Minutes Prep time: 25
Minutes Total time: 70
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
4 tablespoons butter
3 tablespoons all-purpose flour
4 cups whole milk
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups shredded sharp Cheddar cheese
4 ounces American cheese, cut into cubes
1 pkg (16 oz each) dry elbow macaroni, uncooked
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 cup shredded mozzarella cheese
1/3 cup chopped green bell pepper
1/3 cup chopped onion
1 pkg (3.5 oz each) pepperoni
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 387 mg | 39% |
| Carbohydrate | 41 g | 14% |
| Cholesterol | 56 mg | 19% |
| Total Fat | 21 g | 32% |
| Iron | 2 mg | 10% |
| Calories | 431 kcal | 22% |
| Sodium | 864 mg | 36% |
| Protein | 19 g | 37% |
| Saturated Fat | 11 g | 56% |
| Sugars | 6 g | 1% |
| Vitamin C | 5 mg | 9% |
Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray. Melt butter in medium sauce pan over medium heat. Whisk in flour until smooth; cook 1 minute. Whisk in milk, salt and pepper; bring to a boil. Remove from heat and stir in Cheddar and American cheeses and uncooked noodles. Pour into baking dish . Top with drained tomatoes. Cover tightly with foil and bake 30 minutes.
Remove foil and top with mozzarella cheese, onion, bell pepper and pepperoni. Bake an additional 15 minutes until bubbling. Let stand 5 minutes and serve.
Pizza Mac and Cheese
