Pepperoni Pizza Mac and Cheese
Servings
2Serving size
2 ounces pasta with sauce and veggiesThis recipe can easily be multiplied, and leftovers are good. Reheat gently after adding 1- Tbsp. of 2 % milk per serving.
Ingredients
| 1 tsp. Olive oil |
| 1 medium White onions (sliced) |
| 1/2 large Green bell peppers (cut into julienne strips) |
| 4 quart Water |
| 4 ounce Whole Wheat Elbows (or gluten-free pasta) |
| 2 large Egg(s) |
| 1/2 cup 2% milk (1% milk will work) |
| 3 ounce Cheese, provolone, reduced fat (grated) |
| 2 ounce Turkey Pepperoni (cut into 1/4 wedges) |
| 1 to taste Black pepper |
| 10 leaves Fresh basil (chiffonade) |
Instructions
When the oven is hot, add the olive oil to the pan, swirl to coat, and add the onion and green bell pepper.
Toss and then return the pan to the oven. Roast for about 15 minutes, tossing occasionally.
Add the pepperoni and toss. Roast for 5 more minutes.
While the vegetables are roasting, place the water in a medium stock-pot over high heat and bring to a boil.
Add the pasta and cook until done. Do not overcook - the pasta should be cooked al dente.
While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the cheese and fold together.
When the pasta is done, drain well and return the cooked elbows to the pot. Add the cheese mixture and place the pot over medium heat.
Fold together well until the cheese is completely melted and creamy. Don't let the mixture boil, but when the sauce is very thick, remove from the heat.
Add the roasted veggies and pepperoni. Add the basil and black pepper.
Fold together and serve immediately.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Mac and Cheese on its own is pretty fantastic and doesn’t need much of anything. That said, there are so many great directions that you can go in to make your Mac and Cheese shine.
The name of this recipe – Pepperoni Pizza Mac and Cheese – pretty much says it all. The thick creaminess of the provolone combines with the sweet and savory roasted onions and peppers, with all of that being ramped up with the spicy pepperoni.
Look for pepperoni that is higher quality and is not made with any chemicals or preservatives. It is a bit more expensive, but the flavor is much better.
Is it healthier for you? Almost certainly. We know that highly processed meats are a major contributor to health problems, but cured meats made in a traditional way – without all the preservatives and nitrates – don’t seem to be as much of a problem. Often, these will also be lower in sodium than highly processed, factory made meats.