Pizza Mac and Cheese

If you're torn between ordering pizza or opening a box of mac-and-cheese mix, create this best-of-both-worlds casserole instead. MORE+ LESS-

By Betty Crocker Kitchens

December 11, 2013

Ingredients

3 1/2

cups uncooked elbow macaroni (16 oz)

lb bulk mild or spicy pork sausage

large green bell pepper, chopped

large onion, chopped (1 cup)

1/3

cup butter or margarine

1/3

cup all-purpose flour

teaspoon salt

1 1/2

teaspoons crushed red pepper flakes

cups milk

3/4

cup water

cups shredded white Cheddar cheese (16 oz)

1 1/2

cups shredded mozzarella cheese (6 oz)

1/2

cup grated Parmesan cheese

slices pepperoni (from 3-oz package)

Small fresh basil leaves, if desired

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1

Heat oven to 425°F. Spray 3-quart casserole with cooking spray. Cook and drain macaroni as directed on package. In 12-inch nonstick skillet, cook sausage over medium-high heat until no longer pink; drain. In same skillet, cook bell pepper and onion 5 minutes or until crisp-tender.
2

In 4-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and 1/2 teaspoon of the pepper flakes. Cook and stir until smooth. Gradually add milk and water, stirring constantly until thickened. Gradually add Cheddar cheese; stir until melted. Add macaroni, sausage and onion mixture; toss to coat. Spoon into casserole. Sprinkle with mozzarella cheese. Bake uncovered 30 minutes or until bubbly. Top with Parmesan cheese, pepperoni and remaining 1 teaspoon pepper flakes. Bake 2 to 4 minutes longer, or until lightly browned. Garnish with basil.