 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Another one of my Mac & Cheese Versions that my kid loves! He is a Pepporoni Pizza and Olive lover...so this works out well for him. Feel free to substitute the pizza ingredients with your favorites. Ingredients:
2 cups cream |
2 cups milk |
2 cups mozzarella cheese |
1 cup parmesan cheese |
1/2 cup processed cheese, like velveeta |
1/2 cup pepperoni, cut into halves |
1/2 cup mushroom, cut into bite sized pieces |
1/2 cup grape tomatoes, cut into half |
1/4 cup black olives, sliced thin |
2 teaspoons flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups pasta, use your favorite shape |
1/2 cup breadcrumbs |
Directions:
1. Heat a large sauce pan to medium low heat. Add milk, ceam, mozzarrella, velveeta, flour, and 1/2 cup Parmesean cheese. Melt slowly stirring frequently. Be careful not to burn. Once melted, add salt and pepper to season. Cook on medium low for another 5-10 minutes until the sauce is thickened and fully melted.
2. Mix together the Pepperoni, mushrooms, tomatoes, pasta, and olives in a large bowl.
3. Pour the Cheese mixture over the pizza ingredients, into the bowl. MIx until well incorporated. Season again if necessary.
4. Pour the entire mixture into a 13x9 inch casserole dish.
5. Top with sprinkles of bread crumbs and remaining Parmesean Cheese.
6. Bake at 350 for 20-30 minutes, until top is golden brown and edges are bubbling.
|
|