Pepperoni Pizza Mac and Cheese
Ingredients
- ½ (12-oz) pkg gluten-free elbow macaroni
- 2 Tbsp butter
- 3 Tbsp gluten-free all-purpose flour
- 1½ cups milk
- 1 (8-oz) pkg shredded mozzarella cheese, divided
- ½ (14-oz) jar gluten-free pizza sauce
- ½ (3.5-oz) pkg pepperoni
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions.
- Meanwhile, melt butter over medium heat in a 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 1 cup cheese until melted. Stir in cooked pasta.
- Spoon half of mixture into a lightly greased 1½-quart baking dish or cast-iron skillet. Top with three-fourths of pizza sauce, ½ 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 ½ cup cheese. Bake 5 minutes longer or until cheese melts.
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