Pepperoni Pizza Mac And Cheese Recipes

Steps:

• Heat oven to 400°F.
• Prepare Dinner as directed on package; stir in egg.
• Spoon into 13x9-inch baking dish; cover with pizza sauce. Top with pepperoni and cheese.
• Bake 20 min. Cool 5 min. before cutting to serve.

Steps:

• For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
• Preheat the oven to 500 degrees F.
• To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
• For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
• For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
• Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
• For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
• Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

Steps:

• Prepare Dinner as directed on pkg.
• Stir in remaining ingredients. Cook until heated through, stirring occasionally.

Steps:

• For the mac and cheese: Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions for al dente; drain, reserving 1 3/4 cups of the pasta water.
• Bring the milk, Italian seasoning and crushed red pepper flakes to a simmer in a large saucepan over medium heat. Continue cooking until the milk reduces to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in both the Cheddar and Italian blend cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
• Add the cooked macaroni and reserved pasta water to the cheese sauce and stir to combine. Stir in the marinara sauce, sun-dried tomatoes and pepperoni and adjust the seasoning with salt. Pour into a 9-by-13-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl until the crumbs are moistened and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.

Steps:

• Pizza Base
• Mix salt and yeast together in a jug with the water. Place flour in a bowl, make a well in the centre and add the water mixture along with the oil
• Use a wooden spoon to mix everything to create a wet dough. Put on floured surface and need for 5mins.
• Place in greased bowl and cover with tea towel. Leave at room temperature to rise for 30mins (should double in size).
• Round into pizza base and stab with fork several times.
• Pizza Topping
• Spread tomato puree over the base. Add chopped tomatoes on top then add onion and garlic.
• Sprinkle over cheese and arrange Pepperoni. Season with salt and pepper and sprinkle on basil.
• Cooking
• Place on oiled baking sheets.
• Add topping.
• Cook at 200° for 20mins.

Steps:

• Set the cheese packet from dinner mix aside. In a saucepan, bring water to a boil. Add macaroni; cook for 8-10 minutes or until tender., Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain., Drain macaroni; stir in contents of cheese packet. Transfer to a greased round 2-1/2-qt. baking dish. Sprinkle with 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Top with the beef mixture, pizza sauce, pepperoni and remaining cheeses., Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Set oven to 350 degrees.
• Grease a 9x13 baking dish.
• Cook macaroni until soft-firm.
• Meanwhile, cook sausage and onion until meat is no longer pink; drain.
• Drain macaroni.
• In a large bowl, combine pizza sauce, tomato sauce and milk.
• Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
• Transfer to a greased baking dish.
• Cover, and bake for 30 minutes.
• Uncover; sprinkle with cheese, bake 10-15 minutes longer, or until bubbly and cheese is melted.

Steps:

• Set the cheese packet from dinner mix aside. In a saucepan, bring water to a boil. Add macaroni; cook for 8-10 minutes or until tender. , Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni; stir in the contents of cheese packet. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheddar cheese. Top with the beef mixture, pizza sauce, pepperoni and mozzarella cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.