Spicy Pizza Mac and Cheese

Spicy Pizza Mac and Cheese takes around 1 hour from beginning to end. For $1.49 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 20g of protein, 15g of fat, and a total of 404 calories. This recipe serves 8. It is an affordable recipe for fans of American food. If you have fontina cheese, pasta, red bell pepper, and a few other ingredients on hand, you can make it. 55 people have made this recipe and would make it again. It is brought to you by Well Plated. It works well as a main course. Overall, this recipe earns a solid spoonacular score of 62%. If you like this recipe, you might also like recipes such as Spicy Green Chile, Smoky Bacon, 3 Cheese Grown Up Mac and Cheese, Spicy Chard Mac ‘n’ Cheese Bites {Cooper Deli Cheese}, and Pizza Mac & Cheese.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

1/4 cup pitted black olives, chopped

1 (14 ounce) can diced tomatoes, drained

1 tablespoon extra virgin olive oil

1/4 cup all-purpose flour

1/2 cup freshly grated Wisconsin Fontina cheese

3 teaspoons minced garlic

1 green bell pepper, diced

1/4 cup half and half

1/2 cup freshly grated Wisconsin Mozzarella cheese

2 1/2 cups non-fat milk

1 teaspoon dried oregano

1/3 cup freshly grated Wisconsin Parmesan cheese

12 ounces whole wheat pasta noodles, such as rigatoni

1/2 cup plain Greek yogurt

1 red bell pepper, diced

1 teaspoon crushed red pepper flakes

3/4 teaspoon salt

3 ounces turkey pepperoni slices (about 50 slices)

3 tablespoons unsalted butter

1 large yellow onion, diced

Equipment:

pot

slotted spoon

baking pan

paper towels

whisk

dutch oven

oven

Cooking instruction summary:

Bring large pot of salted water to boil. Add pasta to water and cook until al dente, according to package directions. Drain and set aside.Preheat oven to 350F and lightly butter 9x13-inch baking dish.In Dutch oven or large, deep saut pan, heat olive oil over medium high. Saut onion, red bell pepper and green bell pepper 2 minutes; add drained tomatoes and continue to cook until onion and peppers are crisp tender and tomato cooking liquid has thickened and mostly evaporated, about 5 minutes. With slotted spoon, remove vegetables from pan and set aside. Carefully wipe pan with paper towel.In same pan, melt butter over medium heat. Sprinkle in garlic and flour and cook, whisking often, until flour is golden brown, about 2 minutes. Gradually pour in milk, whisking constantly, then half and half. Cook until sauce simmers and thickens, about 7 minutes. Remove from heat and stir in red pepper flakes, salt and oregano. Stir in Greek yogurt, mozzarella and fontina. Add drained pasta and sauted vegetables. Stir to coat.Roughly chop 2/3 of pepperoni. Stir into pasta mixture, reserving remaining pepperoni. Spoon pasta into prepared baking dish, then scatter olives and remaining pepperoni over top. Sprinkle with parmesan cheese and bake until hot and bubbly, about 20 minutes. Let rest a few minutes before serving.

 

Step by step:


1. Bring large pot of salted water to boil.

2. Add pasta to water and cook until al dente, according to package directions.

3. Drain and set aside.Preheat oven to 350F and lightly butter 9x13-inch baking dish.In Dutch oven or large, deep saut pan, heat olive oil over medium high. Saut onion, red bell pepper and green bell pepper 2 minutes; add drained tomatoes and continue to cook until onion and peppers are crisp tender and tomato cooking liquid has thickened and mostly evaporated, about 5 minutes. With slotted spoon, remove vegetables from pan and set aside. Carefully wipe pan with paper towel.In same pan, melt butter over medium heat. Sprinkle in garlic and flour and cook, whisking often, until flour is golden brown, about 2 minutes. Gradually pour in milk, whisking constantly, then half and half. Cook until sauce simmers and thickens, about 7 minutes.

4. Remove from heat and stir in red pepper flakes, salt and oregano. Stir in Greek yogurt, mozzarella and fontina.

5. Add drained pasta and sauted vegetables. Stir to coat.Roughly chop 2/3 of pepperoni. Stir into pasta mixture, reserving remaining pepperoni. Spoon pasta into prepared baking dish, then scatter olives and remaining pepperoni over top. Sprinkle with parmesan cheese and bake until hot and bubbly, about 20 minutes.

6. Let rest a few minutes before serving.


Nutrition Information:

Quickview
403k Calories
19g Protein
15g Total Fat
47g Carbs
12% Health Score
Limit These
Calories
403k
20%

Fat
15g
23%

  Saturated Fat
7g
46%

Carbohydrates
47g
16%

  Sugar
9g
11%

Cholesterol
47mg
16%

Sodium
772mg
34%

Get Enough Of These
Protein
19g
40%

Selenium
35µg
51%

Vitamin C
37mg
45%

Manganese
0.61mg
31%

Phosphorus
300mg
30%

Calcium
291mg
29%

Vitamin A
1197IU
24%

Vitamin B2
0.34mg
20%

Zinc
2mg
16%

Potassium
553mg
16%

Vitamin B6
0.31mg
16%

Magnesium
59mg
15%

Fiber
3g
15%

Copper
0.29mg
15%

Vitamin B12
0.86µg
14%

Vitamin B1
0.18mg
12%

Iron
2mg
12%

Vitamin E
1mg
11%

Folate
40µg
10%

Vitamin B3
1mg
10%

Vitamin B5
0.84mg
8%

Vitamin K
8µg
8%

Vitamin D
1µg
7%

covered percent of daily need
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