Last week, I asked my Facebook readers, “What ingredient do you love so much, that if you see it used in a recipe, you’ll want to make it?” It was a really fun thread.
Not surprising, so many people said cheese. Nothing specific. Just cheese, in general. Because…cheese. HA. And many others said pasta. So, I’d say this recipe for Pizza Macaroni and Cheese is great timing!
I’m excited to be a part of Mac and Cheese Mania today! Sponsored by Door to Door Organics and OXO. And honestly, who wouldn’t be? (Except my daughter, who at 8 years old, still isn’t a fan. I don’t even know her.)
You can be a part of the mac and cheese extravaganza, too. Go link up your best mac and cheese recipes for a chance to win prizes like Door to Door Organics Gift Cards, OXO Gift Baskets, Zak Designs Prize Pack, a year’s supply of Cabot cheese, a Vermont Creamery gift basket, a risotto kit from Marx Foods, Barilla pasta, Anolon Advanced Bronze 4.5 Qt. Tapered Stockpot, Rachael Ray Stoneware Casseroval, Wusthof CLASSIC Studio Block Set, Microplane Graters and Kitchen Tools, a SavorX Starter Block with spices and Le Cordon Bleu by Swissmar oven to table roasters.
WHEW! How’s that for a list of awesomeness?
Pizza Macaroni and Cheese
Prep time: 10 minutes
Cook time: 15 minutes
• 2 1/2 cups low sodium chicken broth
• 3/4 cup marinara pasta sauce
• 1/2 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 3 teaspoons olive oil
• 1 medium sweet onion, diced small
• 1 (5 ounce) package mini pepperoni*
• 1/8 teaspoon crushed red pepper flakes
• 2 cups macaroni
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Mozzarella cheese
In a medium bowl, whisk together the broth, marinara sauce, Italian seasoning, garlic powder, and salt. Set aside.
In a large skillet over medium-high heat, warm the olive oil. Saute the onions until soft and translucent, about 3 minutes. Add pepperoni to the pan and mix until wilted, about 1 minute. Add the red pepper flakes and combine.
Give your broth mixture a quick stir and pour it into the pan. Bring to a boil and add the macaroni.
Reduce the heat to medium, and cover. Continue cooking for 10-12 minutes, until the pasta is tender, stirring a few times to make sure the pasta isn’t sticking to the bottom of the pan.
When the macaroni is done, sprinkle the grated cheeses on top. Stir until melted and serve immediately.
*Note: If you cannot find the mini pepperoni, use regular and cut into quarters.
(adapted from my Cheeseburger Macaroni)