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Pepperoni Pizza Mac and Cheese

September 9, 2015




• 16 oz brown rice spiral noodles
• 1 tsp sea salt
• 1/2 stick of butter
• 2 tbsp EVOO
• 1/2 cup flour (rice)
• 2 cups milk may need more to thin out cheese sauce
• 1 cup broth
• 1 cup shredded mozzarella cheese
• 1 cup sharp cheddar cheese
• 1/2 tsp. salt
• 1 tbsp horseradish brown mustard
• 1/2 tsp. pepper
• 1/2 cup chopped pepperoni
• Rice cracker crumbs


1. Cook noodles with sea salt as directed on package adding. Rice pasta normally takes a little longer to cook.



2. In a bowl mix together the flour and milk and set aside while in a large saucepan heat the butter and EVOO until the butter melts. Stir in flour mixture until smooth ridding it of its raw taste. Gradually add in the broth stirring until all lumps have dissolved. Bring to a boil; lower the heat and cook for 2 minutes. Reduce heat; stir in cheeses, seasonings and the mustard until the cheeses are melted and the sauce is smooth.
3. Drain macaroni (remember to save some of the liquid in case the sauce needs a little thinning).
4. Mix the pasta, sauce and stir in chopped pepperoni. Transfer to a nonstick or a greased 3-quart baking dish and sprinkle with rice cracker crumbs.


5. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
This is a really delicious main dish for dinner and also great as leftovers. I served it with green peas for those who could have them and also a fresh tossed salad and fresh fruit salad. It is a child’s treat in a grown up style. Enjoy

One Comment leave one →
  1. September 9, 2015 15:40

    Yum! Looks like some great comfort food.

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