I’m sure you guys know this by now, but I HATE wasting food. And after hosting a big party, I am always looking for creative ways to reinvent my leftovers. This Pizza Macaroni and Cheese recipe is the PERFECT way to repurpose your cheese and meat board from the night before.
While you can use most types of cheese in this recipe, I would suggest staying away from anything soft, like goat cheese or humboldt fog. Cheddar, pepper jack, gruyere, fontina, all will work well because they melt easily. So, grab your cheese and meat scraps and let’s get started,
- 2 cups cavatappi pasta
- 3 tablespoons butter
- 1 tablespoon flour
- 2/3 cups milk
- 1/3 cup chicken stock
- 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
- 3 slices of ½ inch thick Velveeta
- 4 -5 cherry tomatoes
- mini or regular sized pepperoni
- salt and pepper
Directions – Serves 2
- Preheat your oven to 375 degrees.
- Boil a pot of water, add in your pasta. Cook as directed on the package.
- Grab a sauce pan and over medium/high heat melt down your butter.
- Stir in the AP flour to make a roux.
- Slowly add in your milk, room temperature milk is better than cold. Cold milk will cause your butter and flour mixture to seize up.
- Slowly add in your cheese. You can use any types of cheese that you have on hand but I always recommend adding in some Velveeta. It helps give the cheese sauce that perfect creamy texture.
- Slowly stir until everything is melted together.
- Once melted add in the chicken stock. This will help thin out the cheese sauce a bit and add some more flavor.
- Cut your cherry tomatoes in half and mix them along with the leftover pepperoni into the cheese sauce.
- Once the pasta is finished cooking, drain off the water and put the pasta back into the pot.
- Pour the cheese and meat sauce over the pasta. Stir well.
- Evenly distribute the pizza macaroni and cheese into two 6 inch baking pans. Top with shredded mozzarella and a sprinkle of parmesan.
- Bake for 10 – 15 minutes. For crispier cheese broil the dishes for 3 minutes or until lightly browned.
- Garnish with some fresh parsley and serve.
Author: Sarah Thomas-Drawbaugh
Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!