Pizza Mac and Cheese
Makes 6 to 8 servings
  • 24 large slices pepperoni
  • 3 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 3 cups whole milk
  • 1 cup chopped green bell pepper
  • 1 teaspoon kosher salt
  • 1 (8-ounce) package shredded mozzarella cheese, divided 
  • ½ (16-ounce) package rigatoni, cooked according to package directions 
  • 1(8-ounce) package cubed mozzarella cheese
  • 1 (14-ounce) jar pizza sauce
  • ⅓ cup mini slices pepperoni
  1. Preheat oven to 350°. Spray a 12-inch cast-iron skillet with cooking spray.
  2. Place large pepperoni in a single layer on paper towels on a microwave-safe plate. Heat on high for 30 seconds; pat dry.
  3. In a large saucepan, melt butter over medium heat. Whisk in flour; cook, whisking frequently, until golden, about 2 minutes. Gradually whisk in milk; bring to a boil, whisking occasionally. Reduce heat to medium-low; cook, whisking frequently, until slightly thickened, about 5 minutes. Whisk in bell pepper and salt. Remove from heat, and whisk in 1½ cups shredded mozzarella until melted. Stir in cooked pasta and cubed mozzarella.
  4. Pour half of pasta mixture into prepared pan. Top with three-fourths of pizza sauce and half of large pepperoni. Add remaining pasta mixture, and top with remaining large pepperoni and mini pepperoni. Drizzle with remaining pizza sauce.
  5. Bake until hot and bubbly, about 30 minutes. Top with remaining ½ cup
  6. shredded mozzarella, and bake until cheese is melted, about 5 minutes more. Let stand for 10 minutes before serving.
Recipe by Paula Deen Magazine at