Pizza Mac and Cheese

3/3/2015, 2:35 a.m.



  • 3 ½ cups uncooked elbow macaroni (16 oz)
  • 1 lb bulk mild or spicy pork sausage
  • 1 large green bell pepper, chopped
  • 1 large onion, chopped (1 cup)
  • 1/3 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 ½ teaspoons crushed red pepper flakes
  • 2 cups milk
  • ¾ cup water
  • 4 cups shredded white Cheddar cheese (16 oz)
  • 1 ½ cups shredded mozzarella cheese (6 oz)
  • ½ cup grated Parmesan cheese
  • 20 slices pepperoni (from 3-oz package)
  • Small fresh basil leaves, if desired


  1. Heat oven to 425°F. Spray 3-quart casserole with cooking spray. Cook and drain macaroni as directed on package. In 12-inch nonstick skillet, cook sausage over medium-high heat until no longer pink; drain. In same skillet, cook bell pepper and onion 5 minutes or until crisp-tender.
In 4-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and 1/2 teaspoon of the pepper flakes. Cook and stir until smooth. Gradually add milk and water, stirring constantly until thickened. Gradually add Cheddar cheese; stir until melted. Add macaroni, sausage and onion mixture; toss to coat. Spoon into casserole. Sprinkle with mozzarella cheese. Bake uncovered 30 minutes or until bubbly. Top with Parmesan cheese, pepperoni and remaining 1 teaspoon pepper flakes. Bake 2 to 4 minutes longer, or until lightly browned. Garnish with basil.