Pepperoni Pizza Mac and Cheese

This Pepperoni Pizza Macaroni and Cheese combines two family favorites into one irresistible dish. The creamy, cheesy pasta gets transformed with classic pizza flavors – tangy marinara, savory pepperoni, and melty mozzarella – creating comfort food magic that comes together in a single pot.

I created this recipe during a particularly hectic week when my kids were craving both pizza and mac and cheese. The compromise became an instant hit and has saved dinner time in our house countless times when schedules get tight.

Ingredients

• 2 & 1/2 cups low sodium chicken broth: Provides the cooking liquid for pasta with more flavor than water
• 3/4 cup marinara pasta sauce: Brings authentic pizza flavor without being too overpowering
• 3/4 teaspoon garlic powder: Adds depth without the work of mincing fresh garlic
• 3/4 teaspoon kosher salt: Perfectly seasons the dish; look for Diamond Crystal brand for best results
• 1/2 teaspoon dried Italian seasoning: Creates that classic pizza shop aroma
• 3 teaspoons extra virgin olive oil: Adds richness and helps sauté the vegetables
• 1 medium sweet onion: Diced finely enough that kids won’t notice but adds tremendous flavor
• 5 ounce package mini pepperoni: The star ingredient that crisps up beautifully
• 1/8 teaspoon crushed red pepper flakes: Adds gentle warmth without making it too spicy
• 2 cups dried macaroni pasta: The small shape ensures even cooking and perfect sauce coating
• 1/2 cup grated Parmesan cheese: Adds nutty depth and saltiness
• 1/2 cup grated Mozzarella cheese: Creates that essential pizza cheese pull

Step-by-Step Instructions

Prepare the cooking liquid:

Whisk together chicken broth, marinara sauce, garlic powder, salt, and Italian seasoning in a medium bowl until completely combined. This creates a flavorful cooking liquid that will infuse the pasta as it cooks. Make sure all seasonings are evenly distributed throughout the liquid.

Sauté aromatics and pepperoni:

Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Add diced onions and cook until they become translucent and slightly golden around the edges, about 3 minutes. Stir frequently to prevent burning. Add the mini pepperoni and cook for about 1 minute until they begin to curl at the edges and release their flavorful oils. The pepperoni fat will mix with the olive oil to create an incredible flavor base. Sprinkle in the red pepper flakes and stir to combine.

Cook the pasta:

Give your broth mixture another quick stir to ensure nothing has settled, then pour it into the pan with the pepperoni and onions. Bring the liquid to a vigorous boil, which should take about 2 minutes. Once boiling, add the dry macaroni pasta and stir immediately to prevent clumping. Reduce the heat to medium to maintain a steady simmer without boiling over. Cover the pan with a tight fitting lid to trap the steam and heat, helping the pasta cook evenly.

Finish the cooking process:

Continue cooking the covered pasta for 10 to 12 minutes, removing the lid to stir thoroughly every 3 minutes. This prevents the pasta from sticking to the bottom of the pan and ensures even cooking. The pasta is done when it is tender but still has a slight bite. Most of the liquid should be absorbed, but the mixture should still look saucy. If it seems too dry before the pasta is fully cooked, add a splash more broth.

Add the cheese finish:

When the pasta has reached al dente perfection, remove the pan from the heat. Immediately sprinkle both the Parmesan and Mozzarella cheeses evenly across the top of the hot pasta. Allow the cheese to sit undisturbed for about 30 seconds to begin melting, then stir thoroughly until the cheese is completely incorporated and forms a creamy, unified sauce. Serve immediately while hot and at peak cheesiness.

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The mini pepperoni is truly the magic ingredient in this recipe. I discovered them when my youngest was going through a phase of picking regular pepperoni off his pizza. The tiny versions distribute flavor throughout every bite and crisp up so beautifully. Watching my family devour this dish reminds me that sometimes the best recipes come from creative compromise.

Make Ahead and Storage

This dish reheats beautifully which makes it ideal for meal planning. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a small splash of water or broth before microwaving to revive the creaminess. For longer storage, portion into freezer safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.

Customization Ideas

This recipe welcomes creative additions while maintaining its pizza inspired roots. Try stirring in a handful of baby spinach just before adding the cheese for a nutritional boost. For meat lovers, cooked and crumbled Italian sausage makes an excellent addition alongside the pepperoni. Mushroom lovers can add sautéed mushrooms with the onions for an earthy flavor dimension. Picky eaters won’t even notice finely diced bell peppers or zucchini mixed in.

Serving Suggestions

Serve this hearty macaroni and cheese as a complete meal or alongside a simple green salad dressed with Italian vinaigrette. For a fun presentation that kids love, spoon portions into individual ramekins, top with extra cheese, and broil for 2 minutes until bubbly and golden. Garlic bread makes the perfect accompaniment for sopping up every last bit of the sauce. For adults, a medium bodied red wine like Chianti pairs wonderfully with the pizza flavors.

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Get ready to enjoy the ultimate mashup of pizza and mac and cheese—you may never want to eat them separately again!

Frequently Asked Questions

→ Can I use regular pepperoni instead of mini pepperoni?

Yes! Regular pepperoni works perfectly fine. Simply dice it into smaller pieces to ensure even distribution throughout the dish.

→ What can I substitute for marinara sauce?

You can substitute pizza sauce, tomato sauce with Italian herbs, or even crushed tomatoes with a pinch of extra Italian seasoning.

→ Can I add vegetables to this dish?

Absolutely! Bell peppers, mushrooms, or spinach make excellent additions. Add peppers and mushrooms with the onions, and stir spinach in during the last minute of cooking.

→ Is there a way to make this vegetarian?

Yes, simply omit the pepperoni and use vegetable broth instead of chicken broth. For a meat substitute, try adding plant-based pepperoni or sautéed mushrooms.

→ Can I use different pasta shapes?

Any small to medium pasta shape works well, such as shells, rotini, or penne. Just adjust cooking time accordingly as larger pasta may take longer to cook.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of milk or broth to restore creaminess.