So I spend my life dreaming up ways I can combine two favorites in the kitchen.
And I know, I know — it’s January. All you can think about is New Year’s Resolutions and skinny jeans. But if for some reason you’re still on the cheese and pepperoni train, stay tuned.
Those favorites are changing all the time, but pepperoni pizza (or just pizza in general) and mac and cheese are definitely up there at the top.
For my daughter’s first birthday, I actually made her a mac and cheese pizza. It seemed like a brilliant idea, but ya know, it wasn’t that awesome. I mean, it was all fine and good, but it was just a lot of dough. Right?
So I love doing different things with pizza flavours.
And I thought to myself, “how genius would it be to make a pizza on top of macaroni and cheese?!”
I had to do it.
I think my daughter would have liked this better than my macaroni and cheese pizza. She hardly stopped to take a breath when we were eating supper!
If you’re looking for more tomato and pepperoni flavour, you could totally stir in some tomato sauce and chopped pepperoni to the macaroni, but I wanted mine to have a more layered effect, so I chose not to. Whatever suits your fancy!
- 1 375g box of macaroni (or other short pasta) -- 4-5 cups
- 2 cups chicken broth
- 2.5 cups milk
- 1½ tsp salt
- ½ tsp garlic powder
- ½ tsp oregano
- 3 cups cheese, divided
- 1½ cups pizza sauce
- 10-15 slices pepperoni
- Preheat oven to 400 degrees F.
- In an oven-safe dutch oven or pot, bring pasta, broth, milk, salt, garlic and oregano to a boil and reduce to a simmer over medium heat. Cook and stir for 10-12 minutes until al dente. Stir in 1½ cups cheese.
- Top with pizza sauce, remaining cheese and pepperoni and bake for 10 minutes until hot. Broil for 1-2 minutes until pepperoni starts to crisp up on the edges and cheese starts to brown.