Pepperoni Pizza Mac and Cheese
Bacon-Ranch Crunch Salad
Ingredients
- 1 (16-oz) pkg elbow macaroni
- ¼ cup butter
- ⅓ cup all-purpose flour
- 3 cups milk
- 2 (8-oz) pkg shredded mozzarella cheese, divided
- 1 (3.5-oz) pkg pepperoni
- 1 (14-oz) jar pizza sauce
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions.
- Meanwhile, melt butter over medium heat in a large saucepan; whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk; cook, whisking occasionally, until thickened and bubbly. Remove from heat, and whisk in 1½ cups cheese until melted. Stir in cooked pasta.
- Spoon half of mixture into a lightly greased 3-quart baking dish or cast-iron skillet. Top with three-fourths of pizza sauce, 1 cup cheese, and half of pepperoni. Spoon remaining pasta mixture over pepperoni, and top with remaining pepperoni; drizzle with remaining pizza sauce.
- Bake 25 minutes or until hot and bubbly; sprinkle with 1 cup cheese. Bake 5 minutes longer or until cheese is melted.
Side Dish Ingredients
- 2 (9.8-oz) pkg bacon-ranch crunch salad kits
Side Dish Instructions
- Prepare salads according to package directions.
Kid-Friendly Meal Plan
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