. A hint of garlic powder adds depth, while optional breadcrumbs create a golden, crunchy topping. Ready in just 35 minutes, this easy-to-make pasta bake is an ideal choice for family dinners, potlucks, or game-day gatherings. Creamy, cheesy, and satisfyingly hearty, Pepperoni Macaroni is destined to become your new go-to comfort food.
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 6 oz Pepperoni slices
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.5 cup Breadcrumbs (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Continue to cook and stir until the mixture begins to thicken, about 3-4 minutes.
Reduce heat to low and add the shredded cheddar, mozzarella, and grated Parmesan cheese to the saucepan. Stir until the cheeses are fully melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and garlic powder. Adjust seasoning to taste.
Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated.
Pour half of the cheesy macaroni into the prepared baking dish. Layer half of the pepperoni slices over the macaroni.
Add the remaining macaroni on top, followed by the rest of the pepperoni slices.
If using, sprinkle breadcrumbs evenly over the dish for an added crunchy topping.
Bake in the preheated oven for 15 minutes or until the top is golden and bubbly.
Remove from the oven and let the Pepperoni Macaroni rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.4 g | 426% | |
| Saturated Fat | 182.8 g | 914% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 8753 mg | 381% | |
| Total Carbohydrate | 350.9 g | 128% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 40.7 g | ||
| Protein | 204.6 g | 409% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3554 mg | 273% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1707 mg | 36% | |
*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.
