Pizza Mac And Cheese: The Best Of Both Worlds
Prep Time: 0 minutes
Cook Time: 50-60 minutes
Total Time: 50-60 minutes
Servings: 4
Ingredients:
2 cups of elbow macaroni
2 cups half and half
¾ teaspoon dried oregano
1 teaspoon crushed red pepper
¼ cup cream cheese (room temperature)
8 ounces sharp shredded cheddar cheese
3 ounces shredded Gruyere cheese
½ cup marinara sauce
½ cup sun dried tomatoes
3 ounces pepperoni slices
Directions:
1. Preheat the oven to 425°F. Bring a large pot of water to boil. Add the macaroni and cook until al dente. Strain the pasta. Set aside about 1 cup of that same pasta water in a bowl for additional steps later on.
Photo by Tiare Brown
2. Heat up the half and half, oregano and crushed red pepper in a saucepan. It should simmer in about 15 minutes. Stir often.
Photo by Tiare Brown
3. Add the cream cheese and stir until there are no chunks in the mixture.
Photo by Tiare Brown
4. Mix in the shredded Cheddar and Gruyere cheese until sauce is smooth.
Photo by Tiare Brown
5. Add the macaroni and the previously set aside cups of water to the saucepan. Don't worry if it looks too saucy because eventually the macaroni will soak up the excess liquid.
Photo by Tiare Brown
Photo by Tiare Brown
6. Now, stir in the marinara sauce, sun dried tomatoes and pepperoni.
Photo by Tiare Brown
Photo by Tiare Brown
7. Once thoroughly mixed, pour into a 13-by-9 inch pan.
Photo by Tiare Brown
8. Evenly sprinkle breadcrumbs and Parmesan over the baking pan with the macaroni and sauce in it.
Photo by Tiare Brown
9. Stick it in the oven for about 10 minutes to slightly brown the macaroni and allow the breadcrumbs to get crispy.
Photo by Tiare Brown
10. Take out of the oven and let cool for 10 minutes.
Photo by Tiare Brown
11. Serve it up and grub 'til that food coma ensues.
Photo by Tiare Brown
View the original post, Pizza Mac and Cheese: The Best of Both Worlds, on Spoon University.