Pepperoni Pizza Mac and Cheese

Pepperoni Pizza Mac and Cheese starts with a simple box mac and cheese mix and turns into a creamy, cheesy, loaded dinner with Velveeta, a little bacon, and that bubbling baked finish everyone loves on a busy night. You’ll pick up easy tips for how to make box mac and cheese better using quick upgrades that make it taste like the best weeknight twist on a classic.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings people

Calories 734 kcal

Equipment

Ingredients

3 10-ounce boxes Velveeta Shells and Cheese pizza flavor
⅓ pound bacon cooked and crumbled
2½ 13-ounce jars pizza sauce divided
3 cups shredded Italian blend cheese or mozzarella, divided
2 cups Parmesan cheese divided
1½ 5-ounce package mini pepperoni
2 teaspoon Italian seasoning
3 cloves garlic pressed
1 teaspoon crushed red pepper flakes optional

Instructions

Preheat the oven to 350ºF.
Prepare the Velveeta mac and cheese according to package instructions. (You will need to boil the noodles in 6 quarts of water for 8 minutes. Go on the low side because the shells will be cooked twice. Drain but don't rinse the noodles, then return them to the pot and mix the cheese and seasoning packets with the hot noodles.)
Mix crumbled bacon, 2 jars of pizza sauce, 2 cups of Italian blend cheese, 1 cup of Parmesan cheese, 5 ounces of mini pepperoni, Italian seasoning, garlic, and crushed red pepper flakes (if using) into the hot mac and cheese. Stir until well mixed.
Pour the macaroni and cheese into a deep 9x13 pan and spread out in an even layer.
Top with remaining pizza sauce, Italian blend cheese, Parmesan cheese, and mini pepperoni.
Bake for 20-30 minutes or until hot and bubbly. The cheese should be melted and starting to brown on the edges, and the mini pepperoni should be curled and starting to get crispy.
Serve hot with additional crushed red pepper flakes.

Nutrition

Keyword bacon, cheese, macaroni, mozzarella, Parmesan cheese, pepperoni, pizza

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