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:

Equipment:

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:

covered percent of daily need