Can I use a different pasta shape?

Absolutely—any short pasta like penne, rotini, or elbows will hold the sauce beautifully. The texture may change slightly, but the flavor stays amazing!

Is it okay to swap out the turkey pepperoni for regular or another topping?

Definitely. Use regular pepperoni for a more classic flavor, or try chopped salami, sausage, or go meatless with sautéed veggies. This recipe is all about personalization!

Can I make this in advance?

Yes! Assemble the mac and cheese right up to the baking stage, then cover and refrigerate for up to a day. When ready, pop it in the oven—just add a couple of extra minutes to the bake time.

What if I don’t have Italian breadcrumbs?

No problem. Substitute with regular breadcrumbs mixed with a pinch of Italian seasoning or even crushed crackers. It all adds that irresistible crunch.

Pizza Mac and Cheese Recipe

Description

Pizza Mac and Cheese is a delicious twist on classic macaroni and cheese, combining creamy, cheesy pasta with the savory flavors of pizza, including mozzarella, tangy pizza sauce, and pepperoni. Perfect for an easy family dinner or a fun comfort food treat, this recipe is quick to prepare and bakes to golden, bubbly perfection.

Ingredients

Units Scale

Main Ingredients

12 oz. Cellentani Pasta Noodles (Barilla)
2 tbsp. salted butter
2 tbsp. all-purpose flour
1.5 cup whole milk
Pinch of salt (add more later if needed)
1/2 tsp. garlic powder

Cheese

1 cup Medium Cheddar Cheese, shredded, at room temperature (85g)
1 cup Reduced Fat Sharp Cheese, shredded, at room temperature (85g)
1/2 cup low-skim mozzarella cheese, shredded (56g)

Toppings & Pizza Flavors

1/4 cup Italian breadcrumbs (28g)
1/2 cup pizza sauce (63g)
30 slices Hormel Turkey Pepperoni (30g)

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Instructions

Preheat oven and cook pasta – Preheat your oven to 425°F (220°C). Cook the Cellentani pasta noodles according to the package instructions until al dente. Drain and set aside.
Make the roux – In a large pan over medium heat, melt the butter. Add the flour and stir to combine, creating a thick paste. Stir and cook the roux for about 1 minute to get rid of any raw flour taste.
Prepare cheese sauce – Gradually add the whole milk, whisking constantly to prevent lumps. Add the pinch of salt and garlic powder. Continue to simmer and whisk the mixture until it thickens and is smooth, about 3 minutes.
Add cheeses and pasta – Slowly add the medium cheddar cheese and reduced fat sharp cheese, stirring until the cheese is fully melted and a smooth cheese sauce forms. Add the cooked pasta and mix well to coat the noodles evenly.
Add pizza sauce – Pour the pizza sauce into the mac and cheese and stir until everything is thoroughly combined.
Add pepperoni (optional) – Either mix pepperoni slices into the pasta now, or save them to use as a topping later. You may also chop the pepperoni into quarters if preferred.
Assemble and top – Transfer the mixture to a baking dish. Top evenly with mozzarella cheese, Italian breadcrumbs, and remaining pepperoni slices (if not already mixed in).
Bake – Place the baking dish in the oven and bake for 10 minutes until the cheese is bubbly and the top is golden brown.
Serve – Remove from the oven, cool slightly, and enjoy your Pizza Mac and Cheese!

Notes

All nutrition facts are estimates.
You can use any type of pasta you like.
For a crispier topping, broil for the last 1-2 minutes of baking.
Vegetarian option: Use vegetarian pepperoni or omit pepperoni altogether.
To make ahead, assemble up to baking step and refrigerate. Bake before serving.

Nutrition

Serving Size: 1/6 of recipe
Calories: 370
Sugar: 5g
Sodium: 650mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 18g
Cholesterol: 48mg