Pepperoni Pizza Mac & Cheese


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Serves | Prep Time | Cook Time 30-35

Why I Love This Recipe

My niece came to visit unexpectedly and I didn't have a whole lot around the house, so I adapted this from Sandra Woodruff's "The Secrets of Fat Free Cooking Collection." It was a big hit, and it's pretty health conscious too!

Variation: Substitute your favorite pizza toppings in place of, or in addition to the pepperoni.


Ingredients You'll Need

8 oz. penne or pasta of choice
2 cups skim milk, divided
3 tablespoons unbleached flour
1/4-1/2 teaspoon red pepper flakes
2 teaspoons italian seasoning
2 cloves garlic, minced
1 1/2 cups low fat or fat free mozzarella cheese
1/2 cup diced turkey pepperoni
8 oz. petite diced tomatoes, drained (optional)


Directions

Preheat oven to 350


Cook the pasta according to package directions; drain.


Combine 1/2 cup milk with flour and blend until combined.


Pour remaining 1 1/2 cups milk into a 2-quart saucepan with garlic, pepper flakes, and italian seasoning; bring to a boil, stirring often. Add the flour mixture and cook until thickened and bubbly. Stir in the cheese until melted and smooth.


Off the heat, stir in the pasta, pepperoni, and tomatoes if using. Spray a 2-quart casserole dish with cooking spray. Pour in the pasta.


Bake for 30-35 minutes or until bubbly around the edges.


Variation: Substitute your favorite pizza toppings in place of, or in addition to the pepperoni.


Questions, Comments & Reviews



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