Pizza Supreme Mac and Cheese
The ultimate comfort food meets pizza flavor in this Pizza Supreme Mac and Cheese. Creamy, cheesy, and loaded with delicious toppings, it's an easy weeknight dinner that brings everyone together. Dive into this delicious dish tonight!
Equipment
- Frying Pan
- Whisk
- Blender
- Oven
- Large Pot
- Grater
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 pound spiral-cut pasta
- 1 12 ounce jar roasted red peppers drained, chopped and patted dry
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cloves garlic minced
- to taste kosher salt
- to taste black pepper
- 8 ounces freshly grated mozzarella cheese or an Italian blend cheese
- 8 ounces freshly grated white cheddar cheese
- 2 ounces freshly grated parmesan cheese
- 1 green bell pepper sliced
- ½ cup sliced black olives
- ⅓ cup sliced pepperoni any size, any variety works
- ⅓ cup sliced banana peppers (I like the ones in brine)
- ¼ cup seasoned bread crumbs
- to sprinkle finely grated parmesan for sprinkling
- to taste crushed red pepper flakes for topping
Instructions
- Preheat your oven to 350 degrees F. This is a crucial step, as baking will give your Pizza Supreme Mac and Cheese that beautiful golden crust on top!
- Spray a 9x13 inch baking dish with nonstick spray. This will ensure that your mac and cheese comes out easily and retains its shape when serving.
- Bring a pot of salted water to a boil and cook the spiral-cut pasta according to the package directions. I prefer to cook it al dente since we’ll be baking the mac and cheese, and you don’t want it too soft.
- In the meantime, heat the butter in a saucepan over medium heat. Once melted, whisk in the flour to create a roux. Cook for 2 to 3 minutes until it turns a golden brown and fragrant.
- Slowly pour in half of the milk, whisking constantly to ensure the mixture thickens, which should take about 5 minutes. You want it smooth and clump-free.
- Pour in the remaining milk while continuing to whisk until the sauce has thickened. Add in the minced garlic along with a pinch of kosher salt and pepper to taste.
- Reduce the heat to low and add in most of the mozzarella, cheddar, and parmesan cheese. Reserve a few ounces of the mozzarella and cheddar for topping later on. Stir until the cheese melts and the sauce is smooth and silky.
- At this point, taste the cheese sauce and adjust the seasoning with more salt and pepper if necessary. It should be rich and flavorful!
- Next, place the cooked pasta into the prepared baking dish, and stir in the chopped roasted red peppers.
- Pour the cheese sauce over the pasta and mix well, ensuring every piece is coated in that delicious sauce.
- Now it’s time to add your toppings! Spread the sliced green peppers, black olives, pepperoni, and banana peppers evenly over the top. Finish with a sprinkle of seasoned bread crumbs.
- Bake in the preheated oven for 30 to 35 minutes until golden and bubbly on top. This creates a beautiful crust that’s irresistible!
- As a final touch, sprinkle some extra grated parmesan and a pinch of crushed red pepper flakes on top before serving for an extra kick.
Notes
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Just reheat in the oven for the best texture.
- Freezing: You can freeze the assembled but unbaked dish for up to three months. Thaw in the fridge overnight before baking.
- Pairing: Serve with a crisp salad or garlic bread for a complete meal. A fresh green salad balances the richness of the mac and cheese.
- Spice it Up: Add some jalapeños or a dash of hot sauce for an extra kick! It’s a great way to customize the heat level.
- Cheese Variety: Experiment with different cheese blends. Gouda, pepper jack, or even a blue cheese can give a unique taste!
- Veggie Boost: Incorporate more vegetables like spinach or zucchini for added nutrition and flavor.