Mac & Cheese Pepperoni Pizza Skillet
Are you craving the cheesy goodness of macaroni and cheese but also yearning for the tangy flavors of a pepperoni pizza? Look no further than this mouthwatering recipe for Mac & Cheese Pepperoni Pizza Skillet. Combining two beloved comfort foods into one delicious dish, this skillet creation is sure to satisfy all your cravings in just one bite. Whether you’re hosting a family gathering or simply looking for a quick and easy weeknight meal, this recipe will surely become a new favorite in your household. Get ready to indulge in the ultimate comfort food mashup that will leave everyone asking for seconds!
Tip: May be baked in a greased 9 x 9 casserole dish instead of a skillet if preferred.
Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4
Ingredients
10 oz. Small penne pasta
1 T. Extra virgin olive oil
1 Medium onion, diced
2 T. all-purpose flour
2 c. Milk
1/4 c. Heavy cream
3 oz. Sharp cheddar cheese, freshly grated
5 oz. Fontina cheese, freshly grated and divided
1 c. Marinara sauce (jarred or homemade)
3 oz. Pepperoni slices
1/4 cup Fresh basil leaves, thinly sliced
Sea salt and black pepper, to taste
Directions
- Preheat the oven to 400° F.
- While the oven is preheating, heat a large pot of lightly salted water over high heat and prepare the pasta according to package directions, cooking 1-2 minutes less than al dente. (Pasta will continue to cook during baking).
- Meanwhile, in a large oven-safe skillet, heat olive oil over medium heat. Add in the onion and season to taste with salt and pepper. Sauté, stirring occasionally, until the onion becomes soft and translucent, approximately 3-4 minutes.
- Sprinkle flour over the onion and cook, stirring constantly, for 1-2 minutes.
- While stirring constantly, slowly stream the milk and cream into the onion and flour mixture. Let the milk come to a gentle simmer and continue cooking and stirring until the béchamel begins to thicken, approximately 3-4 minutes.
- Stir in the Italian seasoning, cheddar, and one-half of the fontina cheese.
- Continue cooking and stirring until the cheeses melt.
- Drain the cooked pasta and combine it with the cheesy sauce. Remove from heat and top with marinara, pepperoni slices, and reserved fontina.
- Transfer the skillet to the oven and bake until the cheese is all melted and bubbly, 15-20 minutes. Enjoy!
This Mac & Cheese Pepperoni Pizza Skillet is a delicious and easy-to-make dish that combines the best of both worlds – mac and cheese and pepperoni pizza. With its gooey cheese, savory pepperoni, and crispy crust, it is sure to be a hit with both kids and adults alike. Whether you’re looking for a quick weeknight meal or a fun twist on traditional macaroni and cheese, this skillet recipe is a winner. So why not give it a try tonight? Your taste buds will thank you!
If you like mac and cheese, you should try these balls.
Mac & Cheese Pepperoni Pizza Skillet
Ingredients
- 10 oz 10 oz. Small penne pasta
- 1 T 1 T. Extra virgin olive oil
- 1 Medium onion, diced
- 2 T 2 T. all-purpose flour
- 2 cups 2 c. Milk
- 1/4 cup 1/4 c. Heavy cream
- 3 oz Sharp cheddar cheese freshly grated
- 5 oz 5 oz. Fontina cheese, freshly grated and divided
- 1 cup 1 c. Marinara sauce (jarred or homemade)
- 3 oz 3 oz. Pepperoni slices
- 1/4 cup 1/4 cup Fresh basil leaves, thinly sliced
- Sea salt and black pepper, to taste
Instructions
- Preheat the oven to 400° F.
- While the oven is preheating, heat a large pot of lightly salted water over high heat and prepare the pasta according to package directions, cooking 1-2 minutes less than al dente. (Pasta will continue to cook during baking).
- Meanwhile, in a large oven-safe skillet, heat olive oil over medium heat. Add in the onion and season to taste with salt and pepper. Sauté, stirring occasionally, until the onion becomes soft and translucent, approximately 3-4 minutes.
- Sprinkle flour over the onion and cook, stirring constantly, for 1-2 minutes.
- While stirring constantly, slowly stream the milk and cream into the onion and flour mixture. Let the milk come to a gentle simmer and continue cooking and stirring until the béchamel begins to thicken, approximately 3-4 minutes.
- Stir in the Italian seasoning, cheddar, and one-half of the fontina cheese.
- Continue cooking and stirring until the cheeses melt.
- Drain the cooked pasta and combine it with the cheesy sauce. Remove from heat and top with marinara, pepperoni slices, and reserved fontina.
- Transfer the skillet to the oven and bake until the cheese is all melted and bubbly, 15-20 minutes. Enjoy!
