Pizza flavored Mac'n'Cheese
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Make pizza-flavored mac 'n' cheese. Pepperoni sausage, marinara sauce, and sun-dried tomatoes are mixed into a thick, three-cheese sauce—sharp cheddar, Gruyere, and cream cheese—in addition to the pasta. Save the olive oil from the tomatoes: use it for a crunchy topping, tossed with breadcrumbs and grated Parmesan. Leftover olive oil can be used in place of regular oil in other dishes and salads. Since the mac 'n' cheese will be baked, it's important not to overcook the pasta in the water; it will finish cooking in the oven. Drain the water as soon as the pasta is al dente, otherwise your mac 'n' cheese will turn into mush.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of pasta horns
- 2.5 cups low-fat cream (10%)
- 3/4 tsp dried oregano
- 1 teaspoon crushed red pepper flakes
- 450 g of cream cheese at room temperature
- 220 g sharp cheddar, grated (about 3 cups)
- 80 g Gruyere, grated (about 1 cup)
- 0.5 cups of finished marinara sauce
- 0.5 cups sun-dried tomatoes in olive oil, coarsely chopped, and 1/4 cup tomato oil
- 80 g pepperoni, cut into 0.5 cm thick circles.
- 1 tbsp. breadcrumbs with Italian herbs
- 1/4 tbsp. grated parmesan
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Recipes with similar ingredients: pasta, cream, cream cheese, cheddar cheese, Gruyere cheese, Parmesan cheese, sun-dried tomatoes, marinara sauce, breadcrumbs, red pepper flakes, oregano, pepperoni sausage
Cooking the dish according to the recipe:
- Position the rack approximately 15 cm from the oven heating element and preheat the oven to 220°C.
- Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, about 6 minutes. Drain, reserving 1 3/4 cups of the cooking water. Set the pasta aside.
- In a large saucepan over medium heat, bring the cream, oregano, and crushed red pepper to a simmer. Continue to simmer until the cream has reduced to 1.5 cups, about 15 minutes. Add the cream cheese and stir until completely melted. Stir in the cheddar and Gruyere until all the cheese has melted and the sauce is smooth.
- Add the pasta and cooking water and stir to distribute evenly. The sauce will look very thin, but the pasta will absorb a lot of the liquid as it bakes. Gently fold in the marinara sauce, sun-dried tomatoes, and pepperoni. Season with salt and pepper to taste, if needed.
- Transfer everything to a 9x13-inch baking dish. In a medium bowl, combine the breadcrumbs, Parmesan, and sun-dried tomato oil and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the topping is golden and crisp, about 10 minutes.
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