Pepperoni Pizza Mac and Cheese
Combine two of your favorite comfort foods in this recipe for pepperoni pizza mac and cheese.
Servings: 8 servings
Calories: 338kcal
Ingredients
- 13 ounces whole wheat penne rotini, or other short pasta {recommended: Delallo}
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 ¾ cups lowfat milk
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- 1 cup lowfat cottage cheese
- ½ cup shredded fontina
- ½ cup shredded parmesan
- ½ cup shredded mozzarella
- 3 ounces pepperoni sliced into thin strips, plus additional for top
- 1 medium tomato diced
- Salt and pepper to taste
- ⅓ cup panko breadcrumbs
Instructions
- Preheat oven to 350°F.
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- In a large saucepan, heat olive oil over medium-low heat. Whisk in flour and cook while constantly whisking for 3 minutes. Reduce heat to low. Slowly stream in milk while whisking and whisk until well mixed.
- Add in oregano, basil, and parsley. Bring milk to a simmer, whisking frequently. Simmer for 5-6 minutes or until thickened. Remove from heat.
- Stir in cottage cheese, fontina, parmesan, and mozzarella until melted. Then add in pepperoni, tomato, salt and pepper.
- Add cooked pasta to the cheese sauce and toss to coat. Pour into a 13×9 baking dish. Sprinkle panko evenly on top, then top with additional pepperoni.
- Bake in preheated oven for 15-20 minutes or until edges are bubbly and panko is browned and crunchy.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 33g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 559mg | Fiber: 3g | Sugar: 5g
