This My New Favorite Way To Make Mac and Cheese

Ingredients

• 8 oz Elbow Macaroni (dry, uncooked)
• 2 cups Marinara Sauce (store‑bought or homemade)
• 1 cup Low‑Sodium Chicken Broth (helps create a richer sauce)
• 1 cup Pepperoni (sliced into quarters; can use mini‑pepperoni)
• 1 cup Mozzarella Cheese (shredded; whole‑milk preferred)
• 0.5 cup Parmesan Cheese (grated hard Parmesan, not fresh block)
• 1 medium Onion (finely chopped)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 teaspoon Kosher Salt (adjust to taste; use less if broth is salty)
• 1 teaspoon Garlic Powder
• 1 teaspoon Italian Seasoning
• 0.5 teaspoon Red Chili Flakes (optional for heat)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Mix broth and marinara

   In a bowl combine the low‑sodium chicken broth, marinara sauce, kosher salt, garlic powder, and Italian seasoning. Whisk until smooth.

   Time: PT5M

2. Sauté onions

   Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Wilt pepperoni

   Add the quarter‑sliced pepperoni to the skillet and sauté for 2 minutes, just until it softens and releases some fat.

   Time: PT2M

   Temperature: medium heat

4. Add chili flakes

   Stir in the red chili flakes and cook for another 30‑45 seconds to release their aroma.

   Time: PT1M

   Temperature: medium heat

5. Combine sauce mixture and bring to boil

   Pour the broth‑marinara mixture into the skillet, increase the heat to high, and bring to a rolling boil.

   Time: PT3M

   Temperature: high heat

6. Cook the macaroni

   Add the dry elbow macaroni to the boiling sauce, stir, then reduce heat to a gentle simmer. Cook for 10‑12 minutes, stirring occasionally, until the pasta is tender but still slightly al dente.

   Time: PT12M

   Temperature: medium heat

7. Incorporate cheeses

   Turn off the heat. Quickly stir in the shredded mozzarella and grated Parmesan until melted and fully incorporated.

   Time: PT3M

8. Rest and finish

   Cover the skillet and let the mac and cheese sit for 2 minutes to allow the cheese to fully set.

   Time: PT2M

9. Plate and garnish

   Spoon the pepperoni pizza mac and cheese onto serving plates or a bowl. Sprinkle chopped fresh parsley on top for color and a fresh bite.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

22g

Carbohydrates

55g

Fat

26g

Fiber

3g