Overview
This dish combines creamy, cheesy macaroni with crispy pepperoni and a golden baked topping. It’s comfort food with a pizza-like twist—rich, savory, and perfect for family dinners or gatherings.
Ingredients
For the pasta:
- 400g elbow macaroni (or any short pasta)
- Salt (for boiling water)
For the cheese sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (warm)
- 1 cup heavy cream (optional, for extra richness)
- 2 cups shredded cheddar cheese
- 1 cup mozzarella cheese
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & black pepper to taste
Add-ins:
- 1 cup sliced pepperoni
- ½ cup cooked beef or chicken (optional)
Topping:
- ½ cup mozzarella cheese
- ¼ cup parmesan cheese
- ½ cup breadcrumbs
- Extra pepperoni slices
Instructions
1. Cook the pasta
- Bring salted water to a boil.
- Cook macaroni until al dente (slightly firm).
- Drain and set aside.
2. Make the cheese sauce
- Melt butter in a pan over medium heat.
- Stir in flour and cook for 1 minute (forms a roux).
- Gradually whisk in warm milk and cream.
- Cook until thickened (about 3–5 minutes).
- Add cheddar, mozzarella, and seasonings.
- Stir until smooth and creamy.
3. Combine everything
- Mix cooked pasta with the cheese sauce.
- Fold in pepperoni and optional meat.
- Transfer to a greased baking dish.
4. Add topping
- Sprinkle mozzarella, parmesan, and breadcrumbs on top.
- Add extra pepperoni slices for that pizza-style finish.
5. Bake
- Bake at 180°C (350°F) for 20–25 minutes
- Broil for 2–3 minutes at the end for a crispy golden top
Tips for Best Results
- Use a mix of cheeses for deeper flavor
- Slightly undercook pasta to avoid mushiness
- Crisp the pepperoni beforehand for extra texture
- Add chili flakes if you like heat
Variations
- Pizza Style: Add olives, bell peppers, and tomato sauce
- Spicy: Use spicy pepperoni and hot sauce
- Healthier: Use whole wheat pasta and low-fat cheese
- Extra creamy: Add cream cheese or more mozzarella
Storage & Reheating
- Store in fridge up to 3 days
- Reheat in oven or microwave with a splash of milk
- Can be frozen (without topping) for up to 1 month