Monday, April 13, 2009

Pepperoni Pizza Mac 'n Cheese

Maybe this isn't anything new or different, but I threw this together for lunch today, and it was a big hit. Because I really didn’t measure anything, the amounts listed are approximate--feel free to adjust seasonings according to your tastes. You could even add Italian sausage, mushrooms, bell peppers, and olives if your family likes “supreme” pizza.

1 box (14.35-16oz) uncooked macaroni (we like Barilla Plus)
4 oz. cream cheese, softened
3 T. butter or margarine, softened
2 T. tomato paste
2 T. Wondra or cake flour OR 1 T. cornstarch
1 ½ C. water
½ C. milk
½ tsp. garlic powder
1 tsp. onion powder
½ tsp. chicken bullion granules
1 extra large vegetable bouillon cube (increase chicken bullion granules to 2 tsp. if you don’t have this ingredient)
½ C. shredded mozzarella cheese
3 oz. turkey or regular pepperoni slices, cut in halves or quarters

Cook macaroni according to package directions. While macaroni cooks, blend cream cheese, butter, tomato paste, flour or cornstarch, water, and milk in a medium bowl. Add seasonings.
Drain pasta, and add back to cooking pot. Stir in cream cheese mix, and cook over medium heat until thickened and bubbly. Add mozzarella and pepperoni. Add water or milk if it seems too thick. Serve with a green salad.

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